Barbecued Beef Ribs Food

BBQ BEEF SHORT RIBS

Steps:

• Preheat the oven to 100ºC/212ºF/gas ¼.
• Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
• When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
• Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
• Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
• Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
• Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
• Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
• Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

BBQ BEEF RIBS

Steps:

• Pull the rack from the refrigerator, coat it on all sides with the rub and let the meat sit for approximately 30 minutes to come to room temperature.
• Meanwhile, prepare the smoker or grill to 170 degrees Fahrenheit. (See How to Turn Your Kettle Grill Into a Smoker)
• Maintain the temperature at 170 degrees for at least four hours.
• If using a smoker, you will want to light your grill about ten minutes before the four-hour mark.
• After four hours, remove the rack from the smoker or kettle and let the meat rest. If you used a kettle to smoke the meat, open the vents on the lid, add coals and heat until they are red-hot, about 15 minutes.
• Dip the rack in the sauce and heat on the grill, bone-side down, for two minutes. Remove, slice into individual ribs and serve with extra sauce on the side.

AUTHENTIC TEXAS-STYLE SMOKED BEEF RIBS RECIPE

Steps:

• Prep. Begin by removing the fat and the very tough silverskin from the top of the meat. All of it. It will not melt and penetrate. No need to remove the membrane from the exposed side of the bones as you do with pork ribs. If you do the meat can fall off. Then cut slabs into individual bones or double bones if they did not come cut up. You can cook them in a slab, but they take a lot longer, and for Texas style, I like to expose more surface to heat to tenderize and develop brown Maillard reaction flavors. I prefer to cut them into two bone sections. Inevitably some bones in a package have little meat and lotta fat. Trim them anyhow and cook them.
• Salt the meat in advance, up to 24 hours. This is called dry brining and it is important for water retention (juiciness) and flavor enhancement. Just before cooking, wet the surface of the meat lightly with water and flavor the meat with my Big Bad Beef Rub. Most commercial rubs are primarily salt: avoid them. While you may be tempted to use my recipe for Meathead's Memphis Dust, don't: it's perfect for pork, but too sweet for beef. Sprinkle the beef rub on the tops and sides, and coat the meat generously.
• If you wish, you can tenderize the meat with a meat tenderizer such as Jaccard. The narrow blades sever long tough strands and do a pretty good job. I normally do not recommend this tool because, if there is contamination on the surface of the meat, the blades can drive the bugs into the center and they will not be killed at 130°F (54.4°C), medium rare. But at 165°F (73.9°C) the meat is pasteurized through and through and you will be cooking this cut to more than 200°F (93.3°C).
• Fire up. Setup your cooker for indirect cooking and preheat to 225°F (107.2°C), hot enough to kill bacteria but not too high to evaporate all the moisture.
• Put the meat on the indirect heat side of the grill, bone side down, and add the wood. Oak is traditional in Texas and it makes sense because it is mild, but other woods work fine. I like cherry. As always, go easy on the wood. Too much smoke will ruin the meal. Add no more than 2 to 4 ounces (56.7 to 113.4 g) on a tight cooker, double that if it leaks a lot. Put the lid on. You will not need to add more wood and you will not need to turn the meat over.
• The exact length of the cook depends on variables such as the composition of the meat (each steer is different). As an estimate, 1"- (2.5 cm-) thick meat should hit 203°F (95°C) in about 5 hours; 1.5-inch (3.8-cm) thick meat should hit 203°F (95°C) in about 7 hours; and 2-inch (5.1-cm) thick meat should hit 203°F (95°C) in about 10 hours.
• Despite what you may read elsewhere, skip the Texas crutch. Wrapping it in foil or butcher paper can turn it to pot roast.
• Once fully cooked, skip the BBQ sauce if you're going for authentic Texas smoked beef ribs. If you must use a sauce, try what they use in Texas, a thin beef stock based sauce, like my Texas Barbecue Mop Sauce.

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.

BARBECUED BEEF RIBS

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.

BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE

Steps:

• For marinade and ribs:
• Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
• For sauce:
• Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
• Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
• Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
• Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
• After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
• Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.

