Best Grilled Barbecue Beef Recipes

Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce image

Yield Makes 6 servings

Number Of Ingredients 14

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

Steps:

Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

GRILLED BEEF RIBS WITH SWEET AND STICKY BARBECUE SAUCE image

Categories Beef

Yield 6 servings

Number Of Ingredients 14

3 1/2 C ketchup
1 C honey
1 8-oz can crushed pineapple in juice
2 1/4 t garlic powder
1 t dried oregano
1 t dried thyme
1/2 t dried crushed red pepper
3 racks beef back ribs (about 9 lbs total), each cut in half
2 1/2 C coarsely chopped celery
1 onion, halved lengthwise
1 1/2 C coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 T salt

Steps:

Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refriderate.) Place ribs in heavy pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 T salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover and refrigerate.) Prepare barbeque (medium heat). Brush ribs with some of the sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

Grilled

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons packed dark brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 (1 1/4 -pound) flatiron steak (1 inch thick; also called boneless chuck top blade steak)
1 medium onion, finely chopped
1 tablespoon vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
5 tablespoons water

Steps:

Stir together brown sugar, cumin, chili powder, salt, pepper, and mustard in a bowl. Pat steak dry and rub all over with 2 tablespoons spice mixture. Reserve remainder for sauce. Marinate steak at room temperature while making sauce.
Cook onion in oil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, stirring, until golden brown, 5 to 10 minutes. Stir in ketchup, Worcestershire sauce, and reserved spice mixture and bring to a boil over moderately high heat, stirring occasionally. Reduce heat and cover, then simmer until onions are very tender, about 5 minutes. Transfer to a blender and purée with water (use caution with hot liquids) until very smooth (add additional water, 1 tablespoon at a time, if necessary), then transfer to a bowl.
Meanwhile, preheat gas grill burners on high, covered, 10 minutes, then reduce heat to moderately high.
Oil grill rack, then grill steak, covered, 4 to 5 minutes per side for medium-rare. Brush steak all over with some of sauce and grill 30 seconds per side.
Transfer to a cutting board and let stand 5 minutes. Cut steak into thin slices and serve with remaining sauce.