How to make Beef Ribs in the oven
Will post ingredients within 24 hrs
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Barbecue Beef Ribs - Oven Baked Recipe - PoorMansGourmet
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There are many different ways to prepare and cook Barbecue Beef Ribs and because a lot of you don't have a grill or a smoker, I decided to break it down, into the simplest form, by showing you how I bake them in an oven. Plus, doing it this way, it's pretty much a set it and forget it type of recipe and with a tiny bit of prep and a little patience, you can be enjoying delicious Barbecue Beef Ribs in just a few short hours and have plenty of time to spare, in between, cooking side dishes while sipping a cold one.
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Slow Cooker Beef Brisket with BBQ Sauce
This is the stuff food dreams are made of! Tender juicy slow cooked beef brisket smothered in a homemade BBQ sauce.
BBQ Beef Short Ribs - slow cooked!
Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a simple homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky.
BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and it makes its own barbecue sauce (and it might be the best you ever have in your life!).
PRINT RECIPE:
Beef Short Ribs In Oven Episode #98
Beef Sort Ribs cook in oven is deliciously easy to prepare. Rubbed with the best homemade dry rub. Perfect comfort food recipe that will make just about everyone Happy! Enjoy !!!! Smacznego!!!
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YOU-TUBE:
Ingredients:
2 lb Short Beef Ribs
2 Tbs Apple Cider Vinegar
2 Tbs Worcester sauce
Dry Rub:
2 Tbs Brown Sugar
1/2 tsp Cayenne Pepper
1 Tbs Garlic Powder
1 Tbs Oregano
1/2 tsp Ginger
1/2 tsp Sage
1 tsp Paprika
Salt and Pepper to Taste
BBQ Sauce
BBQ-style beef ribs in the oven | twice-baked potato
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***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.