Beef Ribs With Barbecue Sauce Recipes

BARBEQUE STYLE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
• Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
• Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

SLOW-COOKER BARBECUE BEEF SHORT RIBS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Season ribs with salt and pepper. Cook ribs in two batches, on all sides 2 to 3 minutes per side, until browned. Transfer ribs to slow cooker; discard fat and drippings.
• In small bowl, mix beef broth, 1/2 cup of the barbecue sauce and the mustard. Pour over ribs in slow cooker. Cover; cook on Low heat setting 8 to 9 hours or until tender.
• With slotted spoon or tongs, carefully remove ribs to serving platter. In small microwavable bowl, heat remaining 1/4 cup barbecue sauce covered on High 30 to 60 seconds or until heated through. Brush ribs with heated barbecue sauce; garnish with sliced green onions. Serve with mashed potatoes.

SLOW COOKER BARBEQUED BEEF RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

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.

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!

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!

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.

BEEF RIBS WITH BARBECUE SAUCE

Steps:

• Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.
• Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.
• Preheat the oven to 200C/400F/Gas 6.
• Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.
• Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.
• Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.
• Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.
• Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth pureé.
• Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky.
• While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.
• Serve the ribs with the jacket potato topped with a dollop of butter and soured cream.

BEEF SHORT RIBS WITH BARBECUE SAUCE

Steps:

• In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
• Combine the rest of the ingredients for the sauce.
• Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).

BEEF RIBS AND SAUCE

Steps:

• Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
• While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
• Place the ribs into a medium size roasting pan, and cover with the sauce.
• Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
• Baste with sauce occasionally.
• **NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.

FOODCHANNEL EDITOR

Steps:

• 1 If you purchased the ribs in racks, use a chef's knife to cut between the bones and separate the rack into individual ribs. Do not trim the fat from the ribs; it keeps the ribs moist and flavorful during cooking. 2 In a small bowl, stir together the paprika, chili powder, dry mustard, garlic powder, cumin, sage, salt and black pepper. Rub the ribs thoroughly with the mixture until they are evenly coated. Let the ribs stand at room temperature for 30 to 60 minutes before grilling. 3 In a heavy saucepan over medium-low heat, stir together the tomato sauce, ketchup, horseradish mustard, brown sugar, vinegar, garlic, Worcestershire sauce and cayenne. Cook, stirring often, until the sauce has reduced slightly, about 30 minutes. Stir in the salt. Taste and adjust the seasonings with more salt or cayenne. Remove the sauce from the heat. 4 Prepare a charcoal or gas grill with 1 or 2 areas of medium-high heat and 1 area with no heat. (If using charcoal, place a drip pan in the unheated area.) Place a platter near the grill to warm from the heat of the grill. Lightly oil the grill rack. 5 Place the ribs over the hottest part of the grill and cook, using tongs to turn the ribs often, until well browned on all sides, 3 to 5 minutes total. Move the ribs to the unheated portion of the grill and brush them generously with the barbecue sauce. Cover the grill and cook the ribs, turning and basting with sauce about every 5 minutes, until they are crisp and tender, 12 to 15 minutes. To test for doneness, cut into a rib with a paring knife; it should slip through easily and the interior should have no trace of pink. If the ribs are not done, cover the grill and let them cook, undisturbed, for 5 to 7 minutes more and test again. 6 Return the barbecue sauce to the stovetop over medium heat and simmer for at least 5 minutes. Pile the ribs on the warmed platter and serve immediately, passing the barbecue sauce at the table.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.