Bbqd Beef Ribs Recipes

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.

SEATTLE BBQ BEEF RIBS

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

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.

BRAISED BARBECUE BEEF BACK RIBS

Steps:

• Remove the membrane from the back of the ribs. In a small bowl, add the dry rub ingredients, mix well, and set aside. Put the soy marinade in a resealable plastic bag or a shallow dish. Marinate the beef back ribs for 45 minutes in the soy marinade.
• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Remove the ribs from the marinade, pat dry, and apply an even coat of the dry rub to all sides. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 250°F) for 2 hours.
• Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side facing down. In a small bowl, combine the beef broth and Worcestershire to make the braising liquid. Pour the braising liquid over the ribs and wrap tightly in the foil to trap the juices inside. Return the foil pack to the grill, close the lid, and cook for 2 hours and 15 minutes, or until tender.
• Let the beef rest in the foil for 15 minutes before serving.
• Cooking Method
• Indirect heat
• Suggested Wood
• Hickory, Oak, Mesquite

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.