Barbecued Baby Beef Ribs Microwave Version Recipes

Steps:

• Heat gas or charcoal grill. In 11x7-inch (2-quart) microwavable dish, place ribs, overlapping slightly if necessary. Add water; cover with microwavable plastic wrap. Microwave on High 5 minutes.
• Rearrange ribs and rotate dish 1/2 turn; cover. Microwave on Medium (50%) 15 to 20 minutes, rearranging and turning ribs twice during microwaving, until ribs are no longer pink next to bones. Drain.
• When grill is heated, place ribs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 22 minutes, turning once and brushing with barbecue sauce several times during last 5 minutes of cooking time, until ribs are tender.
• In 1-quart saucepan, heat remaining barbecue sauce to rolling boil; boil 1 minute. Serve with 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.

Steps:

• Mix first 5 ingredients in glass measuring cup.
• Microwave at hi 1 minute stirring once or twice.
• Arrange ribs in 13x9 inch glass baking dish.
• Pour sauce on top, cover with plastic wrap.
• Microwave on hi 5 minutes.
• Microwave at 50 for 20 minutes.
• Turn ribs over, microwave at 50 for 20 minutes.
• Drain liquid, reserve.
• Microwave ribs uncovered at 50 for 4 minutes.
• Skim fat from reserved juices.
• Mix cornstarch and water, add to juices, microwave 1-2 minutes until thickened; serve over ribs.

Steps:

• Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook. , Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.

Steps:

• Heat oven to 325°F. Cut ribs into 6 serving pieces. Place ribs, meaty sides down, in shallow roasting pan, about 13x9 inches.
• Bake uncovered 1 hour.
• Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted. (Or microwave sauce ingredients in 1-cup microwavable measuring cup on High about 30 seconds or until butter is melted.)
• Brush sauce over ribs, using pastry brush. Turn ribs over, using tongs, Brush meaty sides of ribs with sauce.
• Bake uncovered about 45 minutes longer, brushing frequently with sauce, until ribs are tender and no longer pink next to bones. To serve any remaining sauce with ribs, heat sauce to boiling, stirring constantly, then continue to boil and stir 1 minute.