BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!
Recipe video above. Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life because it's made with the rib juices!).
Provided by Nagi
Categories Mains
Number Of Ingredients 18
Steps:
- Preheat oven to 160°C/320°F (all oven types).
- Mix Rub in a small bowl large, enough to fit one rib.
- Press beef ribs into the rub, coating all sides. Shake off excess.
- Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
- Cover tightly with foil or lid, bake 3 1/2 hours.
- Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
- Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!
Nutrition Facts : Calories 538 kcal, Carbohydrate 38 g, Protein 43 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 129 mg, Sodium 1114 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
TWICE COOKED BABY-BACK RIBS
These ribs are for those who love them falling off the bone. They come out tender, yet crispy because the are oven-baked, then grilled.
Provided by Amanda517
Categories Pork
Time 3h25m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees.
- Lay slab of ribs on large sheet of aluminum foil.
- Sprinkle salt, pepper, and garlic powder on both sides.
- Use approximately half of your choice of sauce to coat both sides of ribs.
- Wrap foil tightly around ribs and lay on baking pan (to catch any juices).
- Bake in oven for 3 hours.
- After baking remove from foil and place on hot grill (med-high) and baste each side with remaining sauce, until edges are charcoaled and crispy, approximately 15 minutes Let ribs stand for 5 minutes before separating.
Nutrition Facts : Calories 1832, Fat 145.4, SaturatedFat 53.2, Cholesterol 489.9, Sodium 1727.8, Carbohydrate 22, Fiber 2.1, Sugar 6.8, Protein 100.8
INSANE OVEN BEEF RIBS
The most unbelievable, easy to make beef ribs ever, man.
Provided by MELISSACK
Categories Main Dish Recipes Rib Recipes
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
- Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
- Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.
Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g
DOUBLE COOKED BEEF RIBS
This recipe is made for the Rib-lovers.... 2 different sauces make this an extremely tasty addition to the summer cookout.
Provided by Jay Reina
Categories Meat
Time 55m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in large oven pan (cover bottom of pan w/aluminum foil).
- This recipe requires an oven AND a grill, so now would be a good time to start heating up that grill.
- Lather ribs with worcestershire, then coat top side of ribs with HALF of the tomato-based BBQ sauce (I prefer Kraft original BBQ sauce for this ingredient).
- Sprinkle with above mentioned spices, and cook in oven for 20 minute.
- on 400 degrees, TOP-SIDE up.
- After 20 minutes, remove ribs from oven, flip, and coat bottom side with the remaining tomato-based BBQ sauce, and cook for another 20 minutes, BOTTOM-SIDE up.
- Remove ribs from oven, and baste with sugar/molasses-based BBQ sauce (both sides).
- Place ribs on grill, and cook just enough to sear the meat (to give it that blackened crisp) (Be careful though, the flame is VERY ATTRACTED to the sugars in the sauce, make sure to keep an eye on it, otherwise, you'll have BLACK BURNED ribs).
Nutrition Facts : Calories 2368.2, Fat 179.2, SaturatedFat 73.5, Cholesterol 435.5, Sodium 2224.4, Carbohydrate 87, Fiber 1.2, Sugar 74.5, Protein 98.8
BARBECUED BEEF RIBS FOR TWO
I'VE SHARED this recipe with many friends who also cook for two. We all agree - small recipes are hard to find! This dish remains one of my favorites since it takes little effort to prepare and is so tasty. Plus, if you are serving a larger group, it is easy to double. -Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50 minutes. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. , Drain ribs; place in a greased shallow 2-qt. baking dish. Pour sauce mixture over top. Bake, uncovered, at 350° for 50-60 minutes or until tender.
Nutrition Facts : Calories 448 calories, Fat 22g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 805mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 37g protein.
TWICE-COOKED BEEF SHORT RIBS WITH DRIPPING CARROTS & GRAVY
These tender slow-roasted beef ribs make an ideal meal if you're entertaining friends this New Year's Eve - you can prepare most of the dish two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 4h40m
Number Of Ingredients 6
Steps:
- At least one day before eating, slow-cook the ribs. Heat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren't submerged in the wine halfway through.
- When cooked, leave to cool, then transfer the ribs and carrots to a tray, pouring the cooking juices into a bowl. Cover and chill everything overnight. Can be prepared up to two days ahead.
- To finish the dish, heat oven to 220C/200C fan/gas 7. Sit the ribs in a roasting tin, bone-side down, and roast for 25 mins until very brown, sizzling and crisp around the edges.
- Meanwhile, lift the solidified dripping off the sauce and melt half in a frying pan until gently sizzling. Add the carrots and gently fry to reheat. Season with sea salt, toss through the parsley and lift the carrots out of the fat into a serving dish.
- Pour the sauce into a saucepan with the red onion marmalade and bring to the boil. Skim off any froth and continue to boil and stir until you have a sticky gravy. Serve everything together on a large board with the racks piled on top of each other and a few ribs carved away to start with.
Nutrition Facts : Calories 524 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium
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