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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (620g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 1726 | ||
| Calories from Fat 1204 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 133.9g | 205% | |
| Saturated Fat 55.0g | 275% | |
| Monounsaturated Fat 57.6g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 326mg | 108% | |
| Sodium 1485mg | 61% | |
| Potassium 1758mg | 50% | |
| Total Carbohydrate 55.4g | 18% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 48.0g | ||
| Protein 75.0g | 149% | |
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Delicious Roasted Beef Ribs
By: KITTENCAL
Jan 12, 2004
I have always preferred my beef ribs barbecued, until I tried this slow long roasting method, combined with a sweet and tang, these ribs are so good! prep time includes marinating time.
SERVES 4 -6
Ingredients
-
1 (14 ounce) bottle ketchup
- 1/2 cup maple syrup or 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 cayenne pepper (optional)
- 4 lbs meaty beef ribs
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.
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Featured Reviews for This Recipe
From: Cheeky Meeks
On Aug 22, 2009
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!
From: BahaMama
On May 3, 2009
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!
From: Derf
On Nov 9, 2004
We bought these beef ribs in the summer and never got the opportunity to bbq them, they went to the freezer,now I'm glad we didn't, Roasted in the oven was wonderful! Just delicious, the spices were just right and I marinated them for about 36 hours, they turned out soo tender, almost fall off the bone. We will definately do them this way again, thanks for sharintg a really good treat!!
From: Bergy
On Apr 7, 2004
Very tasty ribs - loved them. The only change I made I added 4 tbsp molasses and used 1/4 cup honey - this resulted in very dark lusious ribs. I liked the idea of turning them and basting it really gets the sauce into them. Beef ribs are very expensive here so it is wonderful to have a good recipe to fall back on. Thanks Kittencal
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