Beef Ribs With Orange Bbq Sauce Food

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

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 WITH ORANGE AND SMOKED PAPRIKA SAUCE

Steps:

• Prepare barbecue (medium-low heat). Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer half of sauce to small pitcher and reserve.
• Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Grill 20 minutes, turning occasionally. Brush ribs with some of sauce from bowl. Grill until slightly charred and cooked to medium-rare, brushing with remaining sauce in bowl, about 15 minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.

SPICY ORANGE BBQ SAUCE

Steps:

• In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
• Stir constantly until butter is completely melted - Do not boil!
• Add other ingredients- simmer 10 minutes and taste.
• Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
• IMPORTANT.
• When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
• Also if you boil it you'll most likely burn it, so stir constantly.

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.

BEEF RIBS AND SAUCE

Steps:

• Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
• While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
• Place the ribs into a medium size roasting pan, and cover with the sauce.
• Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
• Baste with sauce occasionally.
• **NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.

ORANGE BBQ BEEF SHORT RIB RECIPE

Steps:

• Heat grill to medium-low heat.
• Place half the ribs in single layer on large sheet heavy-duty foil. Mix broth, barbecue sauce and drink mix until blended; pour half over ribs. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make second packet.
• Grill 1 hour to 1 hour 30 min. or until ribs are done.
• Cut slits in foil to release steam before opening packet. Transfer ribs to platter; reserving sauce in packets. Skim fat from sauce; serve with ribs.