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How to Make Oven Barbecued Beef Ribs

From - Posted: Jan 22, 2009 - 193,875 views
Cooking | How to Make Oven Barbecued Beef Ribs | How to Make Oven Barbecued Beef Ribs
How to Make Oven Barbecued Beef Ribs
How to Make Oven Barbecued Beef Ribs
Duration: 05 minute 40 seconds 
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SUBSCRIBE here: http:bit.lyLQTHYW This video has a lot of controversy because of the cooking times. Some people find that the ribs are not tender enough and others love it. I would strongly recommend that you use this as a guide for the rub and the process. If you like your meat to be more tender simply cook these for longer. Personally, we like these exactly like this. You decide what you want.You will notice that I adjusted the temperature and cooking times on the printed recipe for you. They are different. If you like ribs that are more tender go ahead and follow the printed version. Thanks for watching!Serves two to three 3 ½ pounds beef ribs 3 tablespoons brown sugar 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground black pepper 2 tablespoons cider vinegar BBQ sauce of your choicePreheat the oven to 450 degrees.Remove the membrane from the back of the beef ribs with a small paring knife and a paper towel. All you have to do is grab a piece and pull it towards you. If the membrane breaks pull it up with the knife, grab it with the paper towel and pull again. Mix all the dry ingredients in a small bowl. Add the vinegar to form a paste. Liberally apply the wet rub to the ribs.Place the ribs in an ovenproof pan and place in the oven for 20 minutes.Reduce the heat to 350 degrees and cook for an additional 45 minutes.Remove the ribs from the oven and brush with barbecue sauce.Return to the oven and cook for an extra 30 minutes.Remove them from the oven and brush with barbecue sauce again.Return to the oven and cook for an extra 30 minutes.Turn the oven to broil.Return the ribs to the oven and broil for 5 minutes, or until barbecue sauce is bubbling and caramelized. Be careful not to burn your ribs under the broiler!Cut the ribs into individual pieces and serve.Print your recipe here - http:thefrugalchef.com200901oven-barbecued-beef-ribs
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How to Cook Pork Chops with Mango Salsa

http:full.scLQTHYV - SUB HERE! Pork chops come in different thickness and can be boneless as well. The thicker the chop the longer it has to cook and the harder it is to keep it moist. This is why I like to use a maximum if 12 inch thick chops. They are easier to handle.As with any meat you cook, it is important that the meat be at room temperature before you start cooking it. This will assure an evenly cooked pork chop. So make sure you keep that in mind.It is also important that you heat your skillet well, before you start this process. The pan has to be really hot before you add the oil. Once the oil has heated you can go ahead and add the meat.Your meat will stick to the pan initially. It will release once the bottom has formed a nice crust. Resist the urge to pull it. You will break the muscle. Be patient and flip it only when it is nice and browned and ready. You will need to flip them a couple of times so that the middle cooks through.Serves fourFOR THE CHOPS: 4 pork chops -- about ½ inch thick 1 ½ tsp. curry 1 ½ tsp. ground cumin 1 ½ tsp. garlic powder ¾ tsp. thyme 1 tsp. salt 1 tsp. black pepper 1 TBS olive oil + 2 TBS for fryingPlace the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust -- about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust -- about another 5 minutes -- flip them again. Do this for a couple of times.To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mgFOR THE SALSA: 1 small mango -- peeled and cubed ½ red onion -- finely chopped 2 radishes -- finely sliced 1 TBS chopped cilantro ½ lime -- juiced ½ tsp. saltPlace first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mgPrint your recipe here - http:thefrugalchef.com201305how-to-cook-pork-chops
1,563 views | May 14, 2012

Spicy Oven Baked Beef Ribs

http:full.scLQTHYV - SUB HERE! These ribs are perfect. They are moist and exploding in flavor. They will cook for 4 hours and we will make a guajillo and honey glaze for them. However, you can use bbq sauce if you prefer. These are great for anytime of the year but would be great for Super Bowl. Print this recipe here - http:thefrugalchef.comwp-contentuploadsSpicy-Beef-Ribs.pdf "Audio file(s) provided by"
15,484 views | Jan 23, 2013

