BBQ'd Beef Ribs

READY IN: 26hrs
Recipe by Cindy Lynn

Sometimes I just luck out and come up with a winner in my house the very first time...this was one of those times and my family has decided this should become my new BBQ sauce/marinade of choice! Thank goodness I wrote down the ingredients as I went!!! Prep time includes marinating for up to 24 hours. This freezes well and will do up to three pounds of beef ribs, so feel free to make plenty up for those cookouts this summer. It should also keep for 2 or 3 days refrigerated (remember there are no additives or preservatives).


OH YES! OH YES! OH YES! THIS IS A KEEPER. I WANNA TELL YA', YOUR FAMILY IS RIGHT...MAKE THIS ONE YOUR BBQ SAUCE/MARINADE OF CHOICE. I have added this one to my faves, and filed it under "My Faves" (what else?) Two, 28 oz cans of GROUND PLUM TOMATOES measures 6 cups in volume. So I used two full tins of ground plum tomatoes, your seasonings, increased the ingredient quantities and onion by one-half because of the addition of two cups' tomato. (In this case, more is better - YUM). At the end of July, I am hosting an "in-law" Bar-B-Que and your recipe will be the BBQ Sauce/Marinade of choice for the 15 lb. beef tenderloin. At the end of August my niece is being married and I have been asked to cook the wedding BBQ. Your recipe will once again be the BBQ Sauce/Marinade of choice for the hip of beef. On September 20, there will be a birthday BBQ for 50 people at a friend's home; I have been asked to cook, and yes, your BBQ Sauce/Marinade will flavour 25 lbs chicken wings. On the Minus Side: It got used up too quickly. On the Plus Side: Seasonings are so easily adjusted to taste, and quantity. The melding of flavours is perfect. It is a recipe of simple preparation, and freezing for future use is exactly what I require. You get ten out of ten for sharing your talent, and happily 5-stars for the review.

Ingredients Nutrition


  1. Run tomatoes through blender or food processor until smooth.
  2. Combine tomatoes and all ingredients except the beef ribs in 2 quart non-reactive pot such as stainless steel.
  3. NOTE: It is best to use an aluminum or copper clad pan for even heat distribution and to avoid hot spots, which will lead to sticking and possibly scorching.
  4. Bring tomato mixture to a boil, reduce heat and simmer until thickened, approximately 1 1/2 hours.
  5. Pour contents through sieve to strain out seeds and chunks (I stirred gently with a spoon to press more pulp through sieve a little more quickly).
  6. Allow to cool to room temperature.
  7. Place beef ribs in marinade and marinate for at least four hours, but over-night is better.
  8. If you are limited on time and have an injector, you can inject the beef ribs (if using boneless) rather than marinating.
  9. Place on pre-heated gas grill, or prepared charcoal grill and cook until desired doneness, basting frequently with marinade.

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