Low Sugar Boneless Beef Rib Sauce

Extremely hands off, foolproof way to cook beef ribs – irksome cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall autonomously and ridiculously juicy within, and the outside is bronzed and sticky. Also known as curt ribs, these are a prized cut for slow cooking!

BONUS:this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever accept in your life!).

Slow cooked BBQ Beef Ribs

Beef ribs are the king of all beef cuts for slow cooking (pretty sure I said that in my Beef Short Ribs in Crimson Wine Sauce too). They are juicier than brisket and chuck (there'south always a few lean-ish patches, that's just the way that cut is). Beef Cheeks come up close, only ribs take i big thing going for them that cheeks practise non:

THE Bone.

I don't know what it is most autumn apart meat on a os, merely it gets me every time. Hence my e'er increasing collection of lamb shank recipes. And pork ribs. And now it seems I've moved onto beef ribs!

If yous're new to beef ribs, this is an excellent manner to innovate them into your life, and I'll wager that they'll become a regular fixture. The sugariness-savoury flavor of the BBQ Sauce is a perfect match with the bulky flavour of ribs.

And information technology'south near a foolproof recipe – you just need to ensure it's cooked long enough so the beef becomes like THIS:

BBQ Beef Ribs Rub

Here's what you need for the Rub. There's quite a few substitutions possible so don't fret if you don't have every item:

Beef Ribs

Beefiness ribs do come in a diversity of cuts, but I'm using the near common cutting (hither in Australia) which is too calledbeef short ribs.It'due south a chunky rectangle block, cutting with individual bones and are very meaty.

They shrink about 30% so endeavour to go large meaty ones. Merely if you can only get small ones ~250g/8oz, that's nonetheless ok!

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

Beef alternative cuts:beefiness cheeks and chuck (cutting into baseball game size chunks) volition both piece of work actually great hither. For brisket, use the Barbecue Beef Brisket recipe.

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

Rub substitutions:

• Brown sugar – sub white

• Garlic powder – 1 tsp minced garlic (using printing) per i tsp powder

• Onion powder – garlic pulverisation

• Mustard powder – dijon or standard mustard

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

Beef Ribs braising liquid / homemade BBQ sauce

And hither'due south what you need for the bootleg BBQ Sauce which doubles as the braising liquid for the beefiness ribs (so it absorbs season as information technology slow cooks which is why nosotros don't need to marinate these ribs):

• Ketchup is the chief flavour base for bootleg charcoal-broil sauce. Y'all'll find information technology in all my barbecue sauce flavoured recipes, including this (piece of cake!) wednesday Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and tiresome cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – information technology's nigh as expert;

• Cider vinegar –the tang in homemade charcoal-broil sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR 1/iii cup normal white vinegar;

• Brown carbohydrate – barbecue sauceis sweetness. If you don't similar sweetness, you lot can cutting it back.

• Garlic – I really similar using fresh simply powder is fine too;

• Onion powder – sub garlic powder;

• Mustard powder – sub with dijon or normal yellow mustard (non hot English mustard! Unless you lot Want the heat!)

• Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an adequate sub (it won't brand information technology Asiany);

• Cayenne – for a hum of warmth. This is not overly spicy. If you're concerned, start with less and y'all can adapt right at the cease. If you like it hot, beginning with the recipe corporeality so add together hot sauce at the cease.

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How to make BBQ Beef Ribs

Dead like shooting fish in a barrel – everything goes into the pan, then y'all slow cook it in a moderate oven until the meat is fall autonomously tender. Information technology'southward fabulously foolproof considering in that location'south a big window before the meat volition start to dry out from overcooking – I've left it in 1 1/ii hours besides long and it was STILL juicy!

PRO TIP: Make in advance

If you're a beginning timer or worried about melt timing for a scheduled meal (re: whether it will take longer for the beefiness to become fall-apart tender), make information technology earlier in the 24-hour interval or even the day earlier…or the day before! As with all slow cooked things (like stews, shanks), the season gets better with time and information technology'due south really straightforward to reheat.

