Introduction
Beef ribs are a delicious, hearty dish that can be prepared in various ways, but one of the most satisfying methods is slow-baking them with a flavorful rub and barbecue sauce. This recipe provides a step-by-step guide to creating perfectly tender and flavorful beef short ribs that are sure to impress.
Detailed Ingredients with measures
Cups
▢ 6 x 300 – 350g / 10 – 12 oz beef ribs (aka beef short ribs) (Note 1), patted dry
RUB:
▢ 1 tbsp brown sugar (sub white)
▢ 2 tsp paprika
▢ 1 tsp garlic powder (sub 1 tsp fresh garlic)
▢ 1 tsp onion powder (sub garlic powder)
▢ 1/2 tsp cumin powder
▢ 3/4 tsp mustard powder (Note 2)
▢ 1 tsp cooking salt / kosher salt (reduce by 25% for table salt, increase 50% for salt flakes)
▢ 1/2 tsp black pepper
BARBECUE SAUCE:
▢ 2 garlic cloves, minced (sub 2 tsp powder)
▢ 1/2 cup apple cider vinegar (Note 2 subs)
▢ 1 1/2 cups ketchup, or Aussie tomato sauce
▢ 1/2 cup brown sugar, loosely packed (ie don’t pack it tight) (sub white)
▢ 2 tsp EACH black pepper, onion powder, mustard powder (Note 2)
▢ 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
Prep Time
The prep time for this delightful dish is approximately 15 to 20 minutes. During this time, you’ll prepare your rub and barbecue sauce, coat the beef ribs, and get everything ready for the oven.
Cook Time, Total Time, Yield
Cook time for the beef ribs is about 4 hours total, including 3.5 hours covered and an additional 30 minutes uncovered for caramelization. The total time from preparation to serving is around 4 hours and 20 minutes. This recipe yields approximately 6 servings, making it perfect for family gatherings or special occasions. Enjoy your fall-off-the-bone beef ribs!
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 160°C/320°F, ensuring that both fan and standard settings are ready for use.
Prepare the Rub
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, mustard powder, cooking salt, and black pepper. Mix well to ensure even distribution of the ingredients.
Coat the Ribs
Pat the beef ribs dry with paper towels. Press the ribs into the prepared rub, ensuring all sides are well coated. Shake off any excess rub that does not adhere to the ribs.
Mix the Barbecue Sauce
In a baking pan, combine the minced garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, Worcestershire sauce, and water. Stir well until all ingredients are thoroughly mixed.
Coat the Ribs with Sauce
Place the coated beef ribs into the pan with the barbecue sauce. Turn the ribs to ensure they are well covered, arranging them meat side down and allowing the bone sides to remain exposed.
Bake Covered
Cover the baking pan tightly with aluminum foil or a lid. Bake the ribs in the preheated oven for 3.5 hours.
Turn the Ribs
After 3.5 hours, remove the pan from the oven. Carefully remove the foil and turn the ribs over, ensuring they remain intact. Use a spoon to ladle some sauce over the ribs.
Bake Uncovered
Return the ribs to the oven and bake uncovered for an additional 30 minutes. Halfway through this baking period, spoon more barbecue sauce over the ribs. This step allows the surface to caramelize and become sticky.
Check for Tenderness
After 30 minutes, check the ribs for tenderness. Use two forks to pry a rib apart slightly. If they are not tender, cover and return them to the oven. However, after a total of 4 hours, the ribs should be very tender and may fall off the bone.
Serve the Ribs
Once the ribs are tender, carefully remove them from the pan onto a serving plate. Use a spoon to serve the sauce, mixing well before serving.
Notes
Serving Options
For a rustic presentation, serve ribs on a shared platter with sauce drizzled on top and additional sauce on the side. Alternatively, for a more refined look, present a single rib on a plate, spoon sauce over it, and garnish as desired.
Beef Ribs Selection
Choose chunky rectangle block cuts of beef short ribs, ensuring they are meaty and not too small. Aim for larger cuts to account for shrinkage during cooking.
