Quick And Easy Mouthwatering Beef Ribs On The Grill Recipes

QUICK & EASY SHORT RIBS

Steps:

• Preheat oven to 350 degrees.
• Combine all the herbs and spices in a bowl and set aside.
• Heat a large Dutch oven over medium high heat. When it's hot, add the oil.
• Liberally season the ribs with salt and then brown them in batches and set aside.
• Reduce heat to medium low and add the onions.
• Cook the onions for a few minutes until they just start to brown.
• Add half of the garlic and cook for another minute.
• Return short ribs to the pot. Try to keep the bone-side facing down.
• Sprinkle the spice mixture over the meat. If you don't mind getting your hands dirty, you can rub the mixture evenly over each rib.
• Sprinkle remaining garlic over the top of the ribs.
• Add enough beef stock to cover the ribs about 1/2 to 2/3 the way up their sides.
• Cover, place in the oven and braise for 2-2 1/2 hours.
• While the ribs are cooking, make the potato and parsnip puree. Fill a medium pot with cold water and add some salt.
• Add the potatoes and parsnips and set on the stove over medium high heat.
• When the potatoes have cooked, drain off the water, add the butter, sour cream and milk and puree with an immersion blender. You could also do this in a food processor. Mashing by hand works too, but the parsnips require a bit more elbow grease to get properly mashed.
• Season with salt and pepper. Cover and set aside.
• Test the ribs with a fork to see if they are done. They should be very tender and just about falling off the bone. You should be able to easily slide the rib off the bone, but you don't want to cook it so much that the connective tissue surrounding the bone completely dissolves.
• Place the ribs on a platter and cover with foil.
• Strain the cooking liquid into a large measuring cup and skim off the fat.
• Add the sauce to a small pot. You have a few choices here. If you are satisfied with the flavor and viscosity, you can leave the juice as is and adjust the seasoning. If you prefer a more concentrated flavor, you can reduce the sauce by boiling. If you like a thicker sauce, you can whisk in a bit of flour while reducing until you get the sauce thickened to your liking.
• To serve, make a bed of the pureed potatoes and parsnips on a large plate or in a shallow bowl. Place one rib, with bone, in the middle of the bed. Pour sauce over the meat and sprinkle with parsley for garnish.

QUICK AND EASY: MOUTHWATERING BEEF RIBS ON THE GRILL

Steps:

• Prep the beef back rib. Rinse the rib and completely dry by patting it down with a paper towel. Use the sharp end of the knife to lift a corner of the thin membrane at the back of the rib. Then using a paper towel, grasp the lifted corner and pull it off the rack. You can also ask the butcher to do it for you.
• Make the BBQ beef rub. Get a small mixing bowl and combine black pepper, sea salt, garlic powder, onion powder, celery powder, and smoked paprika. You can also add an extra teaspoon of cayenne pepper to make it a tad bit spicier.
• Season the rib. Spread mustard evenly all over the rib. This will help the rub cling better to the meat. Now generously apply the rub on it and massage it with your hands for it to adhere. This makes the most amazing dark bark on your grilled ribs.
• Let it marinate. Transfer the rib into a baking sheet and cover with foil. Put it in the fridge for 4 to 12 hours to marinate. Take the seasoned rib out at least 30 minutes before putting it in the grill. At this point, you can sprinkle it a little more with dry rub.
• Prep the grill. While the rib is resting, it's best to start preheating your grill or smoker to 225° F. I personally prefer using Post Oak wood for a more authentic Texas Smokehouse flavor. You want to place the wood on one side of the grill and reserve the other half for the rib.
• Let it smoke! Place the rib directly on the grill away from the burning wood. Close the griller lid and leave it to smoke for the next 3 hours.
• Check the temperature. After 2 hours, take the temperature of the rib with a meat thermometer. If it shows anywhere 160° to 165° F, then wrap it in butcher paper. You can use foil too but it softens the bark. Then place it back in the smoker for another 1 to 2 hours. After the first hour check the temperature again. We're looking for anywhere between 203° to 210° F.
• Rest and serve. Once you get the desired temperature and tenderness of the rib, take it off the grill and unwrap it. Let it rest for 30 minutes to an hour before you slice and serve it with your favorite side dish.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.

TENDER SLOW-GRILLED BEEF RIBS

Steps:

• Gather the ingredients.
• In a medium bowl, combine the wine, soy sauce, vegetable oil, barbecue sauce, if using, thyme, salt, pepper, and garlic. Mix well.
• Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated.
• Cover with plastic wrap and refrigerate for 2 to 6 hours. Bring the ribs to room temperature before grilling.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to 250 F. When the grill is hot, remove the ribs from marinade and place on the cool side of the grill to cook indirectly. Discard the marinade. Close the lid and cook until the ribs are tender, turning every 15 minutes, about 3 hours depending on meatiness of the ribs.
• You can apply barbecue sauce during the last 15 minutes of cook time if you like. Make sure to keep a close eye on the ribs so they don't burn.
• Once ribs reach an internal temperature of 165 F (make sure to check several ribs), remove from heat and serve.

BBQ RIBS ON THE GRILL

Steps:

• Preheat grill for low heat.
• Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
• Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).