Beef Ribs In A Bag
Tender beef ribs cooked in a bag with barbecue sauce and wine for a flavorful, juicy meal perfect for family dinners or weekend gatherings.
Ingredients
Instructions
- Sprinkle the beef back ribs with unseasoned tenderizer and place them in the flour-dusted Reynolds oven cooking bag.
- Mix the barbecue sauce and red wine together in a bowl.
- Pour the barbecue sauce and wine mixture over the ribs inside the bag.
- Tie the top of the bag securely.
- Vent the bag to allow steam to escape.
- Bake in an oven preheated to 350°F (175°C) for 2 hours.
Tips & Substitutions
To enhance the flavor of the beef ribs, consider marinating them in the barbecue sauce and red wine mixture for a few hours or overnight before cooking. If you don't have unseasoned tenderizer, you can use a meat mallet to tenderize the ribs. For a smoky flavor, you might add a dash of liquid smoke to the sauce. This dish pairs beautifully with American recipes like Potato Cheese Pie.
Serving Suggestions
Serve the beef ribs with classic sides like coleslaw, cornbread, or baked beans for a hearty meal. A fresh green salad or grilled vegetables can add a nice contrast. These ribs also pair well with Mr. B'S Chili for a comforting dinner. Don't forget to have extra barbecue sauce on the side for dipping!
Storage & Reheating
Leftover beef ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a baking dish and cover with foil, then warm in a 350°F (175°C) oven until heated through, about 20-25 minutes. For best results, add a splash of barbecue sauce to keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Ribs In A Bag contains roughly 263 calories, with 19g protein, 18g carbohydrates, and 8g fat. It is an excellent source of protein (37% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 604mg per serving (26% 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 type of meat for this recipe?
Yes, you can substitute beef back ribs with pork ribs or even chicken thighs. Adjust cooking times accordingly, as chicken will cook faster than beef or pork. Ensure that any substitution is properly seasoned and cooked to the appropriate internal temperature.
How do I know when the ribs are done cooking?
The ribs are done when they are tender and the meat pulls away easily from the bone. If using a meat thermometer, beef should reach an internal temperature of at least 145°F (63°C). However, for tender ribs, cooking to about 190°F (88°C) is ideal.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, place the seasoned ribs in the slow cooker, pour the barbecue sauce and wine mixture over them, and cook on low for 6-8 hours or on high for 4-5 hours. This method will yield exceptionally tender ribs.
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).