Farmhouse Ribs Recipes

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.

FARM-STYLE BBQ RIBS

Steps:

• Place ribs in a 5- or 6-qt. slow cooker. In a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Pour over ribs; cook, covered, on low 6-8 hours or until tender.

FARMHOUSE RIBS

Steps:

• Trim off excess fat from ribs.
• In a large skillet, brown ribs in oil, place on roasting pan.
• Place apple wedges and onion rings over ribs in pan.
• Combine all ingredients for sauce, baste ribs with sauce.
• Cover with foil.
• Bake at 350 for about 50 minutes.
• Uncover. pour remaining sauce over ribs.
• Bake at 350 for another 40 to 50 minutes or until ribs are no longer poink near the bones. the ribs should be nicely brown and tender. check for doneness.
• Serve ribs with extra sauce.

FALL-OFF-THE-BONE SHORT RIBS - FOOD NETWORK

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper.
• In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
• Add the red wine and vinegar and reduce liquid by half.
• Stir in the tomatoes, stock and fresh herbs.
• Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
• Remove from oven, transfer the short ribs to a large bowl and shred the meat.
• Assemble the sandwiches on brioche buns with slaw.
• Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• Kicked Up Cole Slaw:
• 1 (16-ounce) package shredded cole slaw mix
• 1/2 red onion, sliced thin
• 2 green onion, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Several dashes hot sauce
• 1/2 teaspoon coarsely ground black pepper
• Pinch cayenne pepper
• 1/4 teaspoon celery salt
• Pinch kosher salt
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
• Serve on top of sandwiches.