Ingrédients pour Bbq D Beef Ribs
- 3 lbs beef ribs
- 2 lbs ripe tomatoes
- 1 tablespoon onion powder
- Tarragon Leaf
- Bay Leaves
- 1 tablespoon garlic powder
- Oregano Leaves
- Soy Sauce
- 1/2 cup brown sugar
- Curry Powder
- 1 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bbq D Beef Ribs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Bbq D Beef Ribs
- Blend 2 lbs ripe tomatoes until completely smooth.
- In a 2-quart stainless steel saucepan, combine the blended tomatoes, 1 cup apple cider vinegar, 1/2 cup brown sugar, 1/4 cup Worcestershire sauce, 2 tablespoons Dijon mustard, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low, and simmer for 1 1/2 hours, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Pour the sauce through a fine-mesh sieve to remove seeds and pulp.
- Let the sauce cool completely to room temperature.
- Place 3 lbs beef ribs in a large resealable bag or container. Pour the cooled BBQ sauce over the ribs, ensuring they are fully coated. Marinate for at least 4 hours, or preferably overnight in the refrigerator.
- (Optional) If short on time, use a meat injector to inject the marinade into the ribs.
- Preheat your gas or charcoal grill to medium-high heat. Place the ribs on the grill and cook, basting frequently with the remaining marinade, until the ribs reach your desired level of tenderness (approximately 1560 minutes total cooking time; adjust as needed). Internal temperature should reach 200°F (93°C) for fall-off-the-bone tenderness.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
111g
Fat
92g
Carbs
12g
