Preheat oven to 350F. Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes.Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more.Set aside to cool. Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24. Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.
1 Place the ribs in a large pot, and fill with enough water to cover. 2  Bring to a boil, and cook until the meat is no longer pink, about 20 minutes. 3  Meanwhile, preheat the oven to 425 degrees F (220 degrees C). 4  In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.  If cooking several racks of ribs, use a rib rack and place the meat side of the ribs facing the fire. Add the smoking chips and cover the grill. On average, beef ribs will need about 3 to 5 hours of cooking time, depending on the thickness of the meat and other factors such as weather conditions.  Directions. 1  In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors). 2  Place the ribs in a large bowl, and coat with the sauce. 3  Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often. 1 Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down. 2  Brush with sauce, and bake for 30 minutes. 3  Remove from oven, and turn the ribs over, brush with additional sauce, bake for anothe 1 Preheat the oven to 325°F. 2  Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down. 3  Brush with sauce, and bake for 30 minutes. 4  Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes. 1 Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down. 2  Brush with sauce, and bake for 30 minutes. 3 1 Place the ribs in a large bowl, and coat with the sauce. 2  Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often. 3  Preheat the oven to 325°F. 4  Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down. 5  Brush with sauce, and bake for 30 minutes. 1 Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down. 2  Brush with sauce, and bake for 30 minutes. 3  Remove from oven, and turn the ribs over, brush with additional sauce, bake for anothe Whisk all ingredients together until well combined. In a large baking dish, pour marinade over ribs and refrigerate, basting occasionally, for a minimum of 2 hours, but preferably overnight. Preheat oven to 300°. Cover baking dish with aluminum foil and cook ribs for 2 hours. Increase the oven temperature to 350°. Serve ribs with remaining barbecue sauce on the side. For the barbecue sauce. In a small saucepan, melt butter over medium heat. Add remaining ingredients, whisking to combine. Bring to a boil, then reduce heat to a simmer. Allow to cook until thick, approximately 10 minutes marinated ribs on grill Photo Credit AVNphotolab/iStock/Getty Images. Marinating beef back ribs imparts flavor and moisture into the meat. This helps keep meat tender and provides subtle hints of flavor when consuming. Some barbecue enthusiasts will say the only way to cook ribs is on the grill. You can marinate and cook ribs in an oven or in a slow cookers as well. The process of low and slow is a common thread in all. Low and slow refers to cooking meat at low temperatures for longer periods of time. Step 2. Set the grill for indirect cooking. Indirect cooking has flames in one area and cooks the meat in a section away from direct flames. For example, set the left side on Medium-Low heat with the right side without flames. Preheat oven to 350F. Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool. Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24. Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately. Baste with barbecue sauce, if desired, in the last 15 to 30 minutes of cooking. Putting barbecue sauce on earlier causes the sugars to burn, creating a black crust. Take the ribs out of the refrigerator to warm to room temperature for approximately one hour prior to cooking. Step 2. Set the grill for indirect cooking. Indirect cooking has flames in one area and cooks the meat in a section away from direct flames. For example, set the left side on Medium-Low heat with the right side without flames.
http://allrecipes.com/recipe/86707/insane-oven-beef-ribs/ http://topribs.com/how-to-cook-bbq-beef-ribs/ http://www.food.com/recipe/delicious-roasted-beef-ribs-80822 http://www.food.com/recipe/delicious-roasted-beef-ribs-80822 http://www.food.com/recipe/delicious-roasted-beef-ribs-80822 http://www.thekitchn.com/recipe-ovenbaked-barbecue-ribs-140406 http://www.livestrong.com/article/461552-how-to-cook-marinated-beef-back-ribs/ http://www.foodnetwork.com/recipes/marinated-beef-short-ribs-recipe.html#! http://www.livestrong.com/article/461552-how-to-cook-marinated-beef-back-ribs/
how to cook marinated beef ribs