Not Barbecued Short Ribs Food

NOT-BARBECUED SHORT RIBS

Steps:

• Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
• Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
• Cook on High for 4 hours (on on Low for 6 to 8 hours).

EASY BBQ SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

DOWNHOME BARBECUE BEEF SHORT RIBS

Steps:

• Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.
• In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
• Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

BBQ SHORTRIBS

Steps:

• Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
• Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.

NOT-BARBECUED SHORT RIBS

Steps:

• Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
• Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
• Cook on High for 4 hours (on on Low for 6 to 8 hours).

NOT-BARBECUED SHORT RIBS

Steps:

• Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
• Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
• Cook on High for 4 hours (on on Low for 6 to 8 hours).

BARBECUED SHORT RIBS

Steps:

• Place ribs in a Dutch oven; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until tender., Meanwhile, in a saucepan, saute onions and garlic in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Drain ribs. Arrange on a broiler pan and baste with barbecue sauce. Broil 4 to 5 in. from the heat for 5-10 minutes on each side or until sauce is bubbly.

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

GRILLED SHORT RIBS

Steps:

• Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
• Prepare grill to medium high heat.
• Brush grill with oil.
• Grill ribs until cooked through (5 minutes per side).
• Remove meat from bones.
• Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

OVEN BARBECUED SHORT RIBS

Steps:

• In a large skillet, heat oil. Add garlic and short ribs; brown short ribs well on all sides. Place short ribs in a large casserole; cover with sliced onions.
• Combine remaining ingredients and pour over short ribs. Cover and bake at 350°F for 2 to 2 1/2 hours, or until meat is tender.

BARBECUED SHORT RIBS

Steps:

• Brown the meat slowly on all sides in hot oil in a Dutch Oven. Pour off all fat.
• Combine remaining ingredients and add to the meat. Cover and simmer very slowly until meat is tender, about 1 1/2 to 2 hours, turning meat occasionally.
• Remove ribs from sauce. Pour sauce into deep container and refrigerate. When cooled remove layer of fat which has formed.
• At serving time spoon sauce over meat and heat slowly. Can be frozen.