Beer Braised Pork Butt

SUBSCRIBE here: http:bit.lyLQTHYW This beer braised pork butt is cooked very slowly at low heat. It is tender and extremely flavorful. It can be served on a plate with a side like mashed potatoes or polenta or in a sandwich.This meat freezes very well so don't hesitate to make a whole recipe if you only have four people to feed. YOu can use the left overs for making tacos or enchiladas or eating it like you originally did. Serves ten 4 pounds pork butt -- bone in 2 large carrots, peeled and cut into three inch pieces 2 stalks celery, quartered ½ a large yellow onion (or 1 small one), coarsely chopped 3 large garlic cloves, coarsely chopped 5 sprigs each of thyme, parsley and celery leaves, tied into a bouquet 1 tablespoon cumin 1 tablespoon salt 1 teaspoon ground black pepper 1- 12 oz. bottle of beer 2 cups beef broth Olive oilPreheat oven at 350 degrees.Mix the cumin, salt and pepper in a small bowl.Rinse and pat dry the pork. Liberally rub it with the salt, pepper and cumin mix.Heat a braising pan. Add 2 tablespoons olive oil. Heat and add the pork. Brown pork evenly on all sides. Remove pork from pan and add 1 more tablespoon olive oil.Add carrots, celery, onion and garlic. Reduce the heat. Mix well and cook for a couple of minutes.Deglaze the pan with a small amount of beer, scraping the brown bits at the bottom. Stir to mix and cook for 4 to 5 minutes, until the vegetables are soft and slightly browned.Move the vegetables to the side forming a circle in the middle. Return the pork to the middle of the pan. Add the bouquet of herbs, the remaining beer and the beef broth.Bring to a boil, cover and place in the oven.Cook for 2 to 2 ½ hours, until meat is tender and can be separated with a fork.Serve with mashed potatoes.CALORIES 343.76; FAT 20.32 grs (sat 7.12; mono 8.52; poly 2.62); PROTEIN 32.76 grs ; FIBER 0.87 grs; CARBS 5.54 grs; CHOLESTEROL 112.49 mg; IRON 2.10 mg; SODIUM 625.90 mg; CALCIUM 48.42 mgPrint your recipe here - http:thefrugalchef.com200901braised-pork-butt
3,996 views | Jan 21, 2009

How to Grill Pork Spare Ribs The Frugal Chef

In this video I show you how to grill pork spare ribs. Spare ribs are meatier than baby backs and take longer to cook. We are first going to make a paste with some spices and let the ribs marinate in them for a couple of hours. SUBSCRIBE here: http:bit.lyLQTHYW Share, like and comment. Follow Me Twitter :https:twitter.comthefrugalchef Facebook :https:www.facebook.compagesThe-Frugal-Chef245282282242 We will sear them before cooking them on low or indirect heat for 2 to 3 hours.Serves twelve 4 slabs pork spare ribs 3 cups brown sugar 1 tablespoon dry mustard 2 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon coarse salt 1 teaspoon cayenne Cider vinegar Barbecue sauce of your choice • Rinse and pat dry the ribs. Cut out the excess fat. Remove membrane from the back with a small paring knife. • In a bowl mix all the dry ingredients. Add the vinegar, a little at a time, until you have a paste. • Generously rub all the ribs on both sides. • Cover and refrigerate for 2 hours. • Heat your grill on high. If you have a gas grill light only half of the burners. If you have a charcoal grill, light all your coals and pile them up on one side. Place the ribs on the heat and sear them. Move them to the unlit side of the grill and cook them indirectly for 2 hours or cook them on low heat if your grill is not big enough. Play the times by ear. If you want the meat to be softer, cook the ribs for longer. • Slather the ribs with barbecue sauce. Cook for an additional 15 minutes until sauce caramelizes. • Remove ribs from grill and cut individually. • Serve with extra barbecue sauce. • EnjoyPrint your recipe here - http:thefrugalchef.com200907how-to-grill-spare-ribs
167,007 views | Jul 05, 2009

