SALT AND PEPPER BEEF RIBS
This is one of the fail-proof beef ribs recipes that you can make. It's not as spicy as the BBQ Beef Ribs that we're all familiar with, so the kids will enjoy it too! Not to mention it doesn't require a lot of ingredients.
Provided by Rowena
Categories Dinner
Time 1m5S
Number Of Ingredients 6
Steps:
- Combine all ingredients (except beef ribs) in a small mixing bowl. Whisk until thoroughly combined.
- Use a sharp-pointed knife and pierce the thin, papery membrane at the back of the ribs. Then use a dishcloth or paper towel for grip to completely rip it off the bone.
- Thickly cover the ribs with the rub mixture. Make sure not to leave bald spots. Then put it in the fridge to marinate for 4 to 12 hours.
- Take the ribs out of the fridge 30 minutes before baking it. Let rest at room temperature. Preheat the oven to 300° F while waiting.
- Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F.
- Rest for 30 minutes before serving and indulge!
Nutrition Facts : Calories 193 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 2154 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY OVEN BAKED BEEF RIBS RECIPE
This oven baked beef ribs recipe from Jamie Geller is so easy, you can toss them in the oven and make them anytime. Get the kosher recipe now.
Provided by Jamie Geller Test Kitchens
Categories Main
Time 2h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. 1 Combine cumin, oregano, garlic powder, garlic pepper, seasoned salt, smoked paprika, and onion powder in a small bowl. 2 Rub spices all over ribs. 3 Wrap spiced ribs tightly in aluminum foil. Place on a baking sheet in the oven and roast for about 2½ hours. 4 Unwrap foil and put under the broiler for about 5-7 minutes on low to crisp and char a bit.
Nutrition Facts :
OVEN BEEF BACK RIBS
An easy recipe for tender, flavorful oven beef back ribs. It's not a quick recipe, but it's truly easy, and the result is so very flavorful!
Provided by Vered DeLeeuw
Categories Main Course
Time 5h10m
Number Of Ingredients 9
Steps:
- Preheat your oven to 250 degrees F. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
- In a small jar or bowl, whisk together the apple cider vinegar and the hot sauce. Set aside.
- If you wish, remove the thin membrane from the bone side of the ribs. Here's how.
- Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
- Bake the ribs, uncovered, for 1 hour.
- Mix the apple cider vinegar marinade again, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with 1/3 of the marinade.
- Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with 1/3 of the marinade every hour (make sure you rinse the basting brush after each basting with hot soapy water).
- After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, reduce the oven to 200 degrees F, and keep them in the oven for one more hour. This will ensure extra tender beef with a crispy, caramelized exterior.
- Remove the ribs from the oven, cut into six portions and serve.
Nutrition Facts : Calories 329 kcal, Carbohydrate 2 g, Protein 24 g, Fat 25 g, SaturatedFat 9 g, Sodium 830 mg, Sugar 1 g, ServingSize 1 serving
INSANE OVEN BEEF RIBS
The most unbelievable, easy to make beef ribs ever, man.
Provided by MELISSACK
Categories Main Dish Recipes Rib Recipes
Time 1h
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g
INSANE OVEN BEEF RIBS RECIPE
Provided by chefrobert
Number Of Ingredients 8
Steps:
- 1.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. 2.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. 3.Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet. 4.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. Nutritional Information
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- Prepare a large rimmed baking sheet with tinfoil and set aside. Tear 2 large pieces of tinfoil, large enough to totally wrap each rack of ribs, and set aside.
- Next, we recommend that you remove the silver skin or skin like membrane on the underside or back of the ribs. This is the worst part about making ribs but well worth it. Be patient and try not to give up. Start in the middle of the rack and scrape along the bone with your finger or a knife. You are trying to lift that membrane or skin up. Slide your finger under the membrane and slowly try to tear it off the entire rack. You may need to use a piece of paper towel to get a good grip. Hold your ribs down while you pull the membrane across the back of the entire rack of ribs. You can ask your butcher to do this when you purchase the ribs. It is not necessary but the ribs will taste better. You will be glad you did. Do the best you can. Repeat with your other rack. Rinse and dry ribs completely with paper towel after removing each membrane.
- In a small bowl combine cumin, paprika, chili powder, garlic, onion, salt, pepper and brown sugar. Mix well and set aside.
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