Succulent Beef Rib Recipe
A few weeks ago we hosted a party at my Toronto gym, Quantum CrossFit. It was our 8th anniversary, which was a great excuse to do it up right! We had DJ's, mood lighting, great people, and of course (the most important party ingredient!) delicious food.
Many of you asked for the recipe I used for the beef ribs. In truth, I didn't use a recipe. I love to cook and in the kitchen I tend to make things up as a go. But for anyone who wants to recreate the splendor of those beef ribs, here's what I did to the best of my memory.
STEP 1: The Succulent Beef Rib Sauce
I added these ingredients to a pot, brought it to a boil, and then let is simmer and reduce for around 15-20mins. Make sure to stir to avoid sticking.
- 1 cup ketchup
- 1-1.5 Tbl liquid smoke
- 1/4 cup brown sugar
- 1 cup minced onion
- 1 tsp garlic powder
- 1/4 cup mustard
- 1 cup water
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
STEP 2: The Beef
I used around 4lbs of boneless beef ribs, sometimes called finger meat. Any kind of beef rib (bone in or bone out) should work fine with this cooking method.
- Season the beef ribs with lots of pepper and a little salt.
- Put the ribs in an oven safe casserole/lasagna pan and evenly apply sauce to the ribs. This isn't enough to smother them, just to lightly coat them. Then add a little water so the ribs are sitting in 0.5-1cm of liquid. This will help keep the succulent beef ribs tender and avoid them sticking to your dish.
- Cover tightly with foil and cook for 1.5-2hrs at 350, until the beef ribs are fall-apart tender.
