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Beef Back Ribs

Because the marinade is discarded, we don’t count any Carbs.

Course Main Course
Cuisine North American
Keyword Beef Back Ribs, Red Wine, Soy Sauce, Thyme

Ingredients

  • 4 – 5 lb. Beef Back ribs
  • ½ cup dry red wine
  • ¼ cup Gluten Free Soy Sauce
  • 2 TBSP olive oil
  • ½ tsp dried thyme
  • ¼ tsp. pepper

Instructions

  1. Mix all marinade ingredients in a small dish.

  2. Add marinade to ribs. It’s important to place the ribs in one layer, meat side down to marinate, so use 2 large Ziplock bags and divide marinade.

  3. Marinate in the refrigerator for 6 – 8 hours.

  4. Remove ribs from the fridge 1 hour prior to cooking and bring to room temperature.

  5. Pre Heat oven to 275
  6. Discard marinade and place ribs in roasting pan, single layer, meat side down.

  7. Cover with aluminum foil or lid and cook for 3 hours. (In my oven I cook at 275 for the first 2 hours and 250 for the last; in Jen’s we cook at 275 for 3 hours). The object is not to burn or cook the ribs at too high of a temperature.

  8. Fall off the bone tender. Serve with Elsie’s Potatoes and salad or vegetable of choice.