Total Time
50hrs
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.

Ingredients Nutrition

Directions

  1. 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).
  2. Place the ribs in a large bowl, and coat with the sauce.
  3. Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.
  4. Preheat the oven to 325°F.
  5. Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
  6. Brush with sauce, and bake for 30 minutes.
  7. Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
  8. 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.
  9. Note: the sauce may be doubled if desired.
Most Helpful

5 5

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!

5 5

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 5

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.

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