Bbq Ribs in Oven Beef Ribs

Extremely easily off, foolproof fashion to cook beefiness ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. Too known equally short ribs, these are a prized cut for slow cooking!

BONUS:this all happens in i pan, it's 100% perfect for make ahead and freezing, and makes its ain barbecue sauce (and information technology might be the best you lot always have in your life!).

Slow cooked BBQ Beef Ribs

Beef ribs are the king of all beef cuts for ho-hum cooking (pretty sure I said that in my Beef Short Ribs in Ruby-red Vino Sauce too). They are juicier than brisket and chuck (there's always a few lean-ish patches, that's just the way that cut is). Beef Cheeks come close, but ribs have one big affair going for them that cheeks practice not:

THE Bone.

I don't know what information technology is nigh autumn apart meat on a os, but it gets me every time. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And at present it seems I've moved onto beef ribs!

If you're new to beefiness ribs, this is an excellent way to innovate them into your life, and I'll wager that they'll go a regular fixture. The sweet-savoury flavor of the BBQ Sauce is a perfect match with the beefy flavour of ribs.

And it'due south almost a foolproof recipe – you just need to ensure it'south cooked long enough so the beef becomes like THIS:

BBQ Beef Ribs Rub

Here's what you lot demand for the Rub. There's quite a few substitutions possible so don't fret if you lot don't accept every detail:

Beef Ribs

Beef ribs practise come in a variety of cuts, just I'm using the most common cut (here in Australia) which is besides calledbeef short ribs.It's a chunky rectangle block, cut with individual bones and are very meaty.

They compress about 30% and so endeavour to become big meaty ones. But if you can simply get small ones ~250g/8oz, that's still ok!

Beef rib RACK:sometimes you see beef ribs in rack form. They typically have less meat on them. They will piece of work great in this recipe too – run across recipe card for directions. Still, make certain you do NOT use the rib racks that come vac packed – these have been brined and will be too salty (read ingredients, if it has anything in it other than beef, and then it's brined ie table salt injected).

Beef culling cuts:beefiness cheeks and chuck (cut into baseball game size chunks) will both work really great here. For brisket, use the Barbecue Beef Brisket recipe.

Other meats:For pork ribs, apply this recipe and for chicken, use this recipe.

Rub substitutions:

Brown saccharide – sub white
Garlic pulverisation – i tsp minced garlic (using press) per one tsp powder
Onion powder – garlic powder
Mustard powder – dijon or standard mustard

If subbing fresh garlic or mustard spread, then rub those wet ingredients on first earlier pressing into dry rub.

Beef Ribs braising liquid / bootleg BBQ sauce

And here's what you need for the bootleg BBQ Sauce which doubles as the braising liquid for the beef ribs (and so information technology absorbs flavour every bit information technology slow cooks which is why we don't need to marinate these ribs):

Ketchup is the primary flavour base for homemade barbecue sauce. You'll detect it in all my charcoal-broil sauce flavoured recipes, including this (easy!) midweek Broiled BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and slow cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – it'southward nigh equally good;
Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar;
Chocolate-brown sugar – barbecue sauceis sweet. If you don't like sweet, you can cut it dorsum.
Garlic – I really like using fresh merely powder is fine too;
Onion pulverisation – sub garlic powder;
Mustard powder – sub with dijon or normal yellow mustard (not hot English language mustard! Unless you WANT the heat!)
Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (it won't make it Asiany);
Cayenne – for a hum of warmth. This is not overly spicy. If you're concerned, start with less and you tin can accommodate correct at the end. If you like it hot, get-go with the recipe amount so add hot sauce at the end.

How to make BBQ Beef Ribs

Dead like shooting fish in a barrel – everything goes into the pan, then y'all slow melt it in a moderate oven until the meat is fall apart tender. It's fabulously foolproof because there's a big window before the meat will commencement to dry out from overcooking – I've left information technology in i 1/2 hours also long and information technology was Nevertheless juicy!

PRO TIP: Make in advance

If you're a first timer or worried about cook timing for a scheduled meal (re: whether it will take longer for the beefiness to get fall-apart tender), make it earlier in the twenty-four hours or fifty-fifty the day before…or the day earlier! As with all slow cooked things (like stews, shanks), the flavour gets better with time and it's really straightforward to reheat.

