Oven Baked BBQ Beef Ribs

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.     

Oven Baked BBQ Beef Ribs

(Recipe adapted from Diva's Can Cook)

Serves: 8

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)

Sticky Asian Beef Ribs

Slow cooking means a lot of different things to different people.  I guess their biggest bragging right is that this way of cooking provides busy people with easy meals to feed their family.  Sometimes you just throw anything and everything in to the vessel and pray that it tastes nice when you get home from work.  Other times the recipe is made with precision following a recipe. 

 

This was definitely the later - following a recipe and it's techniques.  Not the easiest of slow cooker dishes, considering it takes several days but well worth the effort.  It pays off and you will not be disappointed.

 

When it comes to cooking with meat I know that slow cooking will produce meat that is generally melt in your mouth or fall apart on the fork.  These Sticky Beef Ribs were exactly that.  Just lifting off the bone and considering the size of the ribs (the thickness of the meat) every mouthful was so tender and mouth watering,

 

Flavour wise - Asian infused with elements of sweet, salty and chilli... OMG!!!  I could have eaten plate after plate.

Sticky Asian Beef Ribs

(Recipe adapted from Not Quite Nigella)

 

Serves: 6 - 8

2 kilos beef short ribs

1 1/2 cups soy sauce

2 cups brown sugar, divided into two

1 inch piece of ginger, peeled and thinly sliced

3 star anise

2 large red chilli, sliced

2 cups water

1 tablespoon rice wine vinegar

1/2 cup freshly chopped coriander leaves

2 large red chilli, extra, sliced

1/2 cup chopped raw peanuts

Mix the soy sauce, 1 cup of the brown sugar, 1 teaspoon of salt, garlic, ginger, star anise and chilli in a bowl and then marinate the beef ribs in the marinade for 1 hour. Drain the ribs, reserving the marinade for cooking.

Put the ribs straight into the slow cooker vessel. Mix the marinade with the 2 cups of water and add to the ribs. Cook on low setting for 8 hours.

Once cooked allow the slow cooker vessel to cool. Place in fridge overnight.  The next day, skim the fat off the top and reheat and serve with rice if you don't want to make the glaze.

If you are making the glaze, take 500ml of the liquid to make the glaze and place in a saucepan and heat with the extra cup of brown sugar and rice wine vinegar-taste and add salt if needed. Reduce down to a syrupy glaze. Heat the ribs in about 1 cup of the liquid and then brush with the glaze.

 

Serve garnished with sliced chilli, coriander and chopped peanuts. 

If desired also serve with steamed rice.

 

Visit Not Quite Nigella for different slow cooking options.

 

(Click here for a printable version of this recipe)

 

 

Char Siu and Orange Beef Ribs

Ribs are by far an indulgent food - so rich and so satisfying with meat that tender it falls of the bones and melts in your mouth.... mmmm drools!!

These Asian inspired ribs were magnificent - the delicate taste of Chinese Five Spice masked in a citrus Char Siu juice that had a hint of chilli were a feast for us on a Sunday Evening.  We are normally at the football club on Sunday evenings with awards and dinner service (both Noel and I cook dinner for approx 100 people each Sunday to raise money for the Club) so being at home mid football season is such a pleasant change.

I found this recipe in The Women's Weekly The Cooker Cookbook - a cookbook specifically for using Rice Cookers, Pressure Cookers and Slow Cookers.  I love my Slow Cooker everyone knows that and I am experimenting with both the Rice Cooker and the Pressure cooking.  I also used the large thick cut beef ribs, which are obviously meatier than the short cut but also tend to have less fat on them.

This recipe is actually one for the Pressure Cooker but I have adjusted it a little for the Slow Cooker.  I haven't cooked it in the Pressure Cooker but either way I have to say that the flavour was fantastic, the aroma that filled the house was vibrant enough to set off the taste bud sensors when opening the front door and there was an argument as to who was taking the left overs for lunch at work the next day.

  

Char Siu and Orange Beef Ribs

(recipe adapted from Women's Weekly The Cooker Cookbook)

Serves: 8

ProPoints per serve: 10

2 teaspoons five spice powder

2 kilograms beef spare ribs

cooking spray

2 cloves garlic crushed

1 fresh long chilli, chopped finely

4 cm piece fresh ginger

1/3 cup char siu sauce

¾ cup orange juice

salt

freshly ground black pepper

2 spring onions, sliced thinly

Rub five spice all over beef.

Coat a large frying pan with cooking spray over a medium heat. Cook beef in batches, until browned. Remove and place in the slow cooker dish.