Roasted Potatoes with Rosemary

SUBSCRIBE here: http:bit.lyLQTHYW Roasted potatoes with Rosemary are easy to make and are a great side for any dish. They are elegant so you can serve them at celebrations like Thanksgiving and Christmas. I mixed regular potatoes with sweet potatoes in this recipe for a variety of flavors and colors. You do not need to do that if you do not want to. You can use only potatoes. That will be fine. Serves eight 6 medium red potatoes, scrubbed 6 medium sweet potatoes, scrubbed 7 sprigs Rosemary Olive oil Salt & PepperPreheat your oven to 425 degrees for at least 20 minutes.Cut potatoes and sweet potatoes in half. Tear the Rosemary leaves off the sprigs and scatter them onto a large roasting pan. Place the potatoes and sweet potatoes, cut side down, over the Rosemary.Drizzle with olive oil. Season generously with salt & pepper. Roast in the oven for 35 to 40 minutes.Flip them over and serve as a side dish for lamb, pork, turkey or chicken.CALORIES 129.30; FAT 3.68 grs (sat 0.56; mono 2.47; poly 0.46); PROTEIN 1.97 grs ; FIBER 1.20 grs; CARBS 23.52 grs; CHOLESTEROL 0.00 mg; IRON 0.97 mg; SODIUM 327.19 mg; CALCIUM 24.29 mg Print your recipe here - http:thefrugalchef.com200901roasted-potatoes-with-rosemary
2,148 views | Jan 21, 2009

How to Barbeque Ribs Allrecipes

Learn how to make tender, slow-cooked pork ribs on your barbeque grill. Tangy, moist, and smokey, there's nothing more satisfying than succulent, slow-cooked barbequed ribs fresh from the grill. In this video, we'll show you how to barbeque ribs. You'll see a simple way to make perfect caramelized barbequed ribs on either a gas or charcoal grill. You'll learn the difference between cuts of ribs (like baby back, country, and spare ribs) and how many ribs you should buy to satisfy your hungry family. Plus, you'll discover how to trim fat and cartilage and how to quickly pull away the thin white membrane from the ribs. All it takes is three steps. You'll also learn the secrets to prepping your ribs with a simple, tasty dry rub. We'll show you the basics of indirect heat grilling, reveal the "doneness clues" for perfectly cooked ribs, and show you the right time to add the sauce. Find the best pork rib recipes @ http:allrecipes.comRecipesMeat-and-PoultryPorkRibsMain.aspx Facebook http:www.facebook.comAllrecipes Twitter @Allrecipesvideo Pinterest http:pinterest.comallrecipes
699,357 views | May 16, 2011

Baked Beef Ribs

Brown sugar, cinnamon sugar, salt, pepper, BAKED RIBS!!!! Delicious
16,945 views | Jan 02, 2013

How To Make Oven Baked BBQ Pork Ribs Barbecue

I love oven barbecue ribs. Believe it or not, I actually prefer making my ribs this way. The meat is always tender, and it's just super easy to make. All you need is a few key ingredients, a nice rack of ribs, and your on your way to some mouth watering ribs!Spare Rib video http:youtu.beMOWNHpNdiyY Baked Macaroni and Cheese video http:youtu.be885a1WJ6-Ks Peach Cobbler video http:youtu.benBpisBARJ5A Collard Greens video http:youtu.befTDnh5pXL3g Seafood Gumbo video http:youtu.be9yg7WH-l2LIHello There! I'm Rosie, and I'd like to welcome you into my kitchen. I LOVE cooking, baking, and hosting. I refer to myself as a cook by blood not a good by trade because I come from a family of talented cooks, and I've never had any professional training. I simply enjoy helping others around the kitchen, and sharing my recipes. Facebookhttp:www.facebook.comiheartrecipesInstagram IHeartRecipesTwitter IHeartRecipes
209,311 views | Dec 27, 2009