That makes this a sensational dinner party option! It plates upwardly really elegantly, posh eating house style – and I have options below for fine-dining blazon sides instead of the hearty finger-licking blazon sides pictured (Coleslaw and steamed corn, classic BBQ sides)

Here's a close upwardly await at the homemade Barbecue Sauce you end upward with in the pan. The dazzler of this method of cooking is that the juices from the ribs mix in with the sauce, so y'all're substantially making it with the ultimate money-can't-buy beefiness stock!

Some other PRO TIP: For a posh eatery experience, strain the sauce to brand it silky smooth. I do this for VIPs just.😂

Grilling selection!

In the recipe video, I make this entirely in the oven, including the caramelisation at the finish. Only 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 Beefiness Ribs

As promised, I'm going to offering upwardly a couple of different options for how to serve beef ribs – rustic, finger lickin' charcoal-broil style OR elegant fine dining style (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and because it CAN be plated up 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, Greenish Bean Salad with Cherry Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining style

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

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

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Scout how to make it

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Servings half-dozen

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Recipe video higher up. Extremely easily off, foolproof fashion to melt beefiness ribs - slow cooked in the oven in a bootleg BBQ Sauce braising liquid until the meat is autumn autonomously and ridiculously juicy within, and the outside is bronzed and pasty.

BONUS:this all happens in one pan, it'south 100% perfect for brand alee and freezing, and makes its own barbecue sauce (and it might exist the best you ever have in your life considering it's made with the rib juices!).

• ▢ 6 x 300 - 350g / 10 - 12 oz beef ribs (aka beefiness short ribs) (Annotation i), patted dry

RUB:

• ▢ 1 tbsp brown sugar (sub white)
• ▢ two tsp paprika
• ▢ ane tsp garlic powder (sub 1 tsp fresh garlic)
• ▢ 1 tsp onion powder (sub garlic powder)
• ▢ one/2 tsp cumin powder
• ▢ 3/4 tsp mustard powder (Note 2)
• ▢ 1 tsp salt
• ▢ i/2 tsp black pepper

Barbecue SAUCE:

• ▢ 2 garlic cloves , minced (sub 2 tsp powder)
• ▢ 1/two cup apple cider vinegar (Note 2 subs)
• ▢ 1 one/2 cups ketchup , or Aussie tomato plant sauce
• ▢ 1/2 loving cup brown saccharide , loosely packed (ie don't pack it tight)(sub white)
• ▢ ii tsp EACH blackness pepper, onion powder, mustard pulverization (Note ii)
• ▢ 1 tsp cayenne pepper (adjust to 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 bowl big, enough to fit ane 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 coat. Arrange meat side downward in the sauce, bone side exposed (sauce won't encompass completely, that's ok).

• Encompass tightly with foil or lid, bake three ane/2 hours.

• Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just plough them). Spoon over sauce.

• Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Bank check to ensure ribs are tender - pry a scrap autonomously using two forks. (If not, comprehend and return to oven, simply after four hrs they certainly should exist!)

• Remove ribs onto serving plate (apply a spoon equally meat will barely be fastened to bone, if at all). Mix sauce to bring together (Note iii 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 assist themselves.

• Private posh restaurant style: place rib on plate, spoon over sauce (see notation most straining selection). Garnish.

• Run across in post for side options (both rustic and posh!).

1. Beef Ribs - comes in a variety of cuts. For this recipe, you desire the chunky rectangle block cutting, frequently called Beef Short Ribs. Meet photo in post. They come cut in individual basic and are very meaty.

They compress near 30% so try to get large meaty ones. But if yous can only get small ones ~250g/8oz, that's still ok!

