Barbecued Beef Ribs(Los Angeles Times Cookbook)
Juicy, tender beef ribs glazed with a smoky, tangy barbecue sauce, perfect for outdoor gatherings or hearty family meals. The rich flavors of tomato, vinegar, and spices create a mouthwatering experience, appealing to barbecue lovers and meat enthusiasts alike.
Ingredients
Instructions
- Arrange beef ribs on a rack in a baking pan.
- Sauté chopped onion and minced garlic in oil until golden.
- Add prepared mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice (if using), and salt to the saucepan.
- Simmer the mixture for about 15 minutes.
- Strain the sauce.
- Brush the barbecue sauce generously over the beef ribs, covering them thoroughly.
- Bake at 375° to 400°F for 45 minutes, basting frequently with the sauce until the beef ribs are tender and well done.
- Store any remaining sauce, covered, in the refrigerator.
Tips & Substitutions
For a deeper flavor, marinate the beef ribs in the sauce overnight. You can substitute apple cider vinegar for white vinegar for a slightly sweeter taste. If you don't have barbecue spice, a mix of paprika, garlic powder, and black pepper works well. Be sure not to skip the basting step during baking to keep the ribs moist and flavorful.
Serving Suggestions
Serve the barbecued beef ribs with classic sides like coleslaw and cornbread for a satisfying meal. They pair beautifully with a refreshing salad or baked beans. For a fun twist, consider serving them alongside Pam'S Cheese Ball as an appetizer or at a potluck gathering.
Storage & Reheating
Store leftover beef ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F for about 20-30 minutes, basting with additional sauce to keep them juicy. You can also reheat them on the grill for a smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Beef Ribs(Los Angeles Times Cookbook) contains roughly 4857 calories, with 12g protein, 99g carbohydrates, and 511g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (119% of the Daily Value), and calcium (79% of the Daily Value). Note that it is relatively high in sodium, at 2478mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like short ribs or back ribs, but cooking times may vary. Make sure to adjust the cooking time based on the thickness of the meat to ensure tenderness.
How can I make this recipe spicier?
To increase the heat, add more hot pepper sauce or incorporate diced jalapeños into the sauce. You can also sprinkle some cayenne pepper into the mixture for an extra kick.
Is it necessary to strain the sauce?
Straining the sauce is recommended to achieve a smooth texture, which allows it to cling better to the ribs. However, you can skip this step if you prefer a chunkier sauce with more onion and garlic pieces.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).