These barbecued beef back ribs are easy to make. Just coat with a sweetly spicy rub and then slooooooowly cook them to tender terrificness. Here’s how to make them.

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Adapted from Ray Lampe | Ribs, Chops, Steaks, & Wings | Chronicle Books, 2010

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You’ll usually see beef back ribs in 4-to-6 bone pieces and they typically don’t have much meat on them. They’re usually pretty cheap, and that’s a good thing because, like I said, there just isn’t much meat on them. The meat needs a lot of cooking to make it tender, but when it’s cooked right, it’s really good meat, so it’s worth the effort. Wrapping these in foil is essential to get them tender.

If you’re the adventurous type, add a half cup of strong coffee to the package when you wrap the ribs. I think you’ll find it to be a pleasant surprise. These would go very well served with baked beans and potato salad. -Ray Lampe

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Originally published August 30, 2010

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