Boneless Beef Ribs recipe by the BBQ Pit Boys

The Beef Industry calls them boneless Beef Ribs, but they're not. And they go by a few different names including Beef Chuck Western Style Ribs, and Country Style Beef Ribs. So what are they? They're actually beef chuck cut off the shoulder clod. And they can be one tough piece of meat. To get them fork tender you all you need to do is braise them. Watch the BBQ Pit Boys cook 'em up real moist and tender with these few easy tips and tricks. You can print out this recipe and 100's more, start a BBQ Pit Boys Chapter, and get your T-Shirts and gear by visiting our Website http:www.BBQPitBoys .com Thanks for stoppin' by..!For collaborations and business inquiries, please contact via Channel Pages: http:ChannelPages.comBarbecueWeb
129,866 views | May 02, 2013

Beef Ribs

131,011 views | Jan 13, 2009

Beef Short Ribs recipe by the BBQ Pit Boys

Tender "Low and Slow" Beef Ribs served with Roasted Potatoes, Sweet Onions, and Mushrooms all hot off the barbecue grill make for some good eating at the Pit, as demonstrated by the BBQ Pit Boys.
219,397 views | Jan 08, 2009

Recipe How to BAKE BBQ Ribs

Lets make some delicious BBQ Ribs in the oven!
77,410 views | Aug 13, 2010

Homemade Beef Jerky in the Oven

I show how to make beef jerky in your oven. I used a top round roast that my butcher sliced for me!
30,669 views | Mar 01, 2014

Smoked Beef Ribs

I smoked a rack of beef ribs on my NBBD offset smoker. I used apple wood, hickory and a little pecan. Sauce recipe below: BBQ Sauce Recipe In a large sauce pan, add the following: 1 tbs butter 3 cloves garlic, chopped Fresh lemon juice from two medium sized lemons 1 cup apple cider vinegar 1-1 12 cups water 1 small white onion (diced finely) 2 cups sugar 1 tbs yellow mustard 1 tbs crushed red pepper flakes (adjust more or less to personal taste) 1 tsp black pepper 2 tbs McCormick's BBQ Seasoning 3 tsp celery seed Bring the above ingredients to a boil. Reduce heat and simmer for 20 minutes. Stir frequently. Add the following: One 24oz bottle of catchup. 2 tbs liquid smoke 1 tbs Worcestershire sauce Simmer for another 40-50 minutes, stirring frequently. Allow to cool.
131,583 views | Jan 31, 2010

Emeril and E.J. s Oven Barbecue Ribs ⎢Martha Stewart

Chef Emeril Lagasse and his son, E.J., share a simple recipe for oven-barbecue ribs. To watch the full episode, visit MarthaStewart.comfamily-show.Brought to you by Martha Stewart: http:www.marthastewart.comSubscribe for more Martha now!: http:full.scPtJ6UoMore Meal Ideas & Dessert Videos: http:full.scS47TRc More Martha Stewart's Cooking School: http:full.scTbqRXd More Cooking Tricks and Shortcuts: http:full.scRgYWTt---------------------------------------------------------------Want more Martha? Twitter: https:twitter.commarthastewart Facebook: https:www.facebook.comMarthaStewartLiving Pinterest: http:pinterest.comms_living Google Plus: Martha's Official Blog: http:www.themarthablog.comThe Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.Emeril and E.J.'s Oven-Barbecue Ribs ⎢Martha Stewart
62,980 views | Jan 22, 2010

Uncle Phil s Famous Ribs!

Here is a great step-by-step video on how to make Championship ribs. These are the best you will ever have! Ideally, these should be done on the Big Green Egg but the process will work on your grill. Enjoy, Here is the HD version: Uncle Phil
100,127 views | Apr 27, 2008

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