Ingredient Substitutions
You can substitute mustard powder with Dijon or yellow mustard. For apple cider vinegar, alternatives include white wine vinegar, sherry, Champagne vinegar, or regular white vinegar.
Sauce Adjustments
Depending on the evaporation and thickness of the sauce, you may need to adjust by adding boiling water to thin it, or return it to the oven if it’s too thin. Taste the sauce and add salt or hot sauce as desired.
Other Cooking Methods
If not using the oven, consider slow cooking for 8 hours on low or using a pressure cooker for 1 hour. For grilling, cook the ribs fully covered until tender, then finish on the grill with warmed sauce.
Storage
Leftover ribs have an improved flavor over time. They can be refrigerated for up to 5 days and frozen for up to 3 months in an airtight container. Reheat either in the microwave or oven until hot and tender.
Nutrition Information
The nutritional content is based on the assumption that all sauce is consumed, and it may vary.
Cook techniques
Rubbing
Coat the beef ribs in the dry rub mixture, ensuring all sides are evenly coated for maximum flavor.
Sauce Preparation
Combine barbecue sauce ingredients in a baking pan, then add water to create a sauce base for roasting.
Baking
Bake the ribs covered for 3.5 hours, then uncover and bake for an additional 30 minutes to enhance caramelization and develop flavors.
Checking Tenderness
Use two forks to pry apart the ribs to check tenderness; they should easily separate when cooked properly.
Serving
Transfer the tender ribs to a serving plate, using a spoon as the meat will likely be very loose from the bone. Optionally, serve with sauce on top or on the side.
Alternative Cooking Methods
Explore cooking in a slow cooker, pressure cooker, or using a grill to achieve varied flavors and textures.
Storage
Store leftover ribs in the sauce for up to 5 days in the refrigerator, or freeze for up to 3 months in an airtight container.
FAQ
Can I substitute ingredients in the rub or barbecue sauce?
Yes, several substitutions are available for ingredients like brown sugar or mustard powder. Check notes for specific alternatives.
How do I know if the beef ribs are done?
The ribs should be tender enough that they easily pull away from the bone when tested with two forks.
What if my barbecue sauce is too thick or too thin?
You can adjust the sauce by adding a splash of boiling water if it’s too thick, or returning it to the oven if it’s too thin.
Can I use different cuts of meat?
Yes, alternatives like beef cheeks or chuck can be used, though cooking times may vary.
How do I reheat leftovers?
Leftovers can be reheated in the microwave or oven until hot and tender, ensuring moisture is retained.
Can I make these ribs a day in advance?
Yes, the flavor often improves over time, making them an excellent make-ahead option.
Conclusion
This recipe for beef ribs, enhanced with a flavorful rub and a rich barbecue sauce, delivers a mouthwatering dish that is perfect for gatherings or special occasions. The tender, fall-off-the-bone meat paired with the sticky sauce creates a delightful experience for any meat lover. Enjoy the blend of sweet and savory flavors, complemented by the optional fresh herbs for garnish.
Slow Cooker Beef Stew
Utilize beef chunks and some of the same spices to create a hearty beef stew. Combine with carrots, potatoes, and any seasonal vegetables for a comforting meal.
Barbecue Beef Brisket
Use the same barbecue sauce recipe to marinate brisket, slow-cooking it until tender. Slice and serve with coleslaw and bread for a classic barbecue feast.
Pork Ribs with Apple Cider Glaze
Substitute beef ribs for pork ribs and utilize a similar rub, but enhance the sauce with apple cider and a touch of honey for a sweet and tangy flavor.
Garlic Butter Beef Cheeks
Swap out the ribs for beef cheeks, braising them slowly with garlic butter. Complement with mashed potatoes for a rich, comforting dinner.
Grilled Beef Tacos
Once the ribs are cooked, shred the meat and serve in corn tortillas with fresh pico de gallo, avocado, and a drizzle of your favorite hot sauce.
Spicy Beef Chili
Use some of the beef along with beans, tomatoes, and your choice of spices to create a robust and satisfying chili. Serve with cornbread for a complete meal.
