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 ribs. Show all posts
Showing posts with label 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.
Sweet-Hot Baby Back Ribs
Sweet-Hot Baby Back Ribs
Ingredients
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce**
Preparation
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.
**Sweet-Hot'Cue Sauce
Ingredients
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Preparation
1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce.
Ingredients
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce**
Preparation
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.
**Sweet-Hot'Cue Sauce
Ingredients
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Preparation
1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce.
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!
Zesty Lemon Spareribs Recipe
Zesty Lemon Spareribs Recipe
6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand
Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.
Best BBQ Sauce
Makes 2 cups
1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke
Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.
Simmer uncovered for 10mins, stirring occasionally.
6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand
Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.
Best BBQ Sauce
Makes 2 cups
1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke
Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.
Simmer uncovered for 10mins, stirring occasionally.
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