Beef ribs racks (less compact, bones not separated) - employ anywhere between 1.v - 2.5kg / 3- 5lb (this recipe requires a minimum corporeality of braising liquid and it makes tons of sauce, more than than needed for the beef ribs). Oven fourth dimension will vary depending on meatiness, simply for average racks, I'd say 2.5 hrs covered, 30 min uncovered (but check at 1.5 hrs). You may need to scale up the Rub slightly (more surface area)

ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cutting into baseball size chunks (2kg/4lb). For both these, cheque at two hrs, full oven time ~iii hrs. For brisket, use the Barbecue Beef Brisket recipe. For pork ribs, employ this recipe and for chicken, employ this recipe.

DO Non buy beef ribs that come in a vac pack where the ingredients label has salt or whatever other ingredient other than beef (these are brined so they're salty, so this will come out also salty). If you're desperateand brined beef is all you tin get, leave a comment beneath and I'll tell you how to adjust the recipe.

two. Ingredient subs:

• Mustard powder - dijon or yellow mustard
• Cider vinegar - white wine vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar.

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

3. Sauce adjustments - in the perfect world (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 together a splash of boiling water to thin out. If besides thin (doubt it), pop back into oven. Taste and add table salt if needed, or a hit of hot sauce if you want more spice.

Thickness choices: pourable (per video), thicker (like BBQ sauce from clasp bottles), dolloping (spoon) OR strain information technology for silky smoothen for VIP (optional!). The sauce has very intense flavours so even if thinned to be pretty pourable, you will not dilute season.

4. Other melt methods:

• Stove - ii.five hours on low simmer, lid on (handle with intendance when removing)
• Ho-hum cooker - 8 hrs on low, v hrs on high, then transfer to oven to caramelise thirty min uncovered, per recipe.
• Pressure cooker - 1 hr on high, follow tedious cooker directions to a higher place. Depressurise naturally for 10 min, then release valve.
• Instant Pot - Follow slow cooker directions in a higher place but practise the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.

Finish on GRILL!This is an fantabulous wow-factor grilling recipe. Cook it per recipe fully covered until information technology's autumn apart tender (check with two forks). And then spoon over sauce, go along covered and transfer beef into a container, and sauce in another ie. do not practise the uncovered roasting stride. Once fully cool, refrigerate. On the mean solar day of, microwave beefiness to heat through - nosotros only grill to caramelise the outside and go subtle smokey flavour. Baste with warmed sauce, and so grill 3 minutes on each side on medium, basting lots, until yous get a wickedly skillful caramelised sauce with charred $.25. SO GOOD!

five. Meat volition be literally falling off the bone and so don't wait the meat to be clinging to the os once meat is tender. In fancy restaurants, they sometimes reconstruct it so it looks like it's however attached, simply it'due south not. If meat is tender, information technology cannot exist attached to bone!

6. Storage - gets ameliorate with time, excellent low-endeavor brand ahead option. Absurd, refrigerate in sauce (or split sauce if y'all strained it for posh-fashion). Keeps v days in fridge. The either reheat in microwave (I exercise this, for well-nigh moist steamy outcome), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the way through, then uncovered to recaramelise surface if needed, I find it's not required).

Freezer - 3 months in airtight container. Thaw then reheat using one of above options (do non try to microwave or heat from frozen). Information technology freezes 100% perfectly.

7. Diet per beef rib, bold all sauce is consumed (at that place will probable be sauce leftover. See in post for what to do with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 g (13%) Protein: 43 chiliad (86%) Fat: 23 thou (35%) Saturated Fatty: 10 yard (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (thirty%) Fiber: i g (4%) Sugar: 33 k (37%) Vitamin A: 433 IU (ix%) Vitamin C: iii mg (4%) Calcium: 50 mg (5%) Iron: 5 mg (28%)

Keywords: Beef Ribs, beef short ribs, Braised Beef Curt Ribs, short ribs

Life of Dozer

Calendar boy!

This calendar was a souvenir. And I was secretly extra thrilled considering I thought information technology might be borderline too crazy-dog-lady to make one myself.

So I keep my fingers crossed every year on my altogether and Christmas that someone will give me a Dozer calendar. 8 years in, and I've never had to!! Someone always comes through! 😂

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