BARBECUED BEEF BACK RIBS

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.

BARBECUED BEEF RIBS

Steps:

• 1. Arrange beef ribs on rack in baking pan. Sauté onion and garlic in oil til golden.
• 2. 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 for about 45 minutes. Baste frequently with sauce til beef ribs are tender and well done. Store any remaining sauce, covered in refrigerator. Makes 8 servings.

BEEF RIBS WITH BARBECUE SAUCE - SLOW COOKED SHORT RIBS!

Steps:

• Preheat oven to 160°C/320°F (all oven types).
• Mix Rub in a small bowl large, enough to fit one rib.
• Press beef ribs into the rub, coating all sides. Shake off excess.
• Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
• Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
• Cover tightly with foil or lid, bake 3 1/2 hours.
• Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
• Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
• Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

GRILLING BEEF RIBS RECIPE

Steps:

• Combine rub ingredients until well-blended.
• You can store the mixture in an air-tight container in a cool dry location for future use.
• Mix the basting sauce ingredients well. Notice how your basting sauce complements the ingredients in your rub.
• Soak your chosen flavored wood chips for 15 minutes, then drain.
• Bundling the wood is what will cause smoldering to produce that coveted smoke.
• You can accomplish that with two methods.
• A smokebox is simplest. You can also create a smoke bomb without too much effort.
• Clean the beef ribs by trimming excess fat and meat around the edges.
• Do not remove any of the fat that would sit between the ribs if they were together.
• You need that to assist with keeping your beef ribs succulent.
• Remove any of the tough thin membranes you encounter.
• Run the trimmed ribs under water and pat dry.
• Lightly coat your ribs but do not overseason.
• Be prepared to move your ribs to the grill within 10 to 20 minutes of applying the spices.
• Any longer than an hour and any rubs will begin to change the texture of the meat.
• Some accept this for additional flavoring.
• Place your metal drip pan under the area rack where you will cook the ribs.
• This will be over the unused burner for indirect heating.
• Pour a shallow layer of water in the pan.
• You can also use apple cider for additional flavoring.
• Preheat your grill to the desired setting.
• For beef ribs, you want your grill set at 200 degrees Fahrenheit.
• Place your grill thermometer so you can more readily keep on top of what is happening inside the grill.
• You are going to use an indirect grilling method. If you only have two burners, only turn one on.
• When you have three burners, the most efficient way to work them is to leave the center off and turn the other two on.
• Place your smoke bomb or smoker box over direct heat right on the cooking grate.
• Allow the grill to come up to your desired temperature.
• Place your beef ribs bone-side down on the grill opposite to the heat source if you have two burners and in the center if you have three.
• Allow ribs to cook undisturbed with the lid closed for 30 minutes.
• This keeps both heat and smoke inside the grill.
• Adjust your grill so the temperature stays between 200 and 225 degrees Fahrenheit.
• Baste or "mop" your ribs every half hour.
• This is your opportunity to also quickly turn them to ensure they are cooking evenly.
• An alternative to basting: How to Cook Ribs on Gas Grill in Foil
• Whether you use apple juice or cider or butter and raw sugar, this step will alleviate any doubts about flavor, juiciness, or tenderness.
• Cook ribs for 30 minutes at 300 degrees Fahrenheit.
• Remove your ribs from the grill and place them on a sheet of aluminum foil.
• Tip-up the edges of the foil to create a makeshift dish. Pour apple juice over the ribs and wrap tightly in the aluminum foil.
• Place the wrapped ribs back on the grill and close the lid.
• Increase the heat to 375 degrees Fahrenheit so the apple juice boils, tenderizing the ribs in the process.
• Unwrap the ribs after 30 minutes of cooking, placing them back on the grill.
• Turn your heat back down to 300 degrees Fahrenheit.
• This greatly speeds up your cooking process, so look for your ribs to be ready in another 15 to 30 minutes.
• In this low and slow method, your beef ribs will take six to eight hours to cook.
• You may see the fleshy part start to loosen from the bone as they reach the end.
• Use your tongs to see how tender they are.
• You can also cut into the meat to make sure there is no pink remaining.
• If your ribs are in a rack, you can twist the center rib. If it comes away from the meat easily, your ribs are ready.
• Ribs are not the most practical cuts into which to try to insert a probe.
• Some areas are pretty thin. Temperature measurements near the bone do not tell you about meat in the center of the rib.
• However, where meat thermometer placement may be tricky, toothpicks work like a charm.
• When ribs are ready, a toothpick should slide easily in and out of the flesh between the bones.
• If your rack of ribs is till intact, allow them to rest under tented aluminum foil for 15 to 20 minutes before slicing.

