Saturday, May 25, 2013

♥ Slow Roasted Beef Ribs (or Short Ribs)

This simple recipe for beef short ribs or regular beef ribs will make you wonder why you ever eat Baby Backs! The succulent fall off the bone beef on these ribs is to die for. I do not put these on the grill. Instead I slow cook them all in the oven until they are fork tender.

Slow Roasted Beef Ribs (or Short Ribs)

1 slab of Beef Ribs
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce
salt and pepper to taste
1 (14 ounce) box of beef broth or beef stock.
3 cloves of finely minced garlic

Lay ribs out flat and rub both sides generously with salt and pepper and minced garlic. Preheat oven to 450 degrees. Put a rack inside a shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with beef broth under the ribs making sure the ribs are not touching the broth.

Cover tightly with aluminum foil and bake for 30 minutes in a hot oven. Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.

Remove from oven and carefully remove foil so that steam escapes. Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce. Return to the oven to bake for 10 minutes. Carefully use tongs to lift ribs in one piece and place on platter.

Recipe: Welcome Home

Photograph by: Kevin Hill, Surrey NOW
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