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Before you jump to Oven Baked Beef Back Ribs recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.
From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is definitely something we can all perform, without difficulty. A lot of it really is basically using common sense.
We hope you got benefit from reading it, now let’s go back to oven baked beef back ribs recipe. To make oven baked beef back ribs you need 5 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Oven Baked Beef Back Ribs:
- You need Slab of beef backed ribs
- Use Rosemary Garlic
- Get Smokehouse maple seasoning
- Take Crushed red pepper flakes
- Prepare Your favorite BBQ sauce
Steps to make Oven Baked Beef Back Ribs:
- Preheat oven to 350, mix dry rub, using 2 sheets of foil on the bottom,shiny side up, rub the meat down and place meat side down. Add 2 more sheets of foil on top and fold and crimp all edges.
- Bake at 350 for 1 hr 30 min
- Remove from oven open foil cut them into about 2-3 ribs per person and place bone side down on broiler,add your BBQ sauce and broil about 5 mins. Flip over and add BBQ sauce to the other side and broil another 5 mins.
- Serve and enjoy
Since butchers want to maximize profit, they cut as much meat as they can. These Oven Baked Beef Ribs are so easy! Dry rubbed with simple seasonings that are baked slowly to yield fall of the bone, tender, juicy, meaty ribs. Beef Back Ribs are not nearly as prominent as pork ribs are but if you can't find them ask the butcher or anyone in the meat department at your local. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
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