Easy Baked Beef Ribs Recipe

THESE RIBS ARE VERY TENDER AND VERY TASTY TOO!! TWO THUMBS UP!! IF YOU LIKE THEM SPICY THEN JUST FIRE'EM UP! OTHERWISE THEY ARE PERFECT! THANK-YOU FOR SHARING YOUR RECIPE WITH US!!!

This was fanTAStic. I did the long ribs. They were perfect! I used cumin instead of curry, though. And I used Worchestershire instead of soy sauce. Oh yeah, and I added onion powder. I used all ingredients (minus the ribs) as a "sauce" to marinate the ribs overnight (reserving half of it to use while cooking) then covered tightly with foil. I slow cooked them at 250 degrees for several hours while we were out at a family function. (we were gone from 3pm to 6:30pm) They absolutely FELL off the bone and were sooooo tender! I had researched other recipes but this turned out to be the BEST launching pad recipe. This is going to be added to the hand-me-down family recipe box for all time. I might try to add cayenne pepper next time though. That might just put this "insane" recipe right over the top and commit us all to the asylum! Everyone at the table kept saying between bites, "mmm-this is really, really good." Honestly, there wasn't any intelligent conversation at the dinner table tonight; only exclamations of delight. And once dinner was over, immediate texting to friends about the great meal. My stay-at-home-mom, kitchen-cooking-ego is fit to burst!

This was excellent. Using a dutch oven, I made a few minor changes; I rubbed the garlic and curry powder into the raw meat instead of mixing it into the sauce and braised the ribs for about 2 minutes in a mix of olive oil and butter (about 1tbsp each). I then added the sauce and moved the concoction to the oven. Hubby loved it.

I had only 1/2 Kg of moose ribs on hand so I halved the recipe. Holding the flour, I tossed all in a Sous vide bag at 68C for 2 hrs and did some homework. Finished as recommended on tin foil in the oven, flipping and dipping the ribs in the sauce again at the turn. Pretty tasty for quickly, toss'em in and go-on-about-your-business ribs. I'll do this again with a whole bag o'ribs! Nice job, MELISSACK!

My husband doesn't like tomatoey BBQ sauces. This receipe is just right. I tweeked it a little bit by simmering the ribs in the sauce in the pan before putting them in the oven. I thicken the remaining sauce by reducing it, then adding Wondra. I spread the thickened sauce on the ribs a few minutes prior to being done. Yum!

Awesome. I added 1 cup of Makers Mark to the sauce, coated the ribs and refrigerated overnight. Awesome became STELLAR!

The ingredients and proportions in this recipe are spot on, and would have been worth five stars had the recipe not called for cooking the short ribs at 425 for half an hour (ribs came out dry and overcooked the first time around). The second time around, I heated the oven to 250 degrees, placed the ribs in a roasting pan with a cover, and cooked them low and slow for about five hours. The meat slid right off the bone and was tender enough to cut with a fork. Absolutely delicious. Edit 10/9/2016: Forgot to stress this enough in my original review; never boil ribs! The best flavors from the meat will end up dissolved in the water and going down the sink.

The sauce was yummy! I seasoned my ribs with seasoned meat tenderizer, onion powder and beef rub. I cooked my ribs in the crockpot on high for 6 hours. Afterwards, I drained them and rolled each rib in the yummy sauce (excluded the red wine.) I poured the remaining sauce over the ribs and placed them in oven for 15 minutes at 350 degrees (long enough) not toooooo tender, and definitely not TOUGH! Thanks so much for sharing such a great idea.

OH MY GOD! These were awesome! Made a couple of revisions to the recipe: - Used Coppola Merlot - 1/2 cup of brown sugar - 1 tsp of curry powder (preference) - Given I had to cook multiple things in the oven, lower and slower at 380 degrees (about an hour 10 min) Just phenomenal! This will certainly be one of my go-to recipes!

This recipe was EXCELLENT! I made a few small adjustments because my husband is cajun and doesnt like the taste of curry, and I hate boiling ribs. I substituted a small amount of paprika, chili powder, and a generous pinch of cayenne for the curry, then I marinated the ribs in the sauce for 30 minutes. I baked them at 350 for an hour and a half, completely covers in sauce. My husband and 2 year old daughter were VERY impressed, this has become a new favorite in thr house, and the sauce is thick enough to enjoy over rice!

I didn’t have ribs..... I made the sauce according to the recipe, but decreased the flour by half, then added 1/4 tsp crushed red peppers. Once the sauce was combined I plopped in a frozen Tri-Tip roast, baked in a cast iron Dutch oven at 425° for 30 minutes, then reduced heat to 250° for around 6 hours. The sauce was plentiful and the flavor? I’m making it for my Mother’s Day dinner. It’s just that good. Oh my! Served over rice with a green salad alongside. Thank you for a great and easy recipe!! I might have to get some ribs.... ;)

Trying first time tonight.

The most ridiculous recipe for Ribs that need long, low heat which i knew but was short on time so thought id give it a go. Meat of course was very tough and definitely not falling off the bone.

Excellent, fast & easy. My ribs were almost 3 lb, so I increased the sauce portions by 1/2. I had lots of extra sauce, so I likely could have just used a single recipe. Boiled the ribs 15 min. Used heaping tbsp of flour. Cooked the ribs in a cast iron fry pan on my BBQ. It was tricky keeping the temperature consistent at 400 F, but I simply adjusted the burners up/down accordingly.

Quick, simple and delicious. Cannot believe how little time it took.

Know, just went with what it was tasted it and wow. I will play with later after mastering and able off the head to make it. Thanks.

Overall, a great recipe! I poked fork holes after the boiling to get more of the marinade into the grain of the meat. Also - I decreased the oven temp to 200 and let it keep cooking (covered with foil). This step only works if you have more time. But, overall - a great recipe!

This recipe is perfect! Easy, flavorful, and comforting — everything I look for. It didn’t take long, and the results were incredible. My family keeps asking me to make it again.

This one’s going viral in my house 😂

Very good. I don't like curry so substituted some red pepper flakes, and reduced the amount of recommended oil by half, as others suggested. I also did not boil the ribs but let them cook a few hours in the crock pot, then drained the oil, returned to the pot, added the sauce and cooked for another hour. I saved some sauce on the side for dipping. This sauce is amazing and I plan to try it with shrimp, chicken and pork. I served this with Sarah's Rice Pilaf recipe. Delicious!