Slow Cooked Barbeque Beef Ribs Recipe
Tim and I were passing the butcher this week and they had some beautiful large, meaty beef ribs on sale. Tim and I love American food, despite the fact that their philosophy towards meat goes against everything I learnt in Meatless May.
- 4 beef ribs (I had the two smallest ones and was almost too full, so depending who and how many you’re serving, and what you’re serving it with, you may need more or less)
- 3/4 cup barbeque sauce (try to get an American one with a bit of smoke. We used Sweet Baby Ray’s.)
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1/4 teaspoon curry powder
- 1/2 teaspoon American mustard
- Half a clove of garlic, minced
- A few grindings of black pepper
- Two splashes of Worstershire sauce
- 1/2-1 teaspoon honey
The basic recipe is barbeque sauce, brown sugar, molasses and curry powder, but you will need to adjust the flavour depending on your barbeque sauce. You could add a bit of cayenne pepper if you like it hot. Your sauce should be sweet, smoky and tangy. Combine your ingredients in a bowl, stir well, then put it in a small saucepan and simmer it on low heat for about 5 minutes. The flavour changes once heated, and if you’ve added a raw spice like cayenne, you absolutely need to cook it out.
To cook the ribs, place them in a pot of water and simmer gently for 3 hours. Be careful not to boil them, and in the last half hour just keep checking them to make sure they’re tender but not falling off the bone (as they will be too hard to handle).
Once cooked, baste with your barbeque sauce then cook on a barbeque. You could also just use an indoor grill pan or even roast them in the oven. Baste during cooking and serve the remaining barbeque sauce on the side. You just want to give the ribs a nice crust, as obviously they’re already cooked – depending on your cooking method, they will take 3-10 minutes on each side.
We served with coleslaw, but you could also serve them with a jacket potato or any other sides you like.
The meat is also quite nice pulled, mixed with the remaining barbeque sauce, then served on toasted sourdough rolls.