Best 3 Beef Ribs A Beautiful Barbecue Recipes

**Beef Ribs: A Succulent Barbecue Delight**

Indulge in the tantalizing flavors of fall-off-the-bone beef ribs, a true centerpiece for any barbecue gathering. These succulent ribs, meticulously prepared with a special blend of spices and slow-cooked to perfection, offer a symphony of smoky, savory, and lip-smacking goodness. Whether you prefer the classic dry rub style or crave the tangy glaze, this article presents a diverse collection of beef ribs recipes tailored to every taste and preference. From the traditional Texas-style ribs to the bold and spicy Korean-style ribs, each recipe promises an unforgettable culinary experience. Dive into the world of beef ribs and discover the perfect recipe to impress your friends and family at your next barbecue soirée.

Here are our top 3 tried and tested recipes!

BARBECUED BEEF RIBS

Barbecued Beef Ribs image

These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 large sweet onion, halved and sliced
1/2 cup water
2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of choice
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

BARBECUED BEEF RIBS

Barbecued Beef Ribs image

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.

Provided by Steven Raichlen

Categories dinner, main course

Time 4h

Yield 4 servings

Number Of Ingredients 18

Ingredients

Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger

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.

BBQ BEEF RIBS

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.

Tips:

Choose high-quality beef ribs: Look for ribs that are meaty and well-marbled. Avoid ribs that are thin or have a lot of bone.
Trim the ribs: Remove any excess fat or silver skin from the ribs. This will help the ribs cook evenly and prevent them from becoming tough.
Season the ribs: Season the ribs liberally with your favorite rub or marinade. This will help to enhance the flavor of the ribs.
Cook the ribs low and slow: Beef ribs take time to cook, so be patient. Cook them over low heat for several hours, or until they are fall-off-the-bone tender.
Use a smoker or grill: Beef ribs can be cooked in a smoker or on a grill. If you are using a smoker, maintain a temperature of 225-250 degrees Fahrenheit. If you are using a grill, cook the ribs over indirect heat.
Baste the ribs: Baste the ribs with your favorite barbecue sauce or marinade every hour or so during the cooking process. This will help to keep the ribs moist and flavorful.
Let the ribs rest: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will help the juices redistribute throughout the ribs.

Conclusion:

Beef ribs are a delicious and satisfying dish that is perfect for any occasion. By following these tips, you can cook beef ribs that are fall-off-the-bone tender and bursting with flavor. So fire up your smoker or grill and get started!