Bbq (Barbecue) Baked Beef Ribs
Beef short ribs baked with garlic, onions and carrots in a barbecue sauce. Tender, tasty and succulent.
Yield
16 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
beef, short ribs
meaty |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 6 | each |
garlic cloves
coarsely chopped |
|
| 4 | medium |
carrots
sliced diagonally into chunks |
|
| 3 | medium |
onions
chopped or sliced |
|
| 1 ½ | cups |
barbecue sauce
|
|
| 12 | ounces |
tomato sauce
|
|
| 10 ½ | ounces |
beef stock
low sodium if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
beef, short ribs
meaty |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 6 | each |
garlic cloves
coarsely chopped |
|
| 4 | medium |
carrots
sliced diagonally into chunks |
|
| 3 | medium |
onions
chopped or sliced |
|
| 355 | ml |
barbecue sauce
|
|
| 346.8 | ml/g |
tomato sauce
|
|
| 303.5 | ml/g |
beef stock
low sodium if possible |
|
Directions
Preheat oven to 425 degrees F. Season the ribs with salt and pepper on all sides; place in single layer in a large roasting pan, on a rack if possible.
Roast ribs for one hour, until well browned and some of the fat has been rendered, turning once.
Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan.
To drippings, stir in garlic, carrots and onion.
Return the roasting pan with the vegetables to the oven and roast 15 to 20 minutes until beginning to brown on the edges.
Reduce oven temperature to 325℉ (160℃). To the vegetables in the roasting pan, stir in the barbecue sauce, tomato sauce, broth and ½ cup water.
Return ribs to pan, spooning some sauce over them.
Tightly cover with foil.
Bake ribs 1 ¾ hours, or until very tender, turning once after about ½ way through the baking time.
Skim fat off surface.
Serve over noodles, rice or with roasted potatoes.
