Best Barbecued Beef Ribs Recipes

PRESSURE-COOKER BARBECUED BEEF RIBS

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure., In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

BARBECUED BEEF RIBS

Steps:

• Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.

BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE

Steps:

• For marinade and ribs:
• Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
• For sauce:
• Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
• Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
• Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
• Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
• After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
• Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.

BARBECUED BEEF RIBS

Steps:

• For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
• Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
• For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
• Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.

BARBECUED BABY BEEF RIBS (OVEN VERSION)

Steps:

• 1. Preheat oven to 450 degrees F.
• 2. Wipe ribs with wet towel or with damp paper towels.
• 3. Place ribs in a single layer in a shallow roasting pan.
• 4. Roast ribs at 450 degrees F for about 20 minutes, turning once.
• 5. Prepare basting sauce by mixing all ingredients together.
• 6. Remove ribs from oven.
• 7. Brush ribs with sauce on both sides.
• 8. Return to oven.
• 9. Bake at 450 degrees F for about 20 minutes longer or until ribs are tender.
• 10. Baste with remaining sauce from time to time while baking.
• 11. If ribs start getting too dark, cover with aluminum foil and reduce heat to 400 degrees F for the last 10 minutes of baking time.

BARBECUED BEEF BACK RIBS

Steps:

• 1. peel the membrane off the back of the ribs. Season the ribs liberally on both sides with a rib rub. Prepare the grill for cooking over indirect heat at 250° using oak or hickory wood for flavor.
• 2. Put the ribs, meaty side up, directly on the cooking grate. Cook for two and half hours. Flip the ribs and cook for 30 minutes. Lay out a big double layered sheet of heavy duty foil and place the ribs on it, meaty side up. Wrap up the ribs, sealing package tightly. Return ribs to the grill for one hour. Transfer the packet of ribs to a platter. Raise the temperature of the grill to 400°. Remove the ribs from the foil and return to the cooking grate. Brush with the sauce. Cook for 15 minutes, flip ribs, and brush again. Repeat once more. Remove the ribs to a platter and serve with additional barbecue sauce on the side. Serves four.
• 3. rib rub number 99: 3/4 cup sugar in the raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice mix all ingredients well and store in an airtight container. Makes about 1 1/2 cups
• 4. Wrapping these in foil is essential to get them tender. If you're the adventurous type, add a half cup of strong coffee to the package when you wrap the ribs. You'll find it to be a pleasant surprise. These would go very well served with baked beans and potato salad.

BARBECUED BEEF RIBS

Steps:

• Prepare grill.
• On a steamer rack set over simmering water steam beef ribs, covered, 20 minutes.
• While ribs are steaming, in a small saucepan cook garlic in oil over moderately low heat, stirring, until golden. Stir in ketchup, Worcestershire sauce, and curry powder and simmer, stirring, until thickened slightly, about 1 minute.
• Transfer ribs to a large plate and sprinkle with salt and pepper to taste. Grill ribs on a rack set 5 to 6 inches over glowing coals, meat sides down, until golden, 2 to 3 minutes. Grill ribs on edges until golden, about 2 minutes on each edge, and grill, bone sides down, until golden, about 3 minutes.
• Brush ribs with barbecue sauce and grill, continuing to baste, until barely charred, about 1 minute on each side.

BARBECUED BEEF RIBS FOR TWO

Steps:

• Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50 minutes. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. , Drain ribs; place in a greased shallow 2-qt. baking dish. Pour sauce mixture over top. Bake, uncovered, at 350° for 50-60 minutes or until tender.

BARBECUED BEEF SHORT RIBS

Steps:

• Place ribs in saucepan and barely cover with water bring to boil and simmer, covered, for 1 1/2 to 2 hours or until meat is tender. (Ribs can also be precooked in a pressure cooker with 1/2 cup water and a sprinkle of salt. Cook at 15 pounds pressure for 30 minutes. Release pressure and drain.) Prepare the following sauce.Sauce:*Place onion, garlic, raisins, and 1 cup ketchup in blender or food processor and purée transfer to saucepan. Mix in remaining 1 cup ketchup, vinegar, mustard, butter or margarine, brown sugar, lemon juice, and seasonings simmer for 45 minutes, covered. Add vermouth and remove from heat. Grill pre-cooked ribs over medium coals, basting with barbecue sauce frequently for 30 minutes or until ribs are tender and browned (makes 3 cups sauce).Note: Sauce can also be used on beef chuck roast. Leftover sauce may be kept refrigerated.

BARBECUED BEEF RIBS WITH MUSTARD MARINADE

Steps:

• 1. Place ribs in large roasting pan and pour marinade of choice over the top. Turn to coat evenly and set aside at room temperature for at least 2 hours, turning occasionally. 2. Lift ribs from marinade, drain briefly, and reserve marinade arrange ribs on greased grill. Cook 6 inches from hot glowing coals for 20 to 25 minutes for medium rare, turning and basting frequently with remaining marinade to brown on all sides.Mustard Marinade:*Combine all ingredients in blender or food processor and purée (makes 2/3 cup).Note: Refrigerate leftover marinade.

BARBECUED BABY BEEF RIBS (MICROWAVE VERSION)

Steps:

• Wipe ribs with wet towel or with damp paper towels.
• Place ribs in a microsafe baking dish. Add 1/2 cup water and 1 sliced onion.
• Mix basting sauce.
• Microwave ribs, covered, at MEDIUM HIGH power for about 10 minutes, turning dish once. Drain off juices. Remove onions.
• Turn ribs over.
• Brush with basting sauce.
• Microwave at HIGH power, uncovered, for at least 10 minutes, turning and basting ribs with sauce every 3 minutes.
• Rearrange ribs so the least cooked pieces are towards the edges of baking dish.
• Microwave for another 2 to 3 minutes at HIGH power.
• Let stand for a few minutes before serving.

BARBECUED BEEF RIBS

Steps:

• 1. Arrange beef ribs on rack in baking pan. Sauté onion and garlic in oil til golden.
• 2. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and simmer about 15 minutes. Strain. Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375 to 400 for about 45 minutes. Baste frequently with sauce til beef ribs are tender and well done. Store any remaining sauce, covered in refrigerator. Makes 8 servings.

CHIPOTLE BARBECUED BEEF RIBS

Steps:

• Place ribs in 4-qt. Dutch oven or large deep skillet; add water to cover ribs. Bring to boil; cover. Simmer on low heat 30 min. Pour off water.
• Heat grill to medium-high heat. Mix remaining ingredients in small bowl; set aside.
• Grill ribs 10 to 12 min. or until done, turning and brushing frequently with sauce mixture.

SPICY BARBECUED BEEF RIBS

Steps:

• 1. Heat oven to 350° F. Brush ribs with lemon juice sprinkle with salt and pepper. Place in a roasting pan. 2. Mix remaining ingredients pour over meat and cover pan. 3. Bake for 1 hour and 30 minutes, basting several times. Uncover during last 15 minutes to brown.* These beef ribs are cut from the long bone end of a standing beef roast. The meat is quite tender, unlike that of short ribs of beef.