Happy 4th Everyone!
One of the biggest holidays our family celebrates is Independence Day. Other than another day off work and spending more time with the family, this day is another excuse I give my carnivorous husband his heart’s desire, meat.
Kidding aside, my husband would eat anything I put on the table. But what would encourage him more to help me around the kitchen is meat.
Our recipe for today is BBQ Beef Ribs. We have tried a couple of times to fix beef ribs but this by far is our favorite. We have had chewy ribs before but this just falls off the bone. This recipe is so simple and easy. You don’t even have to look after it until you put it on the grill which takes about 10 minutes.
The trick to this recipe is to slow cook the ribs at 275 degrees for 3 hours. If you don’t have a slow cooker, roasting in the oven is another alternative. Another secret is flavoring the liquid in the slow cooker. This will enhance the flavor of the meat.
There are two types of beef ribs, the SHORT RIBS and the BACK RIBS. The short ribs (which I used in an earlier for Beef Galbi) is meatier and has more flavor. The BACK RIBS which comes from the rib roast, a very desirable and expensive cut
I rack of Beef Back Ribs (around 8 ribs)
Sweet Baby Ray’s Barbecue Sauce (or your favorite BBQ sauce)
1 large onion sliced
4 cloves of garlic pounded (or 2 tsps garlic powder)
4 bay leaves
1 tsp peppercorns
1 liter beef broth
water (to add to broth – just enough to cover bones)
Remove the membrane from the ribs. This allows the flavors to be absorbed by the meat.
Put the ribs in the slow cooker.
Add all ingredients to the pan.
Turn on your slow cooker to 275 degrees and let the ribs cook at this temperature for 5 hours or until meat starts to shrink.
Make sure that the liquid is just simmering not boiling.
Flip the ribs every hour and baste with bbq sauce. Notice that the meat begins to shrink on the bone.
Remove the ribs from the braising liquid.
Finish the ribs on the grill. Baste it with your favorite BBQ sauce.
When the sauce has thickened, flip the ribs and baste the other side.
Serve with your favorite side dish (usually corn on the cob, baked or mashed potatoes)