Anyone have any tricks for baking beef ribs, and making them fall of the bone tender?

I am utilizing lots of foil, water at the bottom of the pan and liberal use of BBQ sauce

Any other ideas? I'm trying for a 4-hour cook job

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I haven't tried THIS recipe, but it sure SOUNDS good.
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"Cider-Braised Beef Ribs"
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http://southernfood.about.com/od/beefribs/r/bl61031e.htm
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Or try it, but increase the beef broth and decrease the amount
of apple cider -- changing it to red wine.
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Not as impressive as changing WATER into wine, but would give
you the opportunity to say, "I cooked up a mess o' Messianic ribs".
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instant coffee to the mix before you start it - makes the gravy really great - I use that in all beef cooking.

mark

Using grill or broiler, it would.

More than likely.

They're a crock!

Seriously though, I like the beef rib rack intact, and with some chars and stuff in it

OK, makes sense. I've had good luck with searing the hell out of them first to keep that sweet sweet char on, but you're right, they do tend to fall apart.

cover for most of the cooking (foil or crockpot)

if you want a little caramelization start them uncovered at a higher temp for a little while till they brown, then turn things down to 300 - 310 for as long as you can

sauce can be done before or after - some like plain MEAT flavor, others like bbq sauce flavor

I wouldn't add much extra water, probably not needed and a trick is use a cup of broth instead (or a cup of water plus a bullion cube)

I checked them, rebasted, and then re-wrapped the ribs a little looser, and then put them in for another 2 hrs.

After that, how long should I broil them to 'seal the deal'?

check them every minute or so as you broil up close to the flame (gas? - or the broiler burner)

when you finish the 4 hours wrapped you should be able to tell if they are falling off the bone - steal a little sample - if they are real tender you may not be able to broil both sides as they will fall apart when you try to move them but if not you can crisp up both sides - or cut them up and broil the pile as single loose ribs.


I bet they are smelling pretty good by now!

Jeebus killed your propane smoker for a reason. Are you boiling ribs?

on edit: I re-read your OP. My god, are you trying to STEAM ribs? What are you looking for, beef jello?

Stop. Please, just stop.

If you want fall off the bone, just braise some short ribs. But do not use the letters b or b or q.

Oh yeah, i'm a total dick about this.

Hey, you use what you can!

...clutches pearls, falls on floor...

But my personal choice, when you don't have or can't use hickory chips, is Wright's All-Natural Hickory Seasoning. It's a liquid smoke concentrate that has to be diluted with 2 parts water, and I find it superior to the old Liquid Smoke made by Colgin.

Sounds like your ribs are going to come out just fine. Enjoy!

I let my brother-in-law do them. Idiot will get up at 3:00 a.m. to have ribs ready for a 4:30 p.m. kickoff.

Yes, the duty of ribs, is the last vestige of our hunter-gatherer roots

Two in one! Woo hoo!

this works for either beef or pork and for any kind of ribs.

the night before, put thawed ribs in a sealed container with your favorite seasonings. i use black pepper, a sprinkle of mrs. dash italian seasoning and a liberal amount of garlic powder. the next day, two hours before you need to start cooking them, combine 1 part of your favorite BBQ sauce with 1 part of your favorite italian salad dressing. i usually just combine a whole bottle of dressing with whole bottle of BBQ sauce, because you need it in 3 stages. slather the ribs with 1/3 of the dressing/sauce mix and put them back in the fridge to marinate for 2 hours. then bake at 375 degrees, covered with foil or in a covered baking dish for 1 hour. after 1 hour take the ribs out, drain out the liquid (there's usually quite a bit what with there being water, fat and the sauce mix!) and slather on another 1/3 of the dressing/sauce mix. put it back in the oven and bake at the same temp for another hour. then you either grill or broil, using the last 1/3 of the mixture to baste with. cook until they are either gooey or crusty, whichever you prefer.

That tends to really make them tender.

and they are tender as can be - but I make them the day before to get rid of the fat. My guests loved this recipe - here is the link


http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/

Go to store. Buy two 40-ounce Budweisers. Simmer the ribs in the Budweiser for 20 minutes. Then bake at a REAL low temperature--275 is about right.

Why Budweiser? Because this is all it's good for.

A good spicy rub overnight, cooked mostly in the oven, then on a bed of mesquite coals. Fall of the bone tender, you need to be careful when on the grill.