Beef Ribs Luau Recipes

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

Steps:

• Salt and pepper ribs and place in a pan meat side up.
• Bake at 450 degrees for 15 minutes.
• Spoon off fat.
• While ribs are browning, mix all sauce ingredients.
• Pour sauce mix on browned ribs and continue baking on 350 degrees for one and a half hours or until done. Baste several times while cooking.
• Enjoy!

Steps:

• Mix the ketchup, sugar, garlic, barbecue sauce and wine. Marinate the ribs in this for at least two hours, or even overnight, in the refrigerator.
• Remove the ribs from the marinade and grill them over medium coals, or place them under the broiler 4 inches from the heat source. Baste them often with the marinade until they are browned, about 10 minutes a side.

Steps:

• 1. Place stew meat in a Dutch oven or large pot and fill with enough water to cover. Boil till meat is tender but not falling apart, approximately two hours.
• 2. Once meat is fork tender, remove but do not discard water, leaving about a cup or two remaining in the pot.
• 3. Lower heat to medium low. Remove the outer ti leaves from the laulau and place in the pot with the beef and remaining cooking water. With a wooden spoon, gently break apart the laulau and mix together with the beef. Be careful not to scorch. You may add salt if desired. Check consistency and add a little of the reserved liquid from the stew meat if need to. You don't want it too watery or soupy. Serve over hot rice or with poi.

Steps:

• Preheat oven to 275 degrees.
• In small bowl, combine brown sugar, cinnamon, cloves, ginger and red pepper to make a rub.
• Score membrane of ribs; cut each full rack of ribs into half racks. Rub in the spice mix on both sides of each rib rack, dividing it evenly between each rack. Lay 2 orange slices and 2 pineapple slices on the meaty side of each rib section, and wrap tightly in foil. Wrap in a second layer of foil. Place on a cookie sheet, and bake in oven for 3 hours.
• Preheat grill.
• Remove ribs from foil, and discard fruit and drippings. Place on preheated grill rib bones down. Cook 5 minutes, flip over and cook another 5 minutes. Baste with barbecue sauce and let cook 5 minutes. Flip over and baste the other side with barbecue sauce. Let cook another 2-3 minutes. Remove from grill.

Steps:

• Preheat oven to 250°F.
• For ribs, remove and discard excess fat.
• Arrange in baking pan large enough to hold in a single layer.
• Sprinkle with seasoned salt.
• Bake 2 hours or until ribs are cooked through and meat is tender.
• Brush with honey and continue baking 5 minutes.
• For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth.
• In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste.
• Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth.
• Add to peaches.
• Add brown sugar, ketchup, soy sauce, garlic powder, and salt.
• Cook over medium heat, stirring occasionally, just until mixture simmers.
• Serve with ribs.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
• Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
• Bake in a preheated oven until done, about 1 1/2 to 2 hours.