Best Sticky Beef Ribs Recipes

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

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.

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.

YUMMY STICKY BEEF RIBS

Steps:

• Heat olive oil in a large saucepan over medium heat until shimmering. Cook and stir celery, carrot, and onion in the hot oil until lightly browned, about 10 minutes. Add jalapeno peppers and cook until fragrant, about 2 minutes. Stir chicken stock, ketchup, vinegar, molasses, brown sugar, and mustard into the vegetable mixture; cook until reduced to about 3 cups, about 30 minutes.
• Pour the sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season the sauce with salt.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the ribs over moderate heat, turning regularly, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs with remaining sauce on the side.

GRILLED BEEF RIBS WITH SWEET AND STICKY BARBECUE SAUCE

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.

STICKY BEEF RIBS

Steps:

• Place the peppercorns, cloves, cumin and fennel in a dry skillet over medium-high heat for 1-2 minutes, shaking the pan to toast. Transfer to a spice grinder or mortar and pestle and grind to a powder. Transfer to a small mixing bowl and add the paprika, salt, cinnamon, ginger, oil and garlic. Rub all over the ribs and cover with foil. Refrigerate overnight.
• Remove the ribs from the refrigerator and allow to stand at room temperature for 15 minutes. Preheat the oven to 300 degrees. Lightly grease a roasting pan and transfer the ribs to the pan. Roast for 4-4½ hours or until the meat is tender. After 1 hour, add a cup of hot water to the pan and mix with the pan juices. Baste the meat all over and repeat the basting every hour.
• Meanwhile, stir together the honey, brown sugar, maple syrup and lemon juice and set aside. Remove the ribs from the oven and increase the heat to 450 degrees. Drain the cooking liquid and reserve for another use. Evenly pour over the ribs to coat and roast for 15 minutes, basting every 5 minutes. Serve warm.