Best 10 Bbq Braised Beef Ribs Recipes

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Succulent, fall-off-the-bone BBQ braised beef ribs can be a centerpiece of your next cookout or a cozy family dinner on a chilly evening. Braising, a method that involves cooking meat in liquid at low temperatures for a prolonged period, allows the flavors of the ribs to meld and create a tender, flavorful result. This article presents a selection of tantalizing recipes that will guide you through the steps of creating mouthwatering BBQ braised beef ribs that will delight your taste buds and leave you craving for more.

Here are our top 10 tried and tested recipes!

BBQ BEEF RIBS



BBQ Beef Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 15

2 slabs BBQ beef ribs
2 tablespoons kosher salt
1 1/2 tablespoons light brown sugar
1 tablespoon paprika
1 tablespoon ancho chile powder
1 tablespoon ground cumin
2 teaspoons freshly ground black pepper
1/2 cup pure maple syrup
1/4 cup apple juice
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
1 teaspoon ancho chile powder
Pinch of cayenne
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F.
  • Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat.
  • For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight.
  • For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion.
  • Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

BARBEQUE STYLE BRAISED SHORT RIBS



Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  • Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  • Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

SWEET AND STICKY BBQ BEEF RIBS



Sweet and Sticky BBQ Beef Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 3h35m

Yield 10 servings

Number Of Ingredients 11

10 beef short ribs (about 5 inches by 2 1/2 inches)
Kosher salt and freshly ground black pepper
3 1/4 cups Nancy's Quick Fix BBQ Sauce, recipe follows
2 cups beef broth
12 cloves garlic, smashed
1 onion, sliced into 1/2-inch rounds
1 bottle stout beer
3 cups chunky medium salsa, such as Pace
1/4 cup packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons sweet paprika

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
  • Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
  • Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
  • Prepare a grill for medium heat.
  • Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
  • Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.

BBQ BRAISED BEEF RIBS



BBQ BRAISED BEEF RIBS image

Categories     Beef     Braise

Yield serves 4

Number Of Ingredients 12

4 - large beef side ribs
1 - medium onion - chopped
2 bottles - any dark beer
3 cloves garlic - crushed
Sauce:
2 tsp - minced ginger
2 tsp - minced garlic
2 tsp - soy sauce
1/4 cup - brown sugar
2 Tbsp - white sugar
sea salt and ground pepper
leftover liquid from roast pan

Steps:

  • preheat oven to 450* Place chopped onion and crushed garlic in bottom of shallow roast pan. Place beef ribs on top, and then pour beer over everything. Place in oven, uncovered for 15 minutes. Lower heat to 275* and cover pan. Let roast for approx. 1 1/2 hours or until tender. Remove from oven and drain about 1 cup of the liquid into a cup. Set ribs aside. Sauce: In small pot, combine all sauce ingredients, and pour in the 1 cup of pan liquid Stir constantly over med-low heat until thickened. When you are ready to eat, Preheat your BBQ, and set the ribs on the hot grill. Slather with the sauce, and cook on each side for about 1 - 2 minutes. Serve immediately, with brown mushroom rice

BEER-BRAISED SHORT RIBS



Beer-braised short ribs image

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 6h15m

Number Of Ingredients 17

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions , thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips , tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

Steps:

  • First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
  • The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
  • Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
  • To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium

BRAISED RIBS



Braised Ribs image

These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 12

3 pounds beef short ribs
1-1/2 teaspoons butter
1-1/2 teaspoons canola oil
1 large onion, thinly sliced
1 cup water
1-1/4 teaspoons salt
1 teaspoon sugar
1/4 teaspoon coarsely ground pepper
2 bay leaves
1 teaspoon whole allspice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts :

BRAISED BARBECUE BEEF BACK RIBS



Braised Barbecue Beef Back Ribs image

Categories     Sauce     Beef     Side     Marinate

Yield serves 6

Number Of Ingredients 12

2 slabs beef back ribs
Dry Rib
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons paprika
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Soy Marinade (page 237)
Braising Liquid
1 cup beef broth
2 tablespoons Worcestershire sauce

Steps:

  • Remove the membrane from the back of the ribs. In a small bowl, add the dry rub ingredients, mix well, and set aside. Put the soy marinade in a resealable plastic bag or a shallow dish. Marinate the beef back ribs for 45 minutes in the soy marinade.
  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Remove the ribs from the marinade, pat dry, and apply an even coat of the dry rub to all sides. Place the beef ribs on the cooker (bone side down) away from the coals, close the lid, and cook with indirect heat (approximately 250°F) for 2 hours.
  • Remove the ribs from the grill and place them in the center of a doubled sheet of aluminum foil, meat side facing down. In a small bowl, combine the beef broth and Worcestershire to make the braising liquid. Pour the braising liquid over the ribs and wrap tightly in the foil to trap the juices inside. Return the foil pack to the grill, close the lid, and cook for 2 hours and 15 minutes, or until tender.
  • Let the beef rest in the foil for 15 minutes before serving.
  • Cooking Method
  • Indirect heat
  • Suggested Wood
  • Hickory, Oak, Mesquite

BARBECUED BEEF RIBS



Barbecued Beef Ribs image

These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 11

1 large sweet onion, halved and sliced
1/2 cup water
2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of choice
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Steps:

  • Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS



Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Steps:

  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.

BBQ BRAISED SHORT RIBS



BBQ Braised Short Ribs image

Enjoy BBQ Braised Beef Short Ribs-no grill required! Brown these beef short ribs in a skillet and then bake until they're falling-off-the-bone tender.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1-1/2 lb. beef short ribs
1/4 cup flour
1 Tbsp. oil
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup fat-free reduced-sodium beef broth
1/2 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat oven to 350ºF.
  • Toss ribs with flour until evenly coated. Heat oil in large skillet on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until evenly browned. Transfer to 13x9-inch baking dish.
  • Heat dressing in same skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in broth and barbecue sauce; bring to boil. Pour over ribs; cover.
  • Bake 1-1/2 to 2 hours or until ribs are tender and meat can easily be pulled away from bones.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 16 g, Protein 16 g

Tips:

  • Choose the right ribs: Look for ribs that are meaty and have good marbling. Avoid ribs that are too fatty or have a lot of bone.
  • Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat. Cut the ribs into individual pieces, if desired.
  • Use a good quality BBQ sauce: Choose a sauce that is thick and flavorful. You can use a store-bought sauce or make your own.
  • Cook the ribs slowly and low: This will help to tenderize the meat and allow the flavors to develop.
  • Baste the ribs frequently: This will help to keep them moist and prevent them from drying out.
  • Let the ribs rest before serving: This will allow the juices to redistribute throughout the meat.

Conclusion:

BBQ braised beef ribs are a delicious and hearty dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfect every time. So fire up your grill and get cooking!

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