Prep 2 hrs
Cook 48 hrs
I have always preferred my beef ribs grilled that is until I tried this slow long roasting method --- prep time includes marinating time.
- 396.89 g bottle ketchup
- 118.29 ml maple syrup or 118.29 ml honey
- 44.37 ml balsamic vinegar
- 29.58 ml Worcestershire sauce
- 14.79 ml Dijon mustard
- 14.79 ml fresh minced garlic (to taste) (optional)
- 3 finely chopped green onions or 118.29 ml chives
- 2.46 ml cinnamon
- 2.46 ml allspice
- 1.23 ml fresh ground black pepper (or to taste)
- 0.25 ml hot pepper sauce (optional) or 0.25 ml cayenne pepper (optional)
- 1814.36 g meaty beef ribs
- 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.
The sauce was great!! I wish I had marinated the ribs longer but they were delicious. I can't wait to try it on chicken. Thanks AGAIN Kittencal. You can do no wrong in my cookbook!
I registered here only to rate this recipe. I tried this, and totally wasted some beautiful beef ribs. I marinated for the minimum amount of 2 hours, and the sauce totally dominated the flavor of the beef from a great part of the cow that gave it's life for my dinner. Honor it with more than a ketchup-based sauce.
I did give it one star for the slow roasting instructions. I will see what I can work up, and post it here. I am thinking a light, dry-rub to start, then basting in olive oil when I flip just to keep them from drying out.
Full disclosure: 1) I live in Brazil where people have healthy, white teeth, and don't mind a little chewing for good flavor and 2) the beef is grass fed, and way better than that grain, rapidly-fattened up meat you know.
Actually, I didn't use the marinade, I used a rub. But I did use the roasting technique and it turned out delicious. I have been looking for a way to get good ribs in the oven since my apartment complex won't let me grill on my balcony!