Beef Rib with Barbecue

Beef Rib with Barbecue
Beef Rib with Barbecue

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 2/3

    cup diced onions

  • 1/4

    cup dry red wine

  • 1

    bay leaf

  • 1

    sprig of fresh thyme, or 1 teaspoon dried thyme

  • 1

    cup ketchup

  • 1/4

    cup (lightly packed) brown sugar

  • 1

    tablespoon Worcestershire sauce

  • 1

    tablespoon orange juice

  • 1

    teaspoon garlic powder or 2 teaspoons minced garlic

  • 1

    teaspoon cayenne pepper, or to taste

  • 5-6

    pounds beef ribs cut from the standing rib roast, left in racks

Directions

SLOW-ROASTED BEEF RIBS WITH BARBECUE SAUCE Oven-roasting is an alternative to grilling, though you won't get the smoky char that a medium-hot fire adds to meat The barbecue sauce also is good with pork ribs or chicken. To prepare the sauce: Heat the oil in a small saucepan. Add the onions and saute over medium heat until translucent, about 5 minutes. Remove the onions and set aside; discard any oil left in the pan. Combine the wine, bay leaf and thyme in the pan, bring to a simmer and cook until the wine is reduced by half. Strain out the herbs. Add the onions and remaining ingredients — ketchup, brown sugar, Worcestershire sauce, orange juice, garlic powder and cayenne pepper—to the reduced wine. Cover and simmer over low heat for 30 minutes, stirring occasionally so the sauce does not boil or burn. The sauce may be prepared in advance and stored in an airtight container in the refrigerator. Yields approximately 21/2 cups sauce. For the ribs: Preheat the oven to 250 degrees. Place the beef ribs on a baking sheet, meat side up, and baste lightly with sauce. Place in the oven to roast for 45 minutes. Baste the ribs a second time; return to the oven and cook for 45 minutes more. Baste the ribs at least twice more during the remainder of the cooking time until the ribs are tender and medium to medium-rare, about 11/2 to 2 hours more. Optionally, hit the ribs with a quick broil at the end of cooking to simulate the caramelization that grilling provides. Cut into individual ribs to serve. Bring the remaining sauce to a simmer again and serve on the side, or refrigerate and reserve for another use. Serves 4 to 6. Ribs per serving: 845 calories, 105 g protein, 0 g carbohydrate, 44 g fat (20 g saturated), 358 mg cholesterol, 240 mg sodium, 0 g fiber. Sauce per tablespoon: 20 calories, 0 g protein, 3 g carbohydrate, 0 g fat, 0 g cholesterol, 73 mg sodium, 0 g fiber.

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