Place garlic, chilli, ginger, sauce, juice and sugar in a jug and stir to combine. Pour evenly over beef ribs in the slow cooker dish. Cover and cook on low for 6 – 8 hours stirring once to ensure all ribs are coated.

Remove beef from cooker, cover and keep warm. Skim excess fat from sauce mixture. Season to taste.

Serve beef drizzled with sauce mixture and sprinkle with sliced spring onion. Partner with steamed rice (add 3 ProPoints per ½ cup) if desired

(click here for a printable version of this recipe)

Slow Cooked Cider and Herb Braised Beef Ribs

Tender and delicious short ribs are slow cooked in apple cider and beef broth, with herbs, carrots, and chopped onion.  Not only was the aroma inticing but this meal was a sure winner tonight.

Once they had cooked I transfered them to a casserole dish (carefully as they were falling apart) and thickened the sauce a little but that was my choice.  You do not have to do the final steps and the flavour would still be the same.

Served with pasta and crusty bread it was a definite midweek hunger buster.

 Slow Cooked Cider and Herb Braised Beef Ribs

(recipe adapted from Southern Food.com)

Serves: 8

ProPoints per serve: 10

1/2 cup flour

2 teaspoons paprika

salt

pepper

2 kgs beef ribs

2 tablespoons vegetable oil

2 large onions, cut into wedges

4 medium carrots, peeled and cut into large chunks

2 cups apple cider

2 cups beef stock

2 large sprigs of fresh rosemary still on stalks, roughly cut

1 tablespoon dried thyme

1 tablespoon dried parsley 

2 clove garlic, minced
1/4 cup water
2 tablespoons arrowroot 

Mix flour, paprika, salt and pepper in a large bag.  Add ribs and ensuring bag is closed, shake to cover with seasoned flour.

Heat oil in a large frying pan and cook ribs in batches until ribs are browned on all sides.  Once cooked place in slow cooker dish and repeat with remaining ribs.

Place onions and carrots on top of ribs.  Add cider, beef stock, herbs and the garlic. Cook on low heat for 6 - 8 hours or until beef is tender.

Preheat oven to 180 degrees Celsius.

Remove ribs and vegetables carefully from slow cooker and place in large casserole dish.

Strain remaining juice into a large saucepan.  Disregard herbs.  Heat sauce over medium heat.

Combine water and arrowroot in a small jug.  Add to saucepan, stirring constantly, until sauce thickens.  Pour over ribs and place in oven for 20 minutes or until ribs are warmed through.

(click here for printable version of this recipe)

Beef Ribs with Stout and Caramelised Onion

We are really enjoying Beef Ribs at the moment especially as they are quite cheap in the butchers. They have so much meat on them and are full of flavour. I buy the ribs as individual peices not as racks as they seem to be more tender when they are cooked.

I tried an old style recipe with this batch - slow cooking cooking them with stout. Although the ingredients weren't overly fancy the aroma that filled the house was such a homely smell, reminding me of when I was a child coming home to the aromas of my parents cooking for which I would excitedly and patiently waited (sometimes impatiently) to be put on the table at dinner time.

The stout wasn't overpowering but noticable and this combine with the sweetness of the caramelised onion made for a delicate sweet and sour experience followed with a hit of fresh thyme, a powerful yet delightful herb to add to meat dishes.

Beef Ribs with Stout and Caramelised Onion

(recipe adapted from The Australian Women's Weekly Slow Cooker Cookbook)

Serves: 8

ProPoints per serve: 12

2 kgs beef ribs with bone, visible fat trimmed

2 teaspoons olive oil

2 large brown onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1/4 cup water 4 medium carrots, sliced thickly

1 x 400 gram can diced tomatoes

5 sprigs of fresh thyme

1 tablespoon dijon mustard

1 cup beef stock (made with stock powder)

1 cup stout

Place ribs in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain and place in slow cooker basin.

Heat oil in a large frying pan and add onion. Cook onion, stirring until soft. Add sugar, vinegar and the water, cook, stirring, for 10 minutes or until onion caramelises. Transfer onion mixture to the slow cooker basin.

Add the carrot, undrained tomatoes, thyme, mustard, stock and stout to the ribs and stir through. Cook covered on low for 8 hours. Sprinkle with additional thyme leaves when serving.

(click here for a printable version of this recipe)

Asian Braised Beef Ribs

I have to say I can never resist beef ribs especially if they are marinated and slow cooked so that they literally just fall off the bone. I purchased some beef ribs recently as they always look so good in the butchers – the nice thick piece of meat on a chunky bone and even more appealing is that from Springvale (where I buy a lot of meat) there is hardly any fat on all cuts of meat.

