Easy BBQ Ribs
Nothing compares to the tender, spicy taste of BBQ beef ribs. Beef ribs are easy to make if you know how. The trick is to cook the ribs long enough that the meat is falling off the bones. This recipe will take two and a half hours to cook. The temperature to cook the ribs on is 350 degrees F.
I cook my ribs in a blue enamel ware oval covered pan. If you don’t have one of these pans, you can use any pan and cover it with aluminum foil.
The first step is to assemble your ingredients. If you have a large rack of ribs, you will want to cut them down so they will fit in a frying pan or an electric skillet. Try to leave three bones per section of meat.
3/4 cup flour
1 tablespoon chicken fat or bouillon
2 tablespoons safflower oil or olive oil
2 tablespoons dried rosemary or 3 1/2 tablespoons finely chopped fresh rosemary
1 tablespoon dried savory
1 1/2 cups red wine
2 cups beef broth
1 teaspoon soy sauce
1 Tablespoon A-1
To taste: garlic powder, McCormick’s Montreal Steak Spicy Grill Seasoning, salt and fresh ground pepper
Begin by putting the rosemary, chicken fat or bouillon and oil into a frying pan.
Cook over medium heat until the mixture begins to gently bubble.
Flour the beef ribs so all the sides are covered. Then put the ribs, one section at a time into the frying pan.
Brown the ribs.
As the ribs brown, set them into the pan that they will be baking in. Once all the ribs are in the pan, add the additional spices to taste as well as the soy sauce and A-1 sauce.
Pour the beef broth and wine in the bottom of the pan. Then add enough water so the liquid is covering the sides of the ribs. See the photo above to get a better idea of how much water to add.
Cover the pan and place it in a 350 degree F oven. Set the timer for one hour. When the timer goes off, check the ribs to make sure there is still plenty of water in the pan. If there is not enough water in the pan at that point, add more being careful not to get it on the top of the ribs.
Put the pan, covered back into the oven for another hour. When that hour is up, check the ribs. The meat should be tender enough that it will easily fall away from the bone using a fork.
Once the beef ribs have cooked for two hours, remove the pan from the oven, remove the lid, check the water level one last time. If it is low, add more water.
Before putting the ribs back into the oven for the final half hour of cooking, cover the top of the ribs in BBQ sauce. How much you use will depend on what your family likes. I like to put it on thick. Remember the heat will cause it to run and thin.
Cover the pan again and put it back in the oven. Set your timer for thirty minutes. When the timer goes off, the beef ribs are done.
Filed under Elegant Cooking Main Meals, Meat Recipes by on Dec 10th, 2009. Comment. 
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Comments on Easy BBQ Ribs
wow – do these look good! I love ribs and this just makes me hungry for them
They were fantastic! These were the best I ever made in over 20 years of making ribs!
I sprinkled the spices on until I could easily see them. I also used the flour mixture for the Spiced Fried Chicken recipe – http://experimentalhomesteader.com/ec/2009/10/27/spiced-fried-chicken/
I love spicy food!
These look good and I have some we didn’t get grilled this summer. Is this what you made yesterday?
@Shirley Reeves: Yes, I did cook them yesterday. They were delicious! You should try this recipe and do use the flour mixture for the Spiced Fried Chicken recipe – http://experimentalhomesteader.com/ec/2009/10/27/spiced-fried-chicken/
I think the use of the flour and using a few more spices than normal really made a difference in the taste.
I might add if you are using dried rosemary and you don’t want to use it whole, you can grind it using an herb grinder or a mortle and pestle. Sometimes I grind the herbs and sometimes I use them whole.
Next trip to the butchers I’m getting ribs, these look great! Once I get a wire ran for a new stove, I’m really getting back into cooking. Working with my electric skillets, microwave, slow cooker, countertop oven and countertop burners at the moment, it works but doesn’t always give me the results I want.
I’m telling you Sheri, you are inspiring me. We are renting at the moment, but are on 10 acres and I want to do a garden. Hubby says he doesn’t want to put that work in here, he would rather wait til we move. I’m thinking of trying container gardening, have you done any of that?
Thank you so much Kathy! It is nice to know my words inspire others! I love hearing that!
I can’t tell you how many times I have had to cook on hot plates, in electric skillets, or even use the wood stove or a BBQ grill because something happened to my stove! LOL! The one I am cooking with now came from someone on Freecycle! I was so thrilled to get it too. It has an oven and a half, side by side so my windows are not blocked.
My dream oven would have two side by side ovens and six burners so I could use two canning pots plus the steamer/juicer all at once. I could really get some canning done then!
Yes, I have done some container gardening. It will work. I even grew corn in a large oval planter one year! I found it on Seed Savers Exchange. There are so many types of vegetables, fruits and herbs you can grow in containers. The real advantage is you have full control of the soil. If you have any container gardening questions, just let me know. I grow all my tropical plants in containers too – cinnamon, nutmeg, clove, chocolate, citrus, pepper, vanilla, bananas, gingers – you name it!
I’m going to take you up on that offer, my hubby says we have a small trailer that we can build some flats in for the plants, so when we move it can go with us. Guess my next step is to do some research about what to plant when and jump into this! I’m excited.
I love Freecycle, use it all the time here. We have a propane stove in this house that I don’t trust, the furnace too, so I won’t buy propane. Hopefully if we aren’t moving anytime soon I can get the kids to buy me the wiring and breaker for an electric stove for Christmas. I want to try canning. We have a produce stand close that I could utilize until I can get my garden going.
That is so awesome Kathy! Where are you located?
I know someone who grew their garden in the back end of their pick-up truck – no kidding, so I am sure a trailer would work. Just remember that water rots wood so keep an eye on that. Your containers will need to be large enough to allow your plants roots to grow.
A tomato can easily be grown in a five gallon bucket. Renee’s Garden has a windowsill basil that you can grow from seed. I have grown lettuce in window boxes and you can grow lettuce almost year round.
I grew cucumbers in a pot this summer and still have peppers in a pot in the greenhouse. I would guess the pots were around 2 gallons in size. I used clay pots. I have a gardening blog too at http://www.exoticgardening.com/blog/
If you have any canning questions or just want to get some ideas, be sure to check out the food preservation corner at http://experimentalhomesteader.com/fp/
I don’t have a lot up there yet because I want to get some good pictures of the whole canning process, but come spring and summer I am sure that area will get some heavy posting.
You might even enjoy my new book “The Complete Idiot’s Guide To Year-Round Gardening.” It is available for pre-order on Amazon. It comes out in February. There is lots of information on growing vegetables all year with or without a greenhouse and information on root cellaring too.
I’ve been exploring the site and now have it bookmarked. Once I get mine up and running I’ll link to it for anyone that is interested! I’m learning alot and will be here quite a bit!
Have a great evening
Awesome! Thanks so much Kathy! Do check in often and feel free to post whenever you have a question! Thank you for passing the word on to others!
You have a wonderful evening too! Have a safe and happy holiday season!
Wow that looks scrumptious! Gonna have to try it for sure! Thanks so much for sharing!
Cool! Do come back when you try the recipe out and let us know what your family thought!
I love me some bbq!
I have been reading out a few of your posts and i must say pretty clever stuff. I will definitely bookmark your website.