BARBECUED BEEF RIBS FOR TWO

Steps:

• Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50 minutes. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. , Drain ribs; place in a greased shallow 2-qt. baking dish. Pour sauce mixture over top. Bake, uncovered, at 350° for 50-60 minutes or until tender.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

BBQ BEEF SHORT RIBS

Steps:

• Rinse the ribs with cool water and pat dry. Use a sharp trimming or boning knife to remove any loose pieces of meat or fat. Trim down any uneven portions of fat. Lastly, use a butter knife and paper towel to remove the thick membrane from the underside of the ribs.
• Apply a light coat of olive oil or hot sauce to the ribs to help the dry rub stick. Sprinkle your favorite beef rub evenly to all sides of the ribs, and lightly pat it down to ensure it stays.
• Barbecue the ribs on indirect heat at 225-250 degrees for about 8 hours, or until an internal thermometer reads between 200-205. Remove ribs from smoker/grill and let rest for 20 minutes.
• Slice the ribs between each bone to create individual portions, and serve with your favorite sides.

BBQ BEEF RIBS

Steps:

• Combine all the ingredients (except ribs) in a sauce pan, bring to a boil and simmer 10 minutes, cool a bit.
• Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs and seal the bag.
• Marinate in the fridge for at least an hour.
• Remove ribs from the marinade and reserve the marinade.
• Place ribs over medium heat and grill for 50-60 minutes turning the ribs and basting with the marinade during the last 20 minutes of cooking.

PRESSURE COOKER BARBECUE BEEF RIBS

Steps:

• Place the beef broth or water in the liner of your pressure cooker
• Cut the ribs in 2 bone sections
• Add a steamer basket to the liner of your pressure cooker and stack ribs in the basket. It is okay if they overlap.
• Lock the lid in place and put the valve in the Sealing position. Pressure Cook/Manual on HIGH pressure for 25 minutes.
• Once the cooking time has expired, allow for a Natural Pressure Release for 10 minutes. Then Quick Release any remaining pressure.
• Brush the barbecue sauce over the ribs and Air Crisp for 10 minutes.
• Remove the ribs and place on a baking sheet.
• Brush the barbecue sauce over the ribs and place under a broiler until the sauce has caramelized.

BBQ BEEF RIBS

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.

BEST BARBECUE RIBS EVER

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.

BEEF BBQ RIBS

Steps:

• For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours.
• For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature.
• In a separate large bowl, whisk together the remaining BBQ glaze ingredients.
• When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.
• Preheat the oven to 130C/275F/Gas 1.
• When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on.
• Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn't evaporate - if it is reducing down too much, add some water.
• When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed.
• When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours.
• When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve.

BARBECUED BEEF RIBS

Steps:

• Prepare grill.
• On a steamer rack set over simmering water steam beef ribs, covered, 20 minutes.
• While ribs are steaming, in a small saucepan cook garlic in oil over moderately low heat, stirring, until golden. Stir in ketchup, Worcestershire sauce, and curry powder and simmer, stirring, until thickened slightly, about 1 minute.
• Transfer ribs to a large plate and sprinkle with salt and pepper to taste. Grill ribs on a rack set 5 to 6 inches over glowing coals, meat sides down, until golden, 2 to 3 minutes. Grill ribs on edges until golden, about 2 minutes on each edge, and grill, bone sides down, until golden, about 3 minutes.
• Brush ribs with barbecue sauce and grill, continuing to baste, until barely charred, about 1 minute on each side.