Asian Braised Beef Ribs

Serves: 8
ProPoints per Serve: 8

2 kilograms beef ribs
1 onion, diced
4 carrots, roughly chopped
¼ cup soy sauce
2 teaspoons crushed garlic
2 teaspoon crushed ginger
1 teaspoon dried chilli flakes
2 star anise
2 teaspoons sesame oil
2 teaspoons beef stock
1 cup water

Place beef ribs in a large saucepan of water. Bring to the boil and simmer for 30 minutes, skimming water surface when required. Drain well.

Preheat oven to 150 degrees Celsius.

Place ribs in a large casserole dish along with the onions and the carrots.

Mix together all the other ingredients in a large jug. Add to casserole dish.

Cover casserole dish with lid or foil. Place in oven and cooked for 3 hours, turning ribs over once.

Remove lid or foil, increase oven heat to 180 degrees Celsius and cook for a further 30 minutes or until ribs start to brown and crisp, turning ribs once.

Serve with steamed rice if desired and some of the juice. Remember to add extra ProPoints for the rice.




(click here for a printable version of this recipe)

American Style Lamb Ribs

Last night we had Nasi Goreng for dinner, so no new recipe to post on this blog as I have already blogged that dish before. However I will say, as usual, the Nasi Goreng was delicious, didn't fail to impress the tastebuds and more importantly easy and quick to make! And we all know that easy and quick are the best part of the recipe instructions when it comes to cooking especially in my case where last night my plans went haywire.

I do however want to share another recipe with you, if I may?

I cannot take credit for this recipe at all as this recipe belongs to Noel, who is fast becoming the "master rib cooker" in the house!! These ribs (this recipe) are what he made for his 40th birthday party back in April and went down a treat. As proof of their success they were devoured that quickly it was obvious he just didn't cook enough!

As I mentioned Noel has become the master chef in our house when it comes to cooking ribs. Infact I think he has somewhat challenged himself to make them better each time. In the beginning he was experimenting with pork ribs but is now also cooking lamb ribs or riblets as they are often called.

Noel boils the ribs prior to marinating them as this removes excess fat/oil from the cooking process and therefore removes some of the "grease" and the "richness" that puts some people off eating ribs. I have read many recipes, especially asian, that calls for the ribs to be boiled prior to using in a recipe and I think this actually also assists in tenderising them also.

I am not quite sure where Noel got this recipe from. I suppose, if asked, he could say that he found this recipe on the "back of his forehead"!! LOL!! Unconventionally Noel often makes a lot of his dishes from scratch which are more often hit rather than miss and to his credit the majority of the flavours that he does create are wonderful!! He never fails to amaze me or others who are lucky enough to experience his cooking.

Getting another recipe from Noel in my books is an honour for me - so thank you my darlin'.

American Style Lamb Ribs

recipe source - noel

Serves 4 as a main

or 8 as an entree

Points per serve: main: 9

or entree: 4.5

1 kilogram lamb ribs

1 tablespoon oil

1 onion, finely diced

1 tablespoon vinegar
1 tablespoon Worchestershire sauce

1/3 cup water

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

4 teaspoons black pepper

1 teaspoon chilli powder

1/3 cup tomato Ketchup

juice of 1/2 lemon

1 teapsoon mustard

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

Bring a large saucepan filled with water to boil and add the lamb ribs. Boil for approximately 10 - 15 minutes. Drain and leave to one side.

In a frying pan add oil and cook onions until soft. Add all remainder of ingredients, bring to a boil and simmer over a low heat for 20 minutes or until sauce has thickened.

Meanwhile preheat oven to 150 deg C.

Once sauce has thickened add ribs tossing to ensure that all the ribs are covered in the sauce. Place ribs in a baking dish (or foil trays) and cook in oven for 3 - 4 hours or until ribs are tender and easy to remove from the bone.
Serve immediately - enjoy!!

~ ~ o 0 O 0 o ~ ~

WW Note: To be honest and although I have put a WW points value against these ribs I have also labelled this recipe as a WW "Danger Beware". The points value I have allocated is definately only a rough guess due to the fat content of the lamb ribs prior to boiling and how much it is reduced after cooking is something I alone cannot work out. My only advice, especially after eating these myself, is that you do not have these as a regular meal on your diet plan. I say this not only because of the guesstimated points value I have allocated but because they are very morish and you could easily eat the whole lot without realising it! Hence the warning!