No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (555g) Recipe makes 3 servings
Calories 667
Calories from Fat 406		(60%)
Amount Per Serving		%DV
	Total Fat 45.2g	69%
	Saturated Fat 18.4g	92%
	Monounsaturated Fat 19.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 1840mg		76%
Potassium 1220mg		34%
Total Carbohydrate 37.6g		12%
	Dietary Fiber 4.2g	16%
	Sugars 27.9g
Protein 30.2g		60%
detailed view... how is this calculated?

BBQ'd Beef Ribs

Recipe #65055 | 1 day | 1 day prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Cindy Lynn
Jun 19, 2003

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).

SERVES 3 -6 (change servings and units)

Ingredients

1-3 lb beef rib (we prefer boneless)
4 cups canned tomatoes (fresh is fine if available in season)
1 fresh onion, chopped
1 tablespoon fresh french tarragon leaf (1 1/2 teaspoons dry leaves)
2 bay leaves
3 cloves fresh garlic (or more, if desired)
1 tablespoon fresh greek oregano leaves (1 1/2 teaspoon dry oregano leaves)
1/4 cup sweet soy sauce
1/4 cup brown sugar
1 teaspoon curry powder (more, if desired, but certainly not less)
1 teaspoon cayenne pepper, ground (if you like it really hot, add more!)
salt (to taste)

Directions

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: little giggly's mom

On Aug 17, 2009

This is the BEST! I don't usually like bbq sauce, and no homemade one has been much more impressive than any other, until now. I used beef ribs, but I think it would be great on chicken and pork, too. It makes bbq interesting and delicious. I did not have the right tomato on hand and had to use some tomato paste for some of the tomato and added water. I cooked for longer than stated and then used an immersion blender rather than strain the sauce. The smell alone made my mouth water. I may have gone heavy on the herbs and spices, but going according to taste is what cooking is all about! Thank you so much. I am going to save this recipe in as many places as possible, because if I lose it, I may have to cry.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #503111

On Nov 9, 2008

I loved this sauce. I was in a hurry and had not time to cook and strain the sauce. I just ground all of the ingredients in a blender, poured on top of the ribs, and covered tightly with foil. About 7 hours later (300 degree oven) I had WONDERFUL ribs! I used teriaki sauce because I didn't have any soy sauce, and red pepper flakes in place of the cayenne. It is a real winner! Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: TOOLBELT DIVA

On Jun 27, 2003

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.

17 people found this review helpful

Was this review helpful to you? YES | NO

From: foodtvfan

On Jul 21, 2003

Absolutely delicious. Easy to make with readily available ingredients. Well worth planning to marinate overnight. My personal number one choice for the contest!

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 20 reviews