📦 Appears in: Pack B & Pack D — Ribs (~1.2kg)
The cut that makes everyone put their phones down
A rack of grass-fed beef ribs arriving in your Pack B is a very good reason to plan ahead. These are a 4-hour commitment that requires almost no active work and produces something genuinely spectacular. Plan your ribs on a day when you're home, the oven can do its thing, and dinner is the event.
💡 Remove the membrane from the back of the ribs before cooking — it stays tough regardless of cook time. Slide a knife under it at one end, grab with a paper towel for grip, and pull off in one piece.
The Recipe: Slow-Roasted Beef Ribs with BBQ Glaze
Dry Rub Ingredients:
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp sea salt
• 1 tsp cracked black pepper
Other Ingredients:
• Your Farmer beef ribs (~1.2kg)
• 1/2 cup water or beef stock
• Your favourite BBQ sauce or honey-soy glaze, to finish
Method:
1. Remove the membrane from the back of the ribs.
2. Combine all dry rub ingredients and rub generously all over the ribs. Leave overnight in the fridge if possible (minimum 2 hours).
3. Preheat oven to 150°C.
4. Place ribs in a roasting tin, add the water or stock to the base, and cover tightly with foil.
5. Roast for 3.5–4 hours until very tender.
6. Remove foil. Brush generously with BBQ sauce or glaze. Raise temperature to 200°C and cook for a further 20–30 minutes until caramelised.
7. Rest for 10 minutes before serving.
Pack B and D bring your ribs. Friday night is sorted. Join the Your Farmer community. 🍖
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