Sweet Tender Beef Ribs Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
• Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
• Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
• Prepare a grill for medium heat.
• Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
• Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.

Steps:

• Cut ribs into serving size portions. Place in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until tender., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 10-15 minutes or until thickened. Drain ribs; place on a broiler pan. Brush with some of the barbecue sauce. Broil 4-5 in. from the heat for 5-10 minutes or until sauce is bubbly. Serve with remaining sauce.

Steps:

• Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In the meantime, make the sauce.
• In a medium saucepan, combine all ingredients, except sesame seeds. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Place a strainer over a bowl and pour the sauce through it to remove the solids. Add the ribs to the bowl of sauce, turning with tongs to well coat. Arrange the ribs in a single layer on a cookie sheet and pour a ladle full of sauce over the ribs so they are well covered. Sprinkle with sesame seeds. Bake in a preheated 350 degree oven for 20 to 30 minutes. Serve with remaining sauce on the side.

Steps:

• Put ribs in roasting pan.
• Mix remaining ingredients together.
• Pour over ribs.
• Bake at 325°F for 3 hours.
• Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

Steps:

• Preheat oven to 350* F.
• Rinse ribs to remove any bone fragments and pat dry. Combine flour, salt, and pepper in a large Ziplock bag; add ribs and shake until well coated.
• Lay ribs in a roasting pan or casserole (at least 2 inches deep). Top with onion rings.
• To make sauce, combine remaining ingredients and mix well. Pour sauce evenly over ribs and onions.
• Cover and bake at 350* F for 2 1/2-3 hours or until ribs are very tender. Serve with onions and sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ribs in a baking pan. In a medium bowl, combine brown sugar, ketchup, water, vinegar, lemon juice, celery, onion, salt and pepper. Mix well, then pour over ribs in pan.
• Bake in preheated oven for 3 hours, or until tender.

Steps:

• Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
• Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
• Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.