BARBECUED BEEF RIBS
8 lb. beef ribs from standing rib roast
1 c. chopped onion
1 tsp. instant minced garlic
1/4 c. oil
2 tsp. prepared mustard
1 c. tomato puree
2 c. sugar
2 tbsp. soy sauce
1 c. white vinegar
2 bay leaves
1 tsp. hot pepper sauce
1 tsp. barbecue spice (optional)
2 tsp. salt
Arrange beef ribs on rack in baking pan. Saute onion and garlic in oil until golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and simmer about 15 minutes. Strain.
Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375 to 400 degrees for 45 minutes, basting frequently with sauce until beef ribs are tender and well done. Store any remaining sauce, covered, in refrigerator.
Showing posts with label beef ribs. Show all posts
Showing posts with label beef ribs. Show all posts
Friday, May 22, 2009
BBQ Beef Short Ribs
BBQ Beef Short Ribs
Ingredients
1/2 onion, chopped
1 (13.5 oz.) jar barbecue sauce
4 1/2 pounds beef short ribs
Salt and pepper
1 teaspoon vegetable oil
Preparation
Place onion and barbecue sauce in a slow cooker. Season ribs with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add ribs in batches and brown on all sides, 2 to 3 minutes total. Transfer ribs to slow cooker and stand on end. Pour 1/4 cup water into skillet and cook over low heat, scraping bottom of pan with a wooden spoon to incorporate browned bits. Pour this liquid into slow cooker. Cover and cook on low heat for 8 hours.
Transfer ribs to a platter; skim fat from sauce. Pour sauce over ribs. Serve ribs with coleslaw and corn on the cob or other seasonal vegetable.
Ingredients
1/2 onion, chopped
1 (13.5 oz.) jar barbecue sauce
4 1/2 pounds beef short ribs
Salt and pepper
1 teaspoon vegetable oil
Preparation
Place onion and barbecue sauce in a slow cooker. Season ribs with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add ribs in batches and brown on all sides, 2 to 3 minutes total. Transfer ribs to slow cooker and stand on end. Pour 1/4 cup water into skillet and cook over low heat, scraping bottom of pan with a wooden spoon to incorporate browned bits. Pour this liquid into slow cooker. Cover and cook on low heat for 8 hours.
Transfer ribs to a platter; skim fat from sauce. Pour sauce over ribs. Serve ribs with coleslaw and corn on the cob or other seasonal vegetable.
Wednesday, May 20, 2009
Beef Ribs N Coke Recipe
Beef Ribs N Coke Recipe
Ingredients:
3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.
Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil.
Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling.
Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.
Great with grilled corn on the cob and potatoes!
Ingredients:
3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.
Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil.
Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling.
Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.
Great with grilled corn on the cob and potatoes!
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