To say that we really enjoy pork ribs is an understatement - this house goes mad for them. However there is also a sneaky admiration for thick cut beef ribs (or short ribs as they can be known by). There is nothing more enjoyable than slow cooked beef ribs that are tender and melt in your mouth. Now normally I would marinade them in an Asian influenced style sauce and slow cook for 8 hours in my trusty slow cooker but this time I decided to try an American BBQ based recipe and I am so glad that we did.
Half way through making the dry rub, when I realized that I didn't have any Cajun Seasoning and had to make my own (lol a recipe within a recipe), I knew just from the combination of the herbs and spices that these beef ribs were going to have so much flavour not to mention a little kick of heat with having both chilli and cajun seasoning in the mix. I marinade these overnight to allow the flavours to develop.
Slow cooked in the oven on a very low temperature for 4 hours ensured that these nice plump beef ribs were tender and fell off the bone. The addition of the BBQ sauce in the last step not only added the sweetness but also the stickiness that gave you a reason to lick your fingers to ensure you savour every mouthful.
It was the AFL Grand Final today and these ribs would be our dinner after watching the match. Not really an traditional Aussie meal (we ate party pies during the game) but OMG I enjoyed these ribs, and so did the others, and will definitely be cooking them again.
Slow cooked in the oven on a very low temperature for 4 hours ensured that these nice plump beef ribs were tender and fell off the bone. The addition of the BBQ sauce in the last step not only added the sweetness but also the stickiness that gave you a reason to lick your fingers to ensure you savour every mouthful.
It was the AFL Grand Final today and these ribs would be our dinner after watching the match. Not really an traditional Aussie meal (we ate party pies during the game) but OMG I enjoyed these ribs, and so did the others, and will definitely be cooking them again.
2 kilograms meaty beef ribs
2 - 3 tablespoons Liquid smoke (optional)
2-4 tablespoons olive oil
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon cajun seasoning
4 tablespoon brown sugar, packed
1 teaspoon chili powder
2 teaspoon salt
2 teaspoon paprika
4 teaspoons oregano
4 tablespoons of your favorite BBQ Sauce
Rinse ribs and dry with paper towels
.
Douse dry ribs with liquid smoke if using.
Lightly coat ribs in olive oil.
Mix together seasoning and sprinkle generously over ribs, front and back.
Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.
Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours or overnight.
Preheat the oven to 120 degrees Celsius.
Place the ribs on a foil lined baking tray in a single layer.
Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.
Bake on the middle rack of 3½ -4 hours. Check on it after the 3½ hour mark.
When the ribs are done to your liking, drain off the excess fat.
Brush the ribs with desired amount of BBQ sauce.
Grill until the sauce is sticky.
Serve with oven baked potato wedges and coleslaw.
(Click here for a printable version of this recipe)
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