Yummy Sticky Beef Ribs Recipes

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BBQ BEEF SHORT RIBS



BBQ beef short ribs image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Provided by Jamie Oliver

Categories     Mains     Beef     Dinner Party     Father's day     American     BBQ food

Time 8h15m

Yield 6

Number Of Ingredients 20

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions, in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot, with leaves
6 medium carrots
¼ of a white cabbage
300 g kale, green and purple, if possible
BBQ SAUCE
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

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.

Nutrition Facts : Calories 621 calories, Fat 41.6 g fat, SaturatedFat 15.9 g saturated fat, Protein 36.7 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 24.2 g sugar, Sodium 2.4 g salt, Fiber 1.4 g fibre

YUMMY STICKY BEEF RIBS



Yummy Sticky Beef Ribs image

These are tasty and a little sticky, but sticky is good when it comes to ribs.

Provided by Dmikmik

Categories     Everyday Cooking

Time 1h20m

Yield 6

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 large celery rib, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
3 jalapeno peppers, seeded
2 cups chicken stock
1 cup ketchup
¼ cup distilled white vinegar
¼ cup molasses
¼ cup dark brown sugar
¼ teaspoon dry mustard
salt to taste
3 pounds rack of beef back rib, at room temperature

Steps:

  • Heat olive oil in a large saucepan over medium heat until shimmering. Cook and stir celery, carrot, and onion in the hot oil until lightly browned, about 10 minutes. Add jalapeno peppers and cook until fragrant, about 2 minutes. Stir chicken stock, ketchup, vinegar, molasses, brown sugar, and mustard into the vegetable mixture; cook until reduced to about 3 cups, about 30 minutes.
  • Pour the sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season the sauce with salt.
  • Preheat grill for medium heat and lightly oil the grate.
  • Grill the ribs over moderate heat, turning regularly, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs with remaining sauce on the side.

Nutrition Facts : Calories 1005.4 calories, Carbohydrate 32.6 g, Cholesterol 167.2 mg, Fat 80.4 g, Fiber 1 g, Protein 37.3 g, SaturatedFat 32.3 g, Sodium 936.6 mg, Sugar 27.4 g

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