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Recipes
Chili and Coffee Rubbed Oven-Braised Beef

Broiling

Chili and Coffee Rubbed Oven-Braised Beef

15 min prep

195 min cooking

Serves 4

Difficulty 2/5

These incredible dry-rubbed beef ribs are a nice change from the ooey-gooey glazed variety and just as tender! Perfectly spiced and slow-cooked until tender, these meaty ribs are still going to leave everyone licking their fingers!

Ingredients

¼ cup (60 mL) packed brown sugar 1 tbsp (15 mL) EACH chili powder, finely ground coffee and cracked peppercorns 2 tsp (10 mL) EACH salt, dried oregano leaves and dry mustard 2 tsp (10 mL) EACH garlic powder and onion powder 1 tsp (5 mL) sweet smoked paprika 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg) Lime wedges

Get Ingredients

Directions

1. Combine sugar, chili powder, coffee, peppercorns, salt, oregano, mustard, garlic powder, onion powder and paprika in a small bowl. 2. Place ribs on a large foil-lined rimmed baking sheet and rub all over with spice mixture. Fold foil over or over-wrap with another sheet of foil and seal edges to make a foil pouch. Roast in preheated 250°F oven for 3 to 3½ hours until meat is fork tender. 3. Carefully unwrap ribs and set on a large cutting board. Drain liquid from foil into a small saucepan. Return ribs to baking sheet; set aside. 4. Boil liquid over medium-high heat, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup. 5. Broil ribs on middle rack, or remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze, until hot, browned and well-glazed. 6. Transfer to a cutting board. Cut rack into individual ribs. Serve on a platter with lime wedges.

Tip

Removing the silverskin from the rack before rubbing with the spice mixture allows the flavours to penetrate the meat better, and enhances tenderness. To remove it from the rack, slide a thin knife between the meat and the membrane, pull up until there is enough to grab hold of with a paper towel. Like removing wallpaper, pull it off with even pressure to remove as one large sheet.

How to Cook It

Broiling

Cuts Used in This Recipe

Chili and Coffee Rubbed Oven-Braised Beef

Rib Oven-Prepared Bone In

Grilling Back Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.