Beef Ribs

• There are a couple of notable differences between beef ribs and pork ribs. The first, and most obvious, is their size. Beef ribs are much bigger than pork ribs, and it only takes a few to make a full portion for most diners. The second is that while pork ribs are tough unless slow-cooked, beef back ribs can simply be broiled and served like a steak. They'll be chewy but not unpleasant. Alternatively, slow-cook or slow-roast them, then finish them under the broiler. In either case, you might want to add flavors through a marinade or dry rub.

Rub vs. Marinade

• Marinades typically incorporate a mixture of oil and an acidic ingredient, such as vinegar, along with spices and herbs. The acidity provides a small degree of tenderization, and the marinade carries both water-soluble and fat-soluble flavors into the beef. Ribs can marinate for as little as an hour or as long as overnight. However, many cooks prefer to use a dry spice rub. Salt in the spice rub encourages the beef to release a small amount of its own juices, then reabsorb them, taking the spice flavors along. This adds flavor without the acidity of a marinade.

Broiling the Ribs

• Beef ribs that have been treated with a dry spice rub are ready to be broiled or grilled immediately, although some cooks prefer to let them warm up to room temperature first. This ensures more even cooking, and is food safe as long as the ribs never sit at room temperature for longer than two hours. Pat marinated ribs dry with clean paper towels before broiling. A slight residue of oil doesn't hurt, but any liquid adhering to the surface will interfere with the ribs' browning. Broil the ribs at a broiler's "low" setting, if it has one, or place the rack 6 to 8 inches from the element. Cook the ribs until they reach your desired degree of doneness.

Slow-Cooking

• For a better texture, combine broiling with slow-cooking. Slow-roast your ribs in the oven at 250 degrees Fahrenheit or less, or cook them in a slow cooker for several hours, until they're fork-tender. At that point, brush them with a glaze or sauce and place them under the broiler. In a few minutes, the surface will crisp and brown, giving you a pleasant contrast between the seared and savory exterior and the rich, tender slow-cooked interior. This takes longer than the quick-broiling technique, but results in a superior meal.