Salt And Pepper Beef Ribs Recipes

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SALT AND PEPPER SPARE RIBS

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 7h25m

Yield 8

Number Of Ingredients 8



Salt and Pepper Spare Ribs image

Steps:

  • Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
  • Stir Dijon mustard and vinegar together in a small bowl.
  • Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
  • Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
  • Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
  • Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
  • Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
  • Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

SALT AND PEPPER BEEF RIBS

Make and share this Salt and Pepper Beef Ribs recipe from Food.com.

Provided by ratherbeswimmin

Time 6h

Yield 4-6 serving(s)

Number Of Ingredients 16



Salt and Pepper Beef Ribs image

Steps:

  • Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
  • Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
  • Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
  • Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
  • Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
  • When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
  • Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
  • Gradually bring sauce to a boil over medium heat, whisking as needed.
  • Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
  • When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
  • Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.

Nutrition Facts : Calories 2187.2, Fat 167.2, SaturatedFat 68.8, Cholesterol 408.2, Sodium 2138.8, Carbohydrate 77, Fiber 0.7, Sugar 64.6, Protein 93.8

2 (2 1/2-3 lb) slabs long beef ribs (beef back ribs, 5-6 pounds total)
coarse salt (kosher or sea)
cracked black peppercorns (not finely ground)
hot red pepper flakes (optional for spicier ribs)
1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (preferably oak)
2 1/2 cups ketchup
1/2 cup molasses
1/4 cup white wine vinegar
1 1/2 teaspoons liquid smoke
2 tablespoons minced fresh onions
2 tablespoons brown sugar
1/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper

BLACK-PEPPER BEEF RIBS

Categories     Bake     Father's Day     Dinner     Beef Rib     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (first course or main course) servings

Number Of Ingredients 5



Black-Pepper Beef Ribs image

Steps:

  • Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
  • Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving.

2 tablespoons cracked black pepper
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon paprika
2 racks beef back ribs (not short ribs; 5 to 6 pounds)

INDOOR-SMOKED SALT-AND-PEPPER BEEF RIBS

Provided by Jill Santopietro

Categories     dinner, project, main course

Time 7h30m

Yield Serves 4

Number Of Ingredients 7



Indoor-Smoked Salt-and-Pepper Beef Ribs image

Steps:

  • Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it. Peel off the membrane and discard.
  • Mix the salt, pepper, brown sugar, paprika and a pinch of red pepper flakes to taste, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
  • Place a stovetop smoker on a burner. (Alternately, you can make one by lining the inside of a large wok with wide, heavy foil.) Place the wood chips on the bottom of the smoker, toward the center. Cover with the drip pan. Set the grate over the drip pan. (If using a homemade wok smoker, place the wood chips on the bottom of the foil-lined wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok, but do not let it rise up the sides. Set a small, round baking rack, about 9 inches in diameter, over the drip pan.)
  • Cut each rib rack in half. Place two rib pieces, meat-side down, on the baking rack, then set a second baking rack - about 11 inches in diameter, if using a wok - over the ribs and place the remaining two rib pieces, meat-side-down, on top. Cover tightly with foil, making sure there is at least 1 inch of space between the foil lid and the ribs. Set the heat to high. When smoke appears, lower the heat to medium-high and smoke for as long as you can stand the smoke, no more than 2 hours. (The tighter the lid, the less smoke will be released.) Transfer the wok outdoors before removing the lid.
  • Preheat the oven to 200 degrees. Set the rib racks on a rimmed baking sheet. Place in the oven and cook for 5 hours. The meat will darken.
  • Cut into individual portions. Serve with napkins and, if you choose, barbecue sauce.

2 racks beef ribs, 5 to 7 pounds total (see Note 1)
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons brown sugar
1 tablespoon paprika
Red pepper flakes, to taste
1/4 cup finely ground hickory chips, preferably Cameron (see Note 2)

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