How to Cook Beef Back Ribs in the Oven Fast
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eleven/11/2005
This is Non a good recipe for ribs. I much prefer the "Honey Ribs" recipe that's made in a tedious cooker. These were banal and tough. Sorry!
10/22/2006
THESE RIBS ARE VERY TENDER AND VERY TASTY TOO!! TWO THUMBS Up!! IF You LIKE THEM SPICY THEN Merely Fire'EM Upwards! OTHERWISE THEY ARE PERFECT! Thank-YOU FOR SHARING YOUR RECIPE WITH US!!!
04/09/2006
The first time I made this I made the mistake of using long ribs - a greasy mess. However, the next time, when I followed the recipe exactly it came out great and I had to share it with my dominate! She defenseless me eating leftovers at my desk and they smelled then good I had to give her a copy :-) Husband and I both love it!
02/27/2010
I enjoyed this recipe, very much. My wife is still laughing, over having before read a review, from someone who later on changing this recipe by substituting short ribs to long, and the wine to beer, (90% of they recipe book) said they were unhappy by this recipe.
01/13/2013
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 aye, and I added onion pulverization. I used all ingredients (minus the ribs) equally a "sauce" to marinate the ribs overnight (reserving half of it to use while cooking) so covered tightly with foil. I slow cooked them at 250 degrees for several hours while we were out at a family function. (nosotros were gone from 3pm to 6:30pm) They absolutely FELL off the bone and were sooooo tender! I had researched other recipes merely this turned out to be the All-time launching pad recipe. This is going to be added to the hand-me-down family recipe box for all time. I might endeavour to add cayenne pepper next time though. That might but put this "insane" recipe right over the elevation and commit us all to the aviary! Everyone at the table kept saying between bites, "mmm-this is really, really skilful." Honestly, in that location wasn't any intelligent conversation at the dinner tabular array tonight; only exclamations of delight. And once dinner was over, immediate texting to friends near the great meal. My stay-at-abode-mom, kitchen-cooking-ego is fit to burst!
09/06/2010
These came out wonderful!! I had to do something unlike because my grill broke and I was planning on BBQ ribs. I concluded upwards trying this recipe and it turned out great. I did practice a couple of things different. I put all the sauce in with the ribs in a glass dish and covered it with foil for the get-go 15 minutes. Once the sauce had thickened upward, I removed the foil, turned the ribs, brushed the sauce all over them and cooked for another 15 minutes without covering. They came out perfect! I will make this once again!
03/21/2006
I started making this and realized that it just wouldn't have plenty pizazz for me and my fellow's spicy taste. I made information technology as is with a little less olive oil, most 5-x shakes of tobasco sauce, 1/two-3/4 cup of Famous Dave's Devil Spit BBQ sauce and a little chili pulverization. With the few modifications, it was fantabulous for me!
12/11/2010
easy and fast and delicious! we used st louis way and didnt take reddish wine on hand, but the ribs are all gone!
09/03/2006
An excellent safety recipe. Adept flavour and tender ribs. Made my meaning wife very happy in a meat craving moment.
08/13/2011
I tried this recipe for the first time for our weekly Fri night family dinner. I followed the directions. The ribs were in the oven for near twenty minutes, I took a glance at them and constitute the sauce was burning and I had a horrible mess. I took them out right away. The meat was flavorless and tough, all of the marinade had burned off. We all agreed this wasn't a dish we'd try again.
06/26/2006
I substituted beer for 2wine and used long ribs non shirot merely I was not impressed with the season. Will not make again.
04/22/2011
This recipe turned out bang-up. I used boneless beef ribs instead. I similar my food with a boot so, I changed the compression of back-scratch to 1 tablespoon of cayenne pepper, and instead of 4 cloves of garlic I used half-dozen. Finally I didn't have the red wine, and so I used 3/8 cup of red wine vinegar and 3/8 cup of white wine vinegar. I was a little nervous almost changing the vino with the vino vinegar but it turned out and so good! Even my ten year erstwhile ate it and came back for seconds. The sauce was so thick, it went great with the white rice I made. Information technology would have been v stars just the amount of olive oil was a fiddling besides much. It was still delicious merely a little greasy. Adjacent time I will apply i/4 cup of oil (which is one-half of i/ii) instead.
12/14/2008
Four stars from a family of 9! We really enjoyed how gummy the sauce became. Definately a repeat recipe.
