Slow cooked beef ribs in BBQ sauce
Beef ribs slow braised in a silky, shiny homemade barbecue sauce until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. Also known as beef short ribs, this is one of the best cuts for slow cooking, far superior to beef chuck because there's more marbling. Beef chuck always has some dry patches!
Ingredients :
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 garlic cloves , minced
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup , or Aussie tomato sauce
- 1/2 cup brown sugar , loosely packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper
- 1 tbsp Worcestershire sauce
- 2 cups water
Directions :
- Preheat oven to 160°C/320°F (both fan & standard).
- Rub – Mix Rub in a small bowl large, enough to fit one rib. Press beef ribs into the rub, coating all sides. Shake off excess.
- BBQ Sauce – Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.
- Coat – Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).
- Bake 3.5 hours – Cover tightly with foil or lid, bake 3 1/2 hours. Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.
- Bake 30 min – Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender – pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)
- Serve – Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs! (See below for serving suggestions)
