Best Bbq Beef Ribs Recipes

BBQ BEEF RIBS

Steps:

• Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
• Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
• For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
• For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
• Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL

Steps:

• Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
• In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
• Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
• Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
• Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
• Serve with rice.
• Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.

GRILLED KOREAN BBQ BEEF SHORT RIBS

Steps:

• Make the marinade: Combine the soy sauce, cola, brown sugar, garlic, pear and sesame oil in a large bowl. Stir together with a whisk or fork until the sugar is dissolved and the garlic is distributed evenly.
• Marinate the short ribs: Add the short ribs to the marinade and massage it into the beef. Cover and let marinate in the refrigerator for 1 to 4 hours.
• Heat a grill pan or grill over high heat for at least 5 minutes. Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the beef from sticking.) Working in batches, pat any excess marinade off the short ribs and grill in a single layer for 4 minutes per side, or to your desired doneness. Remove from the grill and garnish with the scallions and sesame seeds.

TEXAS BBQ BEEF RIBS

Steps:

• Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
• Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
• Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
• Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
• Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
• Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
• Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

SWEET AND STICKY BBQ BEEF RIBS

Steps:

• Preheat the oven to 450 degrees F.
• Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
• Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
• Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
• Prepare a grill for medium heat.
• Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
• Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.

EASY BBQ COUNTRY STYLE BEEF RIBS

Steps:

• prheat oven to 325
• heat a pan with the olive oil. season the beef with salt and pepper.
• sear the meat on all sides until are browned.
• place in a casserols dish and add a generous amount of BBQ sauce.
• cover with aluminum foil and bake in the over for 1-2 hours.

"STOVE TOP" BBQ (BEEF OR PORK RIBS)

Steps:

• Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.

IRON WORKS BBQ'S BONELESS BEEF RIBS

Steps:

• Pound the boneless beef ribs to tenderize. Rub 3 to 4 tablespoons dry rub into each rib. Sprinkle garlic and pepper over each rib and let marinate in the refrigerator for 30 minutes.
• Preheat a grill to 250 degrees F. Grill ribs for 10 minutes, then turn ribs and grill on other side for 10 minutes or until cooked to desired degree of doneness. Pour barbecue sauce over ribs after grilling, if desired, and serve.

BEEF RIBS (PRESSURE COOKER AND BBQ)

Steps:

• Season ribs with salt pepper and paprika.
• Heat pressure cooker.
• Use 3 tbsp of oil and brown ribs in pressure cooker.
• Combine all above ingredients and pour over ribs in pressure cooker.
• Close cover securely and place pressure regulator on pressure vent pipe and cook 7 minutes with pressure regulator rocking slowly.
• Let pressure drop of its own accord.
• Then crisp the ribs on the bbq with your favorite bbq sauce.

BBQ SHORT RIBS - BEEF FLANKEN RECIPE - (3.2/5)

Steps:

• Preheat oven to 325°F degrees. Sprinkle each rib with pepper and garlic power on both sides. Line a roasting pan with aluminum foil, put short ribs into pan and cover with the foil. Seal tight being careful not to puncture the foil. Put in the oven and cook for 1 1/2 hours. Open the foil and drain the fat from the ribs. Pour on BBQ sause and cook 15 more minutes. Optional: Take out to a grill to finish cooking the last 15 minutes. Serve Bigger pieces of short ribs may have to be cook longer.

BBQ BEEF SHORT RIBS

Steps:

• Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275 degrees for 3 hours, basting with mop every 15 minutes for the last 45 minutes.
• Mix all ingredients together.

