Waynes Famous Beef Ribs Recipes

BBQ BEEF SHORT RIBS

Steps:

• Preheat the oven to 100ºC/212ºF/gas ¼.
• Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
• When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
• Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
• Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
• Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
• Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
• Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
• Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

OVEN BEEF BACK RIBS

Steps:

• Preheat your oven to 250 degrees F. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
• In a small jar or bowl, whisk together the apple cider vinegar and the hot sauce. Set aside.
• If you wish, remove the thin membrane from the bone side of the ribs. Here's how.
• Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
• Bake the ribs, uncovered, for 1 hour.
• Mix the apple cider vinegar marinade again, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with 1/3 of the marinade.
• Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with 1/3 of the marinade every hour (make sure you rinse the basting brush after each basting with hot soapy water).
• After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, reduce the oven to 200 degrees F, and keep them in the oven for one more hour. This will ensure extra tender beef with a crispy, caramelized exterior.
• Remove the ribs from the oven, cut into six portions and serve.

FALL OFF THE BONE BEEF RIBS

Steps:

• Preheat oven to 275° F.
• Remove excess fat from ribs. Peel the silver skin off the back of the ribs if you can - lift with a sharp knife and grab with a paper towel to remove.
• Cut ribs apart into individual pieces.
• Rub ribs all over with lemon juice.
• Coat ribs with dry rub. Place meat side down in a large baking pan, & cover tightly with foil, shiny side out.
• Bake in the oven for 3 1/2 hours.
• Remove from oven & pour off liquid.
• Brush bbq sauce over all sides of ribs.
• Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
• Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don't burn.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

SALT AND PEPPER BEEF RIBS

Steps:

• Combine all ingredients (except beef ribs) in a small mixing bowl. Whisk until thoroughly combined.
• Use a sharp-pointed knife and pierce the thin, papery membrane at the back of the ribs. Then use a dishcloth or paper towel for grip to completely rip it off the bone.
• Thickly cover the ribs with the rub mixture. Make sure not to leave bald spots. Then put it in the fridge to marinate for 4 to 12 hours.
• Take the ribs out of the fridge 30 minutes before baking it. Let rest at room temperature. Preheat the oven to 300° F while waiting.
• Place the baking pan in the middle rack and let the ribs bake for 1 ½ hour. Then baste it with the rib drippings. Put back in the oven for another 1 ½ hours or until internal temperature reaches 203° F.
• Rest for 30 minutes before serving and indulge!

BEEF RIBS AND SAUCE

Steps:

• Brown the ribs under the broiler for about 25-30 minutes (or cook on the grill).
• While the ribs are browning, combine all sauce ingredients in a saucepan; simmer for 15-20 minutes, or until the flavors are well blended, adjusting all seasonings to suit taste.
• Place the ribs into a medium size roasting pan, and cover with the sauce.
• Bake at 325*F. for about 2-1/2 hours, or until the ribs are cooked to desired tenderness.
• Baste with sauce occasionally.
• **NOTE** the sauce ingredients may be doubled if desired for 4 pounds of ribs.

WAYNE'S FAMOUS BEEF RIBS

Steps:

• Place ribs in a large pot of water and simmer covered for approx 3 hours or until tender.
• These ribs will be smoked on the grill, so you will need to soak approximately 1/2 cup of oak or wood chips in water now, until you are ready to grill.
• Mix sauce with brown sugar, molasses and curry powder. Remove ribs from pot and baste with sauce.
• Pre-heat barbecue grill to medium-low and add oak chips to coal, or under grill, and place ribs on grill.
• Grill approximately 15 minutes per side with lid down to smoke.
• Baste ribs periodically with more sauce while grilling.
• Enjoy the most succulent beef ribs you have ever had!