How To make Barbequed Beef Short Ribs
6 lb Beef chuck ribs, cut into
-1 rib pieces 1 c Water
3/4 c Soy sauce
2/3 c Dry sherry
1/2 c Packed dark brown sugar
6 ea Cloves garlic, minced
1 tb Ground red pepper
1 tb Fresh grated ginger
2 ts Chinese five spice powder
Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling. -----
How To make Barbequed Beef Short Ribs's Videos
Beef Short Ribs #instantpot #lowcarb #ketorecipes #keto #ribsrecipe
Baked Short Ribs Recipe - How to Make BBQ Short Ribs
Baked Short Ribs Recipe - How to Make BBQ Short Ribs
This is a recipe for the best baked beef short ribs. I hope you give this recipe a try.
#BakedBeefRibs
#SoulFoodCooking
For business inquires: soulfoodcooking101@gmail.com.
BBQ-style beef ribs in the oven | twice-baked potato
Thanks to Morning Brew for sponsoring this video! Sign up here for your free daily newsletter — I’ve really enjoyed Morning Brew and I think you will too!
***RECIPE FOR ONE LARGE PORTION***
3 beef back ribs
1 baking potato
vinegar
garlic
ketchup
mustard
molasses
soy sauce
hot sauce
smoked paprika
cheese
fresh thyme
salt
pepper
oil
Cut the ribs into three individual bones, if they didn't come like that already. Chop up a few cloves of garlic and season the ribs aggressively with salt. Put the ribs in a sealable bag with the garlic, and pour in just enough vinegar to keep the meat coated, along with a little water (1 part water to 2 parts vinegar is good). Let marinate for a few hours or overnight.
Remove the ribs from the marinade and try to scrape off most of the garlic pieces. Lay the ribs in a baking dish and seal it tightly with foil. Cut the root ends off a few more garlic cloves but leave the skins on. Put them on a little piece of foil, coat them lightly with oil and wrap them up tight. Stab the potato a few times to let out steam, coat it in oil and season the skin generously with salt.
Put the ribs, garlic and potato into a 300ºF/150ºC oven — I like to cook the potato right on the grates. When the garlic is soft and golden brown, take it out — it took me about an hour. Remove the meat when it's very soft and remove the potato when it's squishy inside — both took me about 3 hours at that relatively low temperature.
Pour all the liquid and rendered fat out of the rib pan and save it. Tear off a small piece of rib meat and taste it for seasoning. If the meat needs more salt, sprinkle it on now.
Cut the potato in half and scoop the inner flesh out to a bowl, discarding one of the skin halves. Mash the potato innards, enrich them with a couple spoonfuls of the rib fat and loosen their texture with the rib broth until they are smooth and moldable. Squeeze the roasted garlic cloves out of their skins and into the potato mixture. Grate in some cheese and stir in salt, pepper and thyme leaves to taste. Pile the filling into the remaining potato skin.
Mix up the barbecue sauce by putting about 1/4 cup (60mL) into a bowl and augmenting it with a little molasses, mustard, soy sauce, hot sauce and smoked paprika. If you don't have or like some of those things, they can pretty much all be skipped or swapped. Mix it to taste.
Before you put the sauce on, return the ribs to the oven uncovered and turn the broiler (grill) on max. Brown the ribs on all sides under the broiler. About halfway through that process, return the potato to the oven and let the top brown under the broiler. Now brush a thin layer of BBQ sauce onto the ribs and return them under the broiler. When the sauce has browned by not burned, paint on a second thin layer and repeat.
Take out the ribs and the potato when both are brown and throw them on a plate. Garnish the ribs with more thyme leaves. and have any unused sauce on the side.
The Secret Method To Perfect Short Ribs
Tandoori BBQ Beef Ribs Recipe | Grilled beef short ribs recipes | Wilderness Cooking
The secret to mouthwatering beef ribs is to cook them the right way. Wilderness Cooking's master chef Tavakkul is showing you how to cook bbq beef ribs in the tandoori. All you need to take the ingredients! This Oven Baked Beef Ribs recipe is so easy.
You can like our Facebook page if you have a Facebook profile:
Visit our website:
ABOUT WILDERNESS COOKING:
Wilderness Cooking channel is all about doing charity work.
We cook a variety of delicious food together to make kids smile.
In our village we trying to make kids happy again.
A few ultimate-delicious recipes from my channel:
Creamy Mac & Cheese Recipe:
Pomegranate seeds salad recipe with green and potatoes:
Mashed potato recipe and best chicken cutlet:
Maggi Noodles Chicken Soup Recipe:
Oven-Baked French Fries:
Absolute Best Scrambled Eggs Ever:
Wilderness Grilled Lamb Chops with Garlic:
Cheetos potatoes chips:
Coca Cola Chicken Drumsticks:
Caucasian rice pilaf beef:
Healthy-easy Greens recipe with eggs:
oven baked beef ribs with bbq sauce. #shorts #beef #homemade