Sweet Tangy Bbq Baked Beef Ribs Recipes

Steps:

• Preheat grill for medium-high heat.
• Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
• Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

Steps:

• Cut ribs into serving size portions. Place in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until tender., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 10-15 minutes or until thickened. Drain ribs; place on a broiler pan. Brush with some of the barbecue sauce. Broil 4-5 in. from the heat for 5-10 minutes or until sauce is bubbly. Serve with remaining sauce.

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

Steps:

• For the ribs: Preheat the oven to 275 degrees F.
• Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
• For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.

Steps:

• Preheat the oven to 450 degrees F.
• Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
• Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
• Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
• Prepare a grill for medium heat.
• Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
• Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.

Steps:

• Heat oven to 425°F.
• Mix first 4 ingredients until blended.
• Place ribs in shallow foil-lined pan; brush with half the barbecue sauce mixture.
• Bake 15 min. Turn ribs; brush with remaining barbecue sauce mixture. Bake 15 to 20 min. or until done.

Steps:

• To make the rub: Whisk together the first six ingredients in a small bowl. Reserve 1 tablespoon of the seasoning for the sauce that will finish the dish.
• Rinse the ribs in cold water, then pat dry with paper towels, and pull off the thin silver membrane (see headnote). Season both sides of the slabs with the seasoning, and refrigerate for at least 12 hours.
• Preheat the grill to 225 degrees F, preferably using hickory and charcoal. Place the slabs, meat side down, away from the flame, using indirect heat. Cook for 2 hours. Flip the slabs, and continue cooking for 45 minutes, or until you get the full bend in the slabs. Brush with the sweet cherry-cola BBQ sauce, and continue cooking for 15 minutes.
• Remove from heat, slice into ribs, and serve with additional sauce.
• SWEET CHERRY-COLA BBQ SAUCE
• Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.