01/28/2009
Very skillful, but it was more than of an asian sauce than BBQ. I loved it my husband prefers BBQ.
07/31/2008
Me and my hubby made this repast and information technology was Yummy....Easy and Fun...and we did it with pork notwithstanding came out smashing..
x/24/2008
great recipe. used pork instead. and burnt the ribs, merely actually good. will make that once again.
08/07/2011
Quick & easy. Tender & moist. Yummy flavour! I ran out of olive oil and had to sub. half canola oil, which may be the reason my sauce spread out and burned to the pan rather than thickening up.
06/10/2011
Had to brand some tweaks...I used mochiko rice flour, white wine, maple syrup, and garlic salt instead of the regular flour, red wine, sugar, and soy sauce. Can you tell that I don't cook often? After boiling the meat and drenching information technology in sauce I ate a piece...tender and delish! Its in the oven now, and Im sure the result will exist cracking. Thinking I'll chop upward some onions and carrots for a quick side bake.
06/28/2015
The ingredients and proportions in this recipe are spot on, and would have been worth 5 stars had the recipe not called for cooking the brusque ribs at 425 for half an hour (ribs came out dry and overcooked the get-go time effectually). The 2d 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 most v hours. The meat slid right off the bone and was tender enough to cutting with a fork. Absolutely succulent. Edit 10/9/2016: Forgot to stress this plenty in my original review; never boil ribs! The all-time flavors from the meat volition end upwards dissolved in the water and going down the sink.
02/06/2014
This recipe was Splendid! I made a few small adjustments because my married man is cajun and doesnt like the taste of curry, and I detest boiling ribs. I substituted a minor amount of paprika, chili powder, and a generous compression of cayenne for the back-scratch, then I marinated the ribs in the sauce for xxx minutes. I broiled them at 350 for an hour and a half, completely covers in sauce. My husband and 2 twelvemonth old daughter were VERY impressed, this has become a new favorite in thr firm, and the sauce is thick enough to enjoy over rice!
06/14/2011
Very Quick. Non very saucy. I used apple cidar vinegar instead of red vino. I would brand again...becarful the sauce burns fast!
02/16/2014
The meat would have been less chewy if information technology was RAW.
05/17/2013
I fixed this recipe tonight for my husband and me and Wow! was information technology practiced. I but tweaked it a little scrap. We don't use alcohol, so instead of using vino, I used 100% grape juice. It came out delicious. This is definitely a keeper. Without a uncertainty I will apply this recipe again and once again.
06/17/2014
These were delicious did the recipe every bit it was written and would utilise this again on our beefiness ribs!
06/19/2011
HORRIBLE. VERY TOUGH. COULD NOT Fifty-fifty CUT WITH STEAK KNIFE.
03/31/2009
The sauce was yummy! I seasoned my ribs with seasoned meat tenderizer, onion pulverisation and beef rub. I cooked my ribs in the crockpot on loftier for vi hours. Subsequently, I tuckered 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 plenty) not toooooo tender, and definitely not TOUGH! Thanks then much for sharing such a keen idea.
05/28/2011
This was great! My husband doesn't like "sweet meat" and this was savory plenty for him simply sweetness enough for me. I saved the sauce from dinner to use as a dip for cocktail weiners and a sauce for hamburgers (allergic to ketchup). The only problem/question I have is that the oil? or something in the sauce didn't gear up into the sauce but stayed seperate. Next fourth dimension I might attempt to decrease the oil since the meat is fatty plenty. Still really YUMMY!!
01/24/2011
This was a very elementary recipe to fabricate,who could take thunk it!... ribs in 1 hr. And the gustatory modality?... Well I would dear to share these with the members of my church buti dont recall they could handle something so new an exciting... no their non set up!!!
x/07/2011
Delicious recipe to cook ribs in an hr!! Covered with aluminum foil for the outset 10 minutes, then added the remaining sauce at the 15 minute mark. Flipped the ribs at the 20 minute mark. Maybe should've boiled them for 25 minutes to make them more than tender.
02/eighteen/2013
Oh' WOW! made these ribs for my son'southward BD (he just turned 30) I made my own peppery hot Charcoal-broil sauce for them. I used the long beef ribs. Fiery HOT BAR-B-QUE SAUCE: ane Cup apple tree cider vinegar, i/2 Cup Brn.Sugar, 2 TBSP Roger's golden syrup, 4 TBSP Worcestershire sauce, nine TBSP chili sauce, 8 oz. tