BARBECUED BEEF RIBS
The Great American Food and Beverage Company restaurant in Santa Monica shared this recipe for succulent barbecued beef ribs.
Provided by Lynnda Cloutier
Categories Ribs
Number Of Ingredients 13
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.
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Nana Thando
[email protected]These ribs were so good, I ate them all by myself!
Ayaan Majeed
[email protected]I'm new to cooking ribs and this recipe was perfect for me. It was easy to follow and the ribs turned out delicious.
Sam Louis
[email protected]These ribs are the best I've ever had. I highly recommend this recipe.
Clinton Myna
[email protected]I've been making these ribs for years and they are always a crowd-pleaser. They are so flavorful and tender.
M Salman M Salman
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them.
James Freelan
[email protected]These ribs were amazing! I'm so glad I found this recipe. They were easy to make and they tasted incredible.
ali wadrago
[email protected]I followed the recipe exactly, but my ribs didn't turn out as tender as I would have liked. I think I might have cooked them for too long.
Iqbal Iqbal
[email protected]These ribs were a bit dry and the sauce was too sweet for my taste.
Tiishetjo Maja
[email protected]I'm not a big fan of ribs, but these were really good. The meat was tender and flavorful, and the sauce was just right.
Bongani Maluleke
[email protected]I've made these ribs several times and they always turn out perfect. The sauce is amazing and the ribs are so tender and juicy.
Paul Martin
[email protected]These ribs were fall-off-the-bone tender and had a delicious smoky flavor. I used a dry rub and let them marinate overnight, then cooked them low and slow in the oven. They were a hit with my family and friends!