Bbqd Beef Ribs Recipes

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BARBECUED BEEF RIBS



Barbecued Beef Ribs image

These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 11

1 large sweet onion, halved and sliced
1/2 cup water
2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of choice
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

SEATTLE BBQ BEEF RIBS



Seattle BBQ Beef Ribs image

Provided by Sandra Lee

Categories     main-dish

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 9

1 rack beef back ribs (about 3 pounds total), cut in 1/2
1 teaspoon seasoning salt
1 cup vegetable broth
1 cup apple juice
2 cups store-bought BBQ sauce
2 tablespoons apple cider vinegar
1 teaspoon molasses
1 teaspoon instant espresso or 2 tablespoons strong brewed coffee
Sliced green apple, to garnish

Steps:

  • Place ribs in heavy large pot. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and bring to boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.)
  • Preheat grill to medium heat.
  • In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples.
  • NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours.

BBQ'D BEEF RIBS



BBQ'd Beef Ribs image

Sometimes I just luck out and come up with a winner in my house the very first time...this was one of those times and my family has decided this should become my new BBQ sauce/marinade of choice! Thank goodness I wrote down the ingredients as I went!!! Prep time includes marinating for up to 24 hours. This freezes well and will do up to three pounds of beef ribs, so feel free to make plenty up for those cookouts this summer. It should also keep for 2 or 3 days refrigerated (remember there are no additives or preservatives).

Provided by Cindy Lynn

Categories     Curries

Time P1DT2h

Yield 3-6 serving(s)

Number Of Ingredients 12

1 -3 lb beef rib (we prefer boneless)
4 cups canned tomatoes (fresh is fine if available in season)
1 fresh onion, chopped
1 tablespoon fresh french tarragon leaf (1 1/2 teaspoons dry leaves)
2 bay leaves
3 cloves fresh garlic (or more, if desired)
1 tablespoon fresh greek oregano leaves (1 1/2 teaspoon dry oregano leaves)
1/4 cup sweet soy sauce
1/4 cup brown sugar
1 teaspoon curry powder (more, if desired, but certainly not less)
1 teaspoon cayenne pepper, ground (if you like it really hot, add more!)
salt (to taste)

Steps:

  • Run tomatoes through blender or food processor until smooth.
  • Combine tomatoes and all ingredients except the beef ribs in 2 quart non-reactive pot such as stainless steel.
  • NOTE: It is best to use an aluminum or copper clad pan for even heat distribution and to avoid hot spots, which will lead to sticking and possibly scorching.
  • Bring tomato mixture to a boil, reduce heat and simmer until thickened, approximately 1 1/2 hours.
  • Pour contents through sieve to strain out seeds and chunks (I stirred gently with a spoon to press more pulp through sieve a little more quickly).
  • Allow to cool to room temperature.
  • Place beef ribs in marinade and marinate for at least four hours, but over-night is better.
  • If you are limited on time and have an injector, you can inject the beef ribs (if using boneless) rather than marinating.
  • Place on pre-heated gas grill, or prepared charcoal grill and cook until desired doneness, basting frequently with marinade.

TEXAS BBQ BEEF RIBS



Texas BBQ Beef Ribs image

Beef short ribs, or "dino ribs" as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it.

Provided by DougScheidingofRogueCookers

Time 4h20m

Yield 8

Number Of Ingredients 7

hardwood pellets as needed
4 pounds beef short ribs
½ cup Montreal-style steak seasoning
2 tablespoons mild chili powder
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
8 fluid ounces apple juice

Steps:

  • Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
  • Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
  • Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
  • Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
  • Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
  • Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
  • Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

Nutrition Facts : Calories 506.2 calories, Carbohydrate 8.9 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 1 g, Protein 22 g, SaturatedFat 17.7 g, Sodium 2865.1 mg, Sugar 4 g

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