Recipe by Kittencal@recipezazz
I have always preferred my beef ribs grilled that is until I tried this slow long roasting method --- prep time includes marinating time.
Top Review by Mean Bean
Another winner Kittencal! The only thing that I did differently was to drain the pan at every basting. We really liked the addition of cinnamon and allspice to the marinade.<br/><br/> @ Mz.Mike One would think that someone who knows what type of beef the rest of the world is eating, has such bright white teeth, and obviously impressive jaw muscles, would also know what method of cooking he prefers, rather than offering thinly veiled insults and a completely different recipe.
- 1 (14 ounce) bottle ketchup
- 1⁄2 cup maple syrup or 1⁄2 cup honey
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh minced garlic (to taste) (optional)
- 3 finely chopped green onions or 1⁄2 cup chives
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 1 dash hot pepper sauce (optional) or 1 dash cayenne pepper (optional)
- 4 lbs meaty beef ribs
Directions See How It's Made
- In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
- Place the ribs in a large bowl, and coat with the sauce.
- Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
- Preheat the oven to 325°F.
- Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
- Brush with sauce, and bake for 30 minutes.
- Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
- Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
- Note: the sauce may be doubled if desired.