Because of their size, everyone only needs one or two beef ribs on their plate. Created by Julie Van Rosendaal
Preheat the oven to 300˚F.
Line a rimmed baking sheet with foil, lay out the rack(s) of ribs and sprinkle with salt and pepper or rub generously with a dry spice rub. Cover with another piece of foil, pressing to enclose it like a package.
Bake for 2 1/2-3 hours, until the meat is tender. (If you like, pour the fat off the bottom of the pan into a ramekin and save it in the fridge to start a sauce or stew or roast potatoes or vegetables.)
If you like, cool and refrigerate the ribs for up to 3 days. When you’re ready to finish them, preheat your grill to medium-high and slice between the bones to separate the ribs.
Brush them with barbecue sauce and cook for a few minutes, turning with tongs, until they’re sticky and char-marked on the edges, and heated through again if they’ve been in the refrigerator. Serves as many as you like.