That makes this a sensational dinner party option! Information technology plates upward really elegantly, posh eating place fashion – and I have options below for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, classic BBQ sides)

Here's a shut up await at the homemade Barbecue Sauce you end up with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, so you're essentially making it with the ultimate coin-can't-purchase beef stock!

ANOTHER PRO TIP: For a posh restaurant experience, strain the sauce to make information technology silky smooth. I do this for VIPs only.😂

Grilling option!

In the recipe video, I make this entirely in the oven, including the caramelisation at the end. Just if it were warmer conditions, I would have finished it on the BBQ! I've included directions for grilling in the recipe.

What to serve with BBQ Beef Ribs

As promised, I'yard going to offer upwardly a couple of different options for how to serve beef ribs – rustic, finger lickin' barbecue style OR elegant fine dining style (and yep, beef ribs certainly appear on the card of fine dining restaurants, prized for the juicy qualities and because it Tin be plated upwardly elegantly):

Rustic Finger Lickin' Good Barbecue Sides

I don't know what it is about sides with mayo based dressings, but they just go so well with anything glazed with barbecue sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Green Bean Salad with Carmine Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining style

My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.

Whichever way you become, information technology will be a hit. I know it, y'all know it! – Nagi x

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Servings 6

Recipe video in a higher place. Extremely easily off, foolproof way to melt beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is autumn apart and ridiculously juicy inside, and the outside is bronzed and mucilaginous.

BONUS:this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and information technology might be the best yous ever take in your life because information technology'south fabricated with the rib juices!).

▢ 6 x 300 - 350g / ten - 12 oz beef ribs (aka beefiness short ribs) (Note 1), patted dry out

RUB:

▢ 1 tbsp brown sugar (sub white)
▢ 2 tsp paprika
▢ 1 tsp garlic powder (sub 1 tsp fresh garlic)
▢ 1 tsp onion powder (sub garlic powder)
▢ i/2 tsp cumin pulverisation
▢ three/4 tsp mustard powder (Note two)
▢ 1 tsp salt
▢ 1/2 tsp black pepper

Barbecue SAUCE:

▢ two garlic cloves , minced (sub 2 tsp powder)
▢ ane/2 cup apple cider vinegar (Note 2 subs)
▢ 1 1/2 cups ketchup , or Aussie tomato sauce
▢ one/2 cup brown sugar , loosely packed (ie don't pack it tight)(sub white)
▢ 2 tsp EACH black pepper, onion pulverisation, mustard powder (Annotation 2)
▢ i tsp cayenne pepper (adjust to sense of taste re: spiciness)
▢ 1 tbsp Worcestershire sauce (sub soy sauce)
▢ 2 cups water

Optional garnish:

▢ Parsley or chives , chopped

Preheat oven to 160°C/320°F (all oven types).
Mix Rub in a pocket-sized basin big, enough to fit one rib.
Press beef ribs into the rub, coating all sides. Shake off excess.
Mix Barbecue Sauce ingredients, except water, in a baking pan. So mix in water.
Place ribs in sauce, turning to glaze. Suit meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
Cover tightly with foil or lid, bake three 1/2 hours.
Remove from oven, remove foil. Plow ribs (some may have autumn over, that'due south ok, just turn them). Spoon over sauce.
Broil 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and viscous. Check to ensure ribs are tender - pry a bit apart using 2 forks. (If not, cover and render to oven, but after four hrs they certainly should be!)
Remove ribs onto serving plate (use a spoon as meat volition barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

SERVING OPTIONS:

Share platter (rustic!): Serve ribs on a platter for people to help themselves with some sauce on it, and some sauce on the side for people to help themselves.
Individual posh restaurant style: place rib on plate, spoon over sauce (see note about straining option). Garnish.
See in post for side options (both rustic and posh!).

1. Beef Ribs - comes in a variety of cuts. For this recipe, you lot want the chunky rectangle block cut, oft called Beef Brusk Ribs. See photo in mail. They come cut in individual bones and are very meaty.

They shrink nigh thirty% then endeavor to get big meaty ones. Only if you tin can only get small ones ~250g/8oz, that's still ok!

Beef ribs racks (less meaty, basic not separated) - apply anywhere between 1.v - 2.5kg / 3- 5lb (this recipe requires a minimum amount of braising liquid and information technology makes tons of sauce, more than needed for the beef ribs). Oven time will vary depending on meatiness, simply for boilerplate racks, I'd say 2.5 hrs covered, xxx min uncovered (but cheque at 1.5 hrs). You may demand to scale upwards the Rub slightly (more than expanse)

ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cut into baseball size chunks (2kg/4lb). For both these, check at 2 hrs, total oven fourth dimension ~3 hrs. For brisket, apply the Charcoal-broil Beef Brisket recipe. For pork ribs, utilise this recipe and for chicken, use this recipe.

