What's the secret to cooking perfectly tender, juicy bbq beef ribs? Well, I found out the hard way, it's not standing over a hot grill and it's not a secret barbecue sauce recipe.
Grilled ribs can be charred and chewy. And most tomato-vinegar sauces overpower the rich meat while doing little to improve the texture. The beef needs marinating to tenderize the strong fibers, and long, slow cooking to reach that juicy, fall off the bone image we conjure up every time our mouths water when someone says, "Want some ribs?"
I spent years of trying different techniques (boiling the ribs before grilling, marinating for varying numbers of hours/days in many different concoctions) before laying our hopeful ribs on the grill, only disappoint every time. Then I came upon this inside-long-and-low idea. The result? Perfection.
1/4 cup tamari or soy sauce
1/4 cup balsamic vinegar
1/4 cup ketchup
2 tablespoons A1 sauce
2 tablespoons molasses
1 tablespoon bourbon
4 onions, peeled and quartered
6 pounds beef ribs, separated
1. Make marinade by mixing first 6 ingredients in a large plastic bag. Add onions and ribs, seal bag and toss bag to make sure ribs are coated. (do this over the sink just in case bag comes unsealed.) Marinate 1 hour to overnight.
2. Preheat oven to 500 degrees. Spread ribs and onions in a large baking pan, pour marinade over the ribs. Roast 15 minutes, lower oven to 250 degrees and cover tightly with aluminum foil. Cook, 4-6 hours until the meat pulls easily away from the bone. Turn occasionally, basting with marinade.
Makes: 4-6 servings ~ Can make ahead
Active time: 15 minutes ~ Cooking time: 4-6 hours If you like this recipe for beef ribs,
try my almost-famous Fired Up London Broil!
The Torah tell us that Hashem created Eve with a rib from her husband, Adam. Ribs are close to man's heart and provide protection for this, and other vital organs. From here we learn that, as Jewish women, our greatest strength and challenge lies in protecting the precious, ever-beating heart of the Jewish People: our holy Jewish home.
And so, I call these "Adam's Ribs" in tribute to all the effort I spent trying to make ribs the "outside" way. Only to discover perfection where it has always been— inside.