Beef Ribs A Beautiful Barbecue Recipes

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.

Steps:

• For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
• Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
• For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
• Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

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:

• NOTE: Prepare Barbecue Sauce/Marinade one day before your intended BBQ dinner.
• BARBECUE SAUCE/MARINADE: Skin tomato and cut into quarters.
• Peel onion and cut into cubes for easy processing.
• Remove all the seeds from the lemon; cut into smaller pieces.
• Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
• Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
• Turn down heat to low, cover and simmer for about 30 minutes, or until liquid reduces by about 1/4.
• Add final SEVEN ingredients.
• Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
• Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
• When cool to the touch, pour barbecue sauce/marinade over beef ribs.
• Cover the container, and marinate in the refrigerator overnight.
• Turn the meat from time to time to keep the beef ribs well covered with the sauce.
• Remove container from refrigerator the next day.
• TO BARBECUE: Prepare your brill to HOT heat.
• Remove beef ribs from the marinade and let drain in a colander over a bowl, while grill is heating to HOT.
• Place on HOT grill, and cook, brushing as required with barbecue sauce/marinade, to prevent burning, until beef ribs are done to taste.
• About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
• Peel off tough membrane that covers the bony side of the ribs.
• Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
• In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
• Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
• Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
• Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
• Remove from oven.
• Heat broiler.
• Cut ribs into serving sized portions of 2 or 3 ribs.
• Arrange on broiler pan, bony side up.
• Brush on sauce.
• Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
• Turn ribs over.
• Repeat on other side.
• Alternately, you can grill the ribs on your grill to cook on the sauce.

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.

Steps:

• Prepare grill.
• On a steamer rack set over simmering water steam beef ribs, covered, 20 minutes.
• While ribs are steaming, in a small saucepan cook garlic in oil over moderately low heat, stirring, until golden. Stir in ketchup, Worcestershire sauce, and curry powder and simmer, stirring, until thickened slightly, about 1 minute.
• Transfer ribs to a large plate and sprinkle with salt and pepper to taste. Grill ribs on a rack set 5 to 6 inches over glowing coals, meat sides down, until golden, 2 to 3 minutes. Grill ribs on edges until golden, about 2 minutes on each edge, and grill, bone sides down, until golden, about 3 minutes.
• Brush ribs with barbecue sauce and grill, continuing to baste, until barely charred, about 1 minute on each side.