KOREAN KALBI (BBQ BEEF SHORT RIBS)

Steps:

• 1. Soak the ribs in cold water for about an hour or until coloration of the water turns pinkish red. Drain and rinse under cold water. Set aside. 2. Combine soy sauce, pear, garlic, ginger, and onion into a food processor. Pulse until smooth. 3. In a large mixing bowl (the ribs will be added here later), combine all the sauce ingredients and mix well. Add the beef short ribs and coat thoroughly. 4. Cover the ribs with plastic wrap and refrigerate overnight. 5. If using a grill, heat the grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired preference. Serve short ribs with white rice and kimchi. 6. If using a stove top, add the short ribs to a non-stick frying pan on medium-high heat. Cook about 5 minutes on each side or until slightly charred. Serve with rice and accompanying side dishes. Enjoy! *If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-size pieces. The dark marinade can stain clothes so be careful.

HAWAIIAN BBQ BEEF RIBS

Steps:

• 1. I have my local market cut these for me when doing a big BBQ. I get a 10 lb. bag of them and put them individually in a large aluminum pan and pour the Hawaiian BBQ Sauce over them individually so each one can soak up the marinade well. You can marinate from 1 hour to 24 hours, the longer you marinate, the more flavor you will taste in the ribs.
• 2. Next day,cook the ribs on grill about 5-7 minutes. So easy and fast! Serve with your favorite BBQ side dishes.

ZINFANDEL GLAZED BBQ BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. Sear ribs in hot oil on all sides until well browned.
• Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned. Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
• Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.

BBQ BRAISED BEEF RIBS

Steps:

• preheat oven to 450* Place chopped onion and crushed garlic in bottom of shallow roast pan. Place beef ribs on top, and then pour beer over everything. Place in oven, uncovered for 15 minutes. Lower heat to 275* and cover pan. Let roast for approx. 1 1/2 hours or until tender. Remove from oven and drain about 1 cup of the liquid into a cup. Set ribs aside. Sauce: In small pot, combine all sauce ingredients, and pour in the 1 cup of pan liquid Stir constantly over med-low heat until thickened. When you are ready to eat, Preheat your BBQ, and set the ribs on the hot grill. Slather with the sauce, and cook on each side for about 1 - 2 minutes. Serve immediately, with brown mushroom rice

KOREAN BBQ BEEF SHORT RIBS

Steps:

• 1. Preheat oven to 250 degrees. Spray deep dish with non stick cooking spray. Place ribs in pan. Combine green onions, tamari sauce,beef broth, brown sugar,ginger, garlic and pepper in a medium bowl. Mix well and pour over ribs. Cover and Bake for 5 hours or until ribs are fork tender. Add sesame oil and allow to cook another 15 minutes. Then put over rice and apply sesame seeds if desired.

SWEET COLA BBQ BEEF RIBS

Steps:

• To make the rub: Whisk together the first six ingredients in a small bowl. Reserve 1 tablespoon of the seasoning for the sauce that will finish the dish.
• Rinse the ribs in cold water, then pat dry with paper towels, and pull off the thin silver membrane (see headnote). Season both sides of the slabs with the seasoning, and refrigerate for at least 12 hours.
• Preheat the grill to 225 degrees F, preferably using hickory and charcoal. Place the slabs, meat side down, away from the flame, using indirect heat. Cook for 2 hours. Flip the slabs, and continue cooking for 45 minutes, or until you get the full bend in the slabs. Brush with the sweet cherry-cola BBQ sauce, and continue cooking for 15 minutes.
• Remove from heat, slice into ribs, and serve with additional sauce.
• SWEET CHERRY-COLA BBQ SAUCE
• Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.

OVEN BAKED KOREAN BBQ BEEF RIBS

Steps:

• 1. Mix all ingredients except ribs to make marinade.
• 2. Pour the marinade over the meat and make sure it's reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results).
• 3. Preheat the oven on 100 C/212 F (on fan forced setting) for 20 minutes.
• 4. Lay down some waxed baking paper (or aluminum foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce.
• 5. Cook it for 8 hrs.
• 6. Take the meat out and carve. Serve.

KALBI (KOREAN BBQ BEEF SHORT RIBS)

Steps:

• Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight. Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble. * NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.