Trim and Clean: Begin by removing excess fat and connective tissue from the beef ribs.

Season: Apply salt, pepper, and any additional spices of your choice (smoked paprika, chili powder) to the meat.

Marinate: In a bowl, mix barbecue sauce, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce. Marinate the ribs for at least 2 hours or overnight.

Sear the Ribs: In a hot pan with oil, sear the ribs for 2-3 minutes per side until a crispy crust forms.

Oven Roasting: Preheat your oven to 325°F. Roast the ribs for 2 hours, then lower the temperature to 275°F and cook for an additional 30 minutes.

Slow Cooking: Alternatively, cook the ribs in a slow cooker or Dutch oven at 225°F for 3-4 hours.

Internal Temperature: Use a meat thermometer to check that the ribs have reached 160°F.

Tenderness Test: When a fork or knife slides easily into the meat, it's done.