How to Make Barbecued Beef Ribs

Beef ribs aren't cooked the way ordinary barbecued ribs are cooked. Since they're fairly large and very tough, it's best to braise them a day or two ahead and reheat them later on the grill. One or two ribs will feed one person.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 (12- to 16-oz.) bottle barbecue sauce of your choice
• 1 (12-oz.) bottle beer
• 6 to 8 beef ribs
• salt and pepper
• vegetable oil
• water as needed
• Groceries
• Roasting Pans
• Grill Utensils
• Barbecue Grills
• Skillets

1. Pour the barbecue sauce and beer into a large roasting pan that can fit all the ribs in one layer. Bring this mixture (don't add the ribs yet) to a simmer, then shut off the heat.

2. Heat the oven to 250 degrees F.

3. Season the ribs on both sides with salt and pepper.

4. Pour a thin layer of vegetable oil in a skillet and place it over high heat.

5. When the pan is hot, brown the ribs one at a time on both sides. As each one is finished, place it in the roasting pan.

6. When all the ribs have been browned and are in the pan in a single layer, add enough water so they're barely covered.

7. Cover the pan well and bake for 3 to 6 hours. Check the ribs occasionally and taste a piece from time to time. The longer and slower they cook, the more tender they'll be, but if they cook too long the meat will fall off the bone and not hold its shape. They're perfectly done when the meat offers just a shade of resistance when pulled away from the bone.

8. Remove the ribs from the pan when done and let them cool on a rack or a clean plate. Let the sauce cool, too. When both have reached room temperature, return the ribs to the sauce and store both in the refrigerator until ready to finish. Skim off and discard the excess fat that rises to the surface.

9. Note that the ribs can remain this way, cooked and cooled and in their cooking sauce, for up to three days (in the refrigerator).

10. When ready to grill, heat the grill to medium-low and place the ribs on one at a time. Since they're already fully cooked, they only need to be reheated.

11. Baste with the cooking liquid or the barbecue sauce of your choice until heated through.

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[abigail]

on 5/15/2007 Yum! I'm totally going to try this out this weekend! Any tips on picking them out at the meat counter, or is it fail-safe? Also, I've seen a lot of bbq 'rubs' popping up on the market lately, I wonder how well they work...any experience?

[colo]

on 5/10/2007 wow - its breakfast and i'm hungry already. What a great tip - i bet you could grill 'em after they've been in the oven to give them a little smoky flavor.