Barbecued Beef Ribs With Mustard Marinade Food

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

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.

BARBECUED BEEF RIBS

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.

MUSTARD-CRUSTED BEEF RIBS

Steps:

• Season the ribs with salt and pepper. Place on a greased rack on a roasting pan and bake at 450 degrees for 30 minutes.
• Turn the ribs and bake at 300 degrees for 30 more minutes. Remove from oven. Reduce oven temperature to 200 degrees.
• Mix Dijon mustard and wine in a small bowl. Coat the ribs with this mixture and sprinkle with breadcrumbs.
• Bake at 200 degrees for 1 hour.
• Saute the onions in the butter in a small saucepan until onions are translucent.
• Add the flour and stir until combined.
• Stir in the broth and the beef granules. Simmer until thickened, stirring constantly.
• Add the whipping cream and mix well. Simmer just until heated through, stirring constantly.
• Spoon sauce over ribs to serve.

MUSTARD SHORT RIBS

Steps:

• Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
• Coat meat and marinate in ziplock bag for 24 hours.
• Wipe marinade off meat and brown meat in shortening.
• Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.

BARBECUED PRIME RIB BONES

Steps:

• Arrange bones in a large, shallow pan.
• Prepare Mustard Marinade and pour over ribs; turn to coat.
• Cover and let stand for about 2 hours.
• Lift bones from marinade and drain briefly (reserve marinade).
• Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
• Cook, turning and basting frequently with marinade, until done to your liking; cut to test (20 to 25 minutes for medium-rare).
• Mustard Marinade:.
• In a small bowl, combine dijon, red wine vinegar.
• Beating constantly with a wire whisk, add olive oil a few drops at a time.
• Then beat in garlic and rest of ingredients.

BEEF SHORT RIBS WITH BARBECUE SAUCE

Steps:

• In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
• Combine the rest of the ingredients for the sauce.
• Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).