Bbq Beef Ribs Best Recipes

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BBQ BEEF RIBS

2008-10-11



BBQ Beef Ribs image

If you wish you can pre steam the ribs in the oven for 30 minutes and cut down the BBQ time. Put the ribs on a cookie sheet add 1 cup of beef broth, seal with tin foil and put in a 325°F oven. Thee BBQ time will now be about 30 minutes and I find the ribs are more tender. Adjust the seasoning to your liking. Serve with salads and baked on the BBQ potatoes

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients:

  • 7 lbs beef back ribs
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can lager beer
  • 4 garlic cloves, minced
  • 1 teaspoon sugar
  • 2 tablespoons hot sauce (I use Peri Peri)
  • 1/2 teaspoon dried basil
  • salt
  • pepper

Steps:

  • Combine all the ingredients (except ribs) in a sauce pan, bring to a boil and simmer 10 minutes, cool a bit.
  • Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs and seal the bag.
  • Marinate in the fridge for at least an hour.
  • Remove ribs from the marinade and reserve the marinade.
  • Place ribs over medium heat and grill for 50-60 minutes turning the ribs and basting with the marinade during the last 20 minutes of cooking.

BBQ BEEF RIBS

2022-01-27



BBQ Beef Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients:

  • 2 slabs BBQ beef ribs
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup pure maple syrup
  • 1/4 cup apple juice
  • 3 tablespoons light brown sugar
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 1 teaspoon ancho chile powder
  • Pinch of cayenne
  • Kosher salt and freshly ground black pepper

Steps:

  • Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
  • Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
  • For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
  • For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
  • Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

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