i need a recipe for barbecue beef ribs!?

Answer 1

grill them!

Answer 2

If you wish you can pre steam the ribs in the oven for 30 minutes and cut down the BBQ time. Put the ribs on a cookie sheet add 1 cup of beef broth, seal with tin foil and put in a 325 oven. Thee BBQ time will now be about 30 minutes and I find the ribs are more tender. Adjust the seasoning to your liking. Serve with salads and baked on the BBQ potatoes


7 lbs beef back ribs
1 (15 ounce) can tomato sauce
1 (12 ounce) can lager beer
4 cloves garlic, minced
1 teaspoon sugar
2 tablespoons hot sauce (I use Peri Peri)
1/2 teaspoon dried basil
salt
pepper


Combine all the ingredients (except ribs) in a sauce pan, bring to a boil& simmer 10 minutes, cool a bit.
Place the slabs of ribs in a large plastic bag and pour in the sauce, turn to coat the ribs& seal the bag.
Marinate in the fridge for at least an hour.
Remove ribs from the marinade and reserve the marinade.
Place ribs over medium heat and grill for 50-60 minutes turning the ribs and basting with the marinade during the last 20 minutes of cooking.

Answer 3

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

Answer 4

Jim's "Don't Spare the Spareribs" Ribs

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

BBQ Sauce

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 lime, zest of
1 lime, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced

------------------------------...

Spice Rub

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt (I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1-2 teaspoon cayenne
3 pork spare rib racks (3 pounds or less each)
1 can lager beer (optional)

Directions - At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan. Simmer over medium low heat for 1/2 an hour. Chill overnight (keeps several months in the refrigerator). The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.

Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs. Allow to sit, refrigerated, overnight. The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub. Let sit at room temperature for 45 minutes.

Take BBQ sauce out of refrigerator and allow to come to room temperature. Heat oven to 200- 225 degrees Fahrenheit. After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
Bake 4 hours. If the ribs start to look dry, baste them with a little beer.

About halfway through cooking time, sprinkle ribs with the rest of the spice rub. About 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce. Once ribs are done, baste them with more sauce, if you like. Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer. Serve with plenty of extra sauce on the side, and plenty of napkins.

6-8 servings

4 hours 45 minutes 45 mins prep

Answer 5

in a large roaster place seasoned ribs inside cover. pour bottom of pan with water and slowly roast at 300 degrees for two hours turning halfway through. take ribs out of roaster and cover with bbq sauce place on very hot grill for 10-20 min turning frequently .continue to apply bbq sauce to your liking to achieve the outer crispy texture but still maintain the meat falling off the bone experience .

Answer 6

CURTIS' unique SOUTHERN kind BBQ SAUCE 3 super onions a million bell pepper a million stalk celery 5 cloves garlic a million c. Wesson oil 3 (12 oz..) cans tomato paste 3 (15 oz..) cans tomato sauce a million c. brown mustard a million c. molasses a million (15 oz..) A a million steak sauce a million (15 oz..) bottle Worcestershire sauce 2 tbsp. dry mustard 2 c. white vinegar 3 c. pineapple juice 2 tbsp. celery salt 3 tbsp. salt 5 tbsp flour 4 tbsp. sugar a million tsp. cayenne pepper a million tsp. clean floor black pepper a million tsp. chili powder a million/2 tsp. Tabasco sauce Juice of 5 lemons or limes 6 bay leaves mixture first 5 (5) products and simmer in a 2 gallon cook dinner pot for quarter-hour. upload all different aspects so as given and cook dinner at very low temperature for 3 a million/2 to 4 hours. Makes approximately six (6) quarts of sauce