BBQ BEEF RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 11h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
- Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
- For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
- For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
- Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.
BARBECUED BEEF BACK RIBS
you'll usually see beef back ribs in four or six bone pieces and they typically don't have much beyond them. These are the bones of the rib roast or where the nice steaks come off of, so you often see them in abundance around Christmas and New Year's when people are buying a lot of rib roast. They're usually pretty cheap, and...
Provided by Lynnda Cloutier
Categories Ribs
Time 2h50m
Number Of Ingredients 3
Steps:
- 1. peel the membrane off the back of the ribs. Season the ribs liberally on both sides with a rib rub. Prepare the grill for cooking over indirect heat at 250° using oak or hickory wood for flavor.
- 2. Put the ribs, meaty side up, directly on the cooking grate. Cook for two and half hours. Flip the ribs and cook for 30 minutes. Lay out a big double layered sheet of heavy duty foil and place the ribs on it, meaty side up. Wrap up the ribs, sealing package tightly. Return ribs to the grill for one hour. Transfer the packet of ribs to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Brush with the sauce. Cook for 15 minutes, flip ribs, and brush again. Repeat once more. Remove the ribs to a platter and serve with additional barbecue sauce on the side. Serves four.
- 3. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
- 4. Wrapping these in foil is essential to get them tender. If you're the adventurous type, add a half cup of strong coffee to the package when you wrap the ribs. You'll find it to be a pleasant surprise. These would go very well served with baked beans and potato salad.
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
BARBECUED BEEF RIBS
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
Provided by Steven Raichlen
Categories dinner, main course
Time 4h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
- Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
- For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
- Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
BARBECUED RIBS
Make the tangy sauce for these amazing barbecued ribs with a few simple items from your pantry.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Cut ribs into 6 serving pieces. Place ribs, meaty sides down, in shallow roasting pan, about 13x9 inches.
- Bake uncovered 1 hour.
- Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted. (Or microwave sauce ingredients in 1-cup microwavable measuring cup on High about 30 seconds or until butter is melted.)
- Brush sauce over ribs, using pastry brush. Turn ribs over, using tongs, Brush meaty sides of ribs with sauce.
- Bake uncovered about 45 minutes longer, brushing frequently with sauce, until ribs are tender and no longer pink next to bones. To serve any remaining sauce with ribs, heat sauce to boiling, stirring constantly, then continue to boil and stir 1 minute.
Nutrition Facts : Calories 610, Carbohydrate 1 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 1/2 g
BARBECUED BEEF RIBS
These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.
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