SLOW COOKED OVEN BBQ BOURBON RIBS
Take BBQ rib season right into fall with theses slow cooked oven BBQ bourbon ribs slathered in a sweet and savory honey sauce.
Provided by Taylor Kadlec
Categories Main
Time 16h45m
Number Of Ingredients 11
Steps:
- Spread rub all over ribs and massage in with your hands.
- Wrap in foil or plastic wrap on a baking sheet and let sit overnight in the refrigerator.
- To make the honey bourbon BBQ sauce:
- Place all sauce ingredients into a medium saucepan over medium heat.
- Cook over medium heat, stirring occasionally, until sauce has reduced by about ¼. This will take ~30 minutes.
- Let cool.
- Place sauce in a high powered blender and blend until well combined and smooth.
- Place spare ribs in slow cooker.
- Slather with ~½ of the BBQ sauce.
- Cook on low for 8-9 hours, or on high for 4-5 hours.
- Once cooked, carefully remove the ribs from slow cooker and place on foil-lined (for easier clean up) baking sheet.
- Preheat oven to 400 degrees F.
- Slather ribs with more of the BBQ sauce and cook for 10-15 minutes in preheated oven, until slightly crispy on the edges.
- Serve immediately with remaining BBQ sauce.
SLOW BRAISED BEEF SHORT RIBS
Steps:
- Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
- Preheat oven to 375 degrees F.
- Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.
BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
- In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
- Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
- In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
SLOW COOKER BARBEQUED BEEF RIBS
Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours...better on Low for 8. Serve over hot cooked rice.
Provided by sharron
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1034.5 calories, Carbohydrate 50.2 g, Cholesterol 165.6 mg, Fat 76.1 g, Fiber 2.2 g, Protein 39 g, SaturatedFat 31.7 g, Sodium 2965.4 mg, Sugar 45.3 g
SLOW COOKED BOURBON BRAISED BEEF BACK RIBS
Make and share this Slow Cooked Bourbon Braised Beef Back Ribs recipe from Food.com.
Provided by Super San Mateo Che
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl or tray, mix rub ingredients thoroughly.
- Rub onto beef back ribs.
- In a large hot skillet, heat oil.
- Brown ribs for several minutes on each side in batches.
- Transfer ribs to slow cooker insert.
- Add remaining meal ingredients into slow cooker insert and mix thoroughly.
- Cover and cook for 4-6 hours.
- Serve over rice.
Nutrition Facts : Calories 250.7, Fat 12.2, SaturatedFat 1.7, Sodium 727, Carbohydrate 22.2, Fiber 4.6, Sugar 11.5, Protein 4.9
BALTHAZAR'S BRAISED BEEF RIBS
"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it's also the first dish we teach young cooks: There's the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.
Provided by Chef Kate
Categories Stew
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F
- Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
- Season the short ribs with 2 teaspoons of the salt and the pepper.
- Heat the oil in a large Dutch oven over a high flame until it smokes.
- In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
- Remove the ribs and set aside when done.
- Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
- Stir in the tomato paste and cook for 2 minutes.
- Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
- Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
- Return the ribs to the pot (they will stack into two layers).
- Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level.
- Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone.
- Transfer the ribs to a large platter and remove the strings.
- Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
- Discard the solids.
- Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
- Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
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