Tampa chef serves fall-off-the-bone ribs using only an oven

Kanecia Love-Davis, a chef at Meat Market in Tampa, recently shared a method for producing beef ribs that reach an internal temperature of 205 degrees Fahrenheit without a smoker. The technique relies on a long oven bake that mimics the low-and-slow process of traditional barbecue.

The recipe calls for four to five pounds of beef ribs. Love-Davis instructs cooks to pat the meat dry and remove excess fat and silver skin. The ribs are coated in a layer of yellow mustard before being rubbed with a dry spice mixture. That mixture includes two tablespoons of smoked paprika, two tablespoons of kosher salt, one tablespoon of black pepper, one tablespoon of garlic powder, one tablespoon of onion powder, and one tablespoon of cayenne pepper.

The seasoned ribs require a rest period in the refrigerator for two to four hours. For stronger flavor, the chef recommends leaving them overnight. This step allows the spices to penetrate the meat before it enters the heat.

The cooking process begins in a preheated 325-degree Fahrenheit oven. A deep roasting pan holds sliced onions, smashed garlic, one cup of beef stock, four ounces of apple cider vinegar, two ounces of Worcestershire sauce, and two ounces of unsalted butter. The ribs are placed bone-side down in this liquid. The pan is covered tightly with aluminum foil to trap steam.

The ribs bake for three to four hours. Thick plate ribs may require up to four and a half hours. The meat is ready when a skewer slides in with little resistance. The internal temperature typically lands between 200 and 205 degrees Fahrenheit.

A custom sauce simmers while the ribs cook. It combines 16 ounces of Sweet Baby Ray's barbecue sauce with two ounces of honey, one ounce of apple cider vinegar, two tablespoons of Worcestershire sauce, and one tablespoon of smoked paprika. The mix simmers for 15 to 20 minutes. Cooks then whisk in two to three tablespoons of defatted beef drippings and butter to create a glossy finish.

The oven temperature rises to 400 degrees Fahrenheit for the final step. The foil comes off, and the ribs move to a clean pan. Cooks brush the meat with the warm sauce and broil it for five minutes. This caramelizes the sugar in the glaze. The ribs rest for five to 10 minutes before receiving a second coat of sauce. The dish serves with a creamy coleslaw made from green and red cabbage, carrots, and a mayonnaise dressing.

The coleslaw dressing uses six ounces of mayonnaise, two tablespoons of apple cider vinegar, one ounce of sugar, and one tablespoon of yellow mustard. The vegetable mix chills for 20 to 30 minutes before serving. Love-Davis plates two or three meaty ribs with a generous portion of the chilled slaw.