Beef Ribs A Beautiful Barbecue Food

BEER-BRAISED SHORT RIBS

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

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.

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.

SLOW COOKER BARBEQUED BEEF RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

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.

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.

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.

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.

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!

FOODCHANNEL EDITOR

Steps:

• 1 If you purchased the ribs in racks, use a chef's knife to cut between the bones and separate the rack into individual ribs. Do not trim the fat from the ribs; it keeps the ribs moist and flavorful during cooking. 2 In a small bowl, stir together the paprika, chili powder, dry mustard, garlic powder, cumin, sage, salt and black pepper. Rub the ribs thoroughly with the mixture until they are evenly coated. Let the ribs stand at room temperature for 30 to 60 minutes before grilling. 3 In a heavy saucepan over medium-low heat, stir together the tomato sauce, ketchup, horseradish mustard, brown sugar, vinegar, garlic, Worcestershire sauce and cayenne. Cook, stirring often, until the sauce has reduced slightly, about 30 minutes. Stir in the salt. Taste and adjust the seasonings with more salt or cayenne. Remove the sauce from the heat. 4 Prepare a charcoal or gas grill with 1 or 2 areas of medium-high heat and 1 area with no heat. (If using charcoal, place a drip pan in the unheated area.) Place a platter near the grill to warm from the heat of the grill. Lightly oil the grill rack. 5 Place the ribs over the hottest part of the grill and cook, using tongs to turn the ribs often, until well browned on all sides, 3 to 5 minutes total. Move the ribs to the unheated portion of the grill and brush them generously with the barbecue sauce. Cover the grill and cook the ribs, turning and basting with sauce about every 5 minutes, until they are crisp and tender, 12 to 15 minutes. To test for doneness, cut into a rib with a paring knife; it should slip through easily and the interior should have no trace of pink. If the ribs are not done, cover the grill and let them cook, undisturbed, for 5 to 7 minutes more and test again. 6 Return the barbecue sauce to the stovetop over medium heat and simmer for at least 5 minutes. Pile the ribs on the warmed platter and serve immediately, passing the barbecue sauce at the table.

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.

BEEF RIBS - A BEAUTIFUL BARBECUE

Steps:

• NOTE: Prepare Barbecue Sauce/Marinade one day before your intended BBQ dinner.
• BARBECUE SAUCE/MARINADE: Skin tomato and cut into quarters.
• Peel onion and cut into cubes for easy processing.
• Remove all the seeds from the lemon; cut into smaller pieces.
• Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
• Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
• Turn down heat to low, cover and simmer for about 30 minutes, or until liquid reduces by about 1/4.
• Add final SEVEN ingredients.
• Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
• Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
• When cool to the touch, pour barbecue sauce/marinade over beef ribs.
• Cover the container, and marinate in the refrigerator overnight.
• Turn the meat from time to time to keep the beef ribs well covered with the sauce.
• Remove container from refrigerator the next day.
• TO BARBECUE: Prepare your brill to HOT heat.
• Remove beef ribs from the marinade and let drain in a colander over a bowl, while grill is heating to HOT.
• Place on HOT grill, and cook, brushing as required with barbecue sauce/marinade, to prevent burning, until beef ribs are done to taste.
• About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.