This is such a classic recipe, and once perfected, surely wow’s the crowd (particularly if they’re a room full of hungry men watching football or some other never-ending game). First off, it wasn’t easy. True, there are very few steps (and ingredients), but the cooking process is quite intricate, and understanding your oven and it’s temperature is key to getting the perfect ribs here. I’ve come to realize most ovens in Kuwait are quite hot, and you’re better off cooking for less time at a lower temperature (or just grilling them). That being said, though, these ribs make your house smell like absolute heaven, and it takes almost every inch of will power not to pop open the oven, and steal a sliver off the bone (which by the way, when cooked it just slides right off of – beautiful).
Mine turned out delicious, but there are a few tweaks I would recommend, that I’m going to include in the below recipe.
Beef Ribs (I’m picky with my meat, and purchased mine from Prime Cuts – I’d recommend first experimenting with a less expensive cut unless you’re brave and understand your oven. Then whip out the big guns when you know how to cook these right)
3/4 bottle of BBQ sauce
1 onion, chopped
2 cloves of garlic, whole
2 tablespoons of apple-cider vinegar
2 tablespoons of honey
1 tablespoon mustard
1 tablespoon of tomato paste
First, prepare the marinade and let your ribs marinate all day – at least 8-10 hours. I recommend just leaving them overnight in the fridge, it’ll only enhance the flavor (the bbq seems strong, but it really takes a while to penetrate into the meat). Once ready to cook, preheat the oven at 200 C, and prepare by putting the ribs in an oven cooking bag. Make sure the ribs are lying flat, and not piled on top of each other, so they cook evenly. Seal the bag and poke small holes only on top of the bag (I made this mistake, and if juices seep out, remember your cooking time cuts in half). Once complete, put the bag with ribs in a cooking dish – lower the temperature to 170 C and put ribs in the oven. This is the tricky part – If all goes well, your ribs should cook in it’s own juices for 2.5 hours. But, this also depends on the heat of your oven – constantly check on the ribs and use the strong smell, and bone as an indication – if the ribs are falling off the bone in the bag, they’re already (even possibly over) done. If they’re still latched on tight, it’ll need a little longer. The juices and marinate seeped out of my bag, and so mine were done at an easy 1.5 hours.
The trick here is learning to cook at the right temperature, all while being unable to poke at the meat (since it’s in a bag) – which might take a few try’s. Mine came out gorgeously deep-red, and delicious – but well-done. As mentioned before, I’m a medium-rare kind of girl and next time, will definitely be cooking these at a lower temperature in my (hot) oven. I made some delicious, creamy buttermilk mashed potatoes on the side, and some parsley and chive fresh biscuits (I’ll include this magnificent recipe in an upcoming post).
It’s a recipe, definitely during this football season, worth perfecting. Next mission: slow-cooked BBQ chicken wings with a cool blue-cheese dip – another perfect game-night treat.
Recipe, courtesy of Mrs. Behbehani