Slow Roasted Beef Back Ribs

Photo Nom Nom Paleo

We don't have ribs very often but when you buy a whole, 1/2, or 1/4 cow you're bound to get ribs.  When you do, remember slow & steady wins the race.  This recipe is delicious!

Ingredients:

• 4 racks grass-fed beef back ribs, about four ribs/rack, about 12 lbs
• dry rub* - I used oregano, thyme, garlic powder, sea salt, cumin seeds, sage, cayenne, basil 
• bay leaves, 1 for each rack
• homemade bone broth for basting

 Directions:

1. Pat your racks dry with paper towels and rub the seasonings on each rack.  Don't be stingy on the dry rub.
2. Allow to sit in the fridge for 2 hours - 24 hours to marinate, optional.  We skipped this step just because we didn't plan for it.  The ribs still turned out full of flavor.
3. Preheat oven to 200˚F.
4. Set the racks on a foil-lined, rimmed roasting pan.  Put a bay leaf on top of each rack, seal racks tightly in foil.
5. Roast for 6 - 8 hours.  Half way through, flip the racks.
6. Remove racks and turn oven to high broil.
7. Baste racks with bone broth and place back in oven for 2 minutes.
8. Remove, flip, and baste again.  Place back in oven for 2 minutes.

*Can be made FODMAPs free - just omit garlic powder
*Can be made nightshades free - just omit the cayenne