Exercise NOT buy beef ribs that come up in a vac pack where the ingredients characterization has common salt or any other ingredient other than beef (these are brined so they're salty, and so this will come out besides salty). If you're desperateand brined beefiness is all you tin get, go out a comment beneath and I'll tell you how to adjust the recipe.

2. Ingredient subs:

Mustard powder - dijon or yellow mustard
Cider vinegar - white wine vinegar, sherry or Champagne vinegar OR one/three loving cup normal white vinegar.

If subbing fresh garlic or mustard spread in the rub, then rub those moisture ingredients on first before pressing into dry out rub.

iii. Sauce adjustments - in the perfect globe (like in the video!), it is the perfect thickness for serving direct out of the oven. In reality, ovens vary, roasting pan heat retentions vary, rib sizes vary, hence evaporation charge per unit varies. If need be, add a splash of boiling water to thin out. If as well thin (doubt it), popular dorsum into oven. Gustatory modality and add table salt if needed, or a hit of hot sauce if yous want more than spice.

Thickness choices: pourable (per video), thicker (like BBQ sauce from squeeze bottles), dolloping (spoon) OR strain it for silky smooth for VIP (optional!). The sauce has very intense flavours and then even if thinned to exist pretty pourable, yous volition non dilute season.

four. Other cook methods:

Stove - ii.5 hours on low simmer, chapeau on (handle with intendance when removing)
Irksome cooker - 8 hrs on low, 5 hrs on loftier, and then transfer to oven to caramelise 30 min uncovered, per recipe.
Pressure cooker - 1 hr on high, follow slow cooker directions higher up. Depressurise naturally for 10 min, so release valve.
Instant Pot - Follow ho-hum cooker directions higher up but practise the searing in your Instant Pot. Melt using dull cooker or pressure level cooker part using above times.

Cease on GRILL!This is an excellent wow-factor grilling recipe. Cook information technology per recipe fully covered until information technology's fall apart tender (check with 2 forks). Then spoon over sauce, keep covered and transfer beefiness into a container, and sauce in another ie. practise not do the uncovered roasting step. One time fully cool, air-condition. On the solar day of, microwave beefiness to heat through - we only grill to caramelise the outside and become subtle smokey flavour. Drip with warmed sauce, then grill 3 minutes on each side on medium, basting lots, until you get a wickedly good caramelised sauce with charred bits. And then Skillful!

5. Meat will be literally falling off the bone then don't expect the meat to be clinging to the bone once meat is tender. In fancy restaurants, they sometimes reconstruct it and then information technology looks like it'due south still attached, but it'south not. If meat is tender, it cannot be attached to bone!

6. Storage - gets ameliorate with time, excellent low-effort make ahead option. Cool, air-condition in sauce (or divide sauce if you strained it for posh-fashion). Keeps v days in fridge. The either reheat in microwave (I do this, for most moist steamy outcome), or oven (180°C/350°F covered for xx min until meat is hot and tender all the way through, then uncovered to recaramelise surface if needed, I find information technology'southward not required).

Freezer - three months in closed container. Thaw then reheat using ane of above options (do not endeavour to microwave or heat from frozen). It freezes 100% perfectly.

seven. Nutrition per beef rib, assuming all sauce is consumed (there will likely exist sauce leftover. See in mail for what to exercise with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 g (13%) Poly peptide: 43 g (86%) Fat: 23 m (35%) Saturated Fat: 10 g (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (30%) Cobweb: 1 one thousand (four%) Sugar: 33 g (37%) Vitamin A: 433 IU (9%) Vitamin C: 3 mg (iv%) Calcium: fifty mg (5%) Fe: 5 mg (28%)

Keywords: Beefiness Ribs, beef short ribs, Braised Beef Short Ribs, short ribs

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Calendar boy!

This agenda was a gift. And I was secretly extra thrilled considering I idea it might be borderline besides crazy-dog-lady to make one myself.

Then I keep my fingers crossed every year on my birthday and Christmas that someone will requite me a Dozer calendar. Eight years in, and I've never had to!! Someone ever comes through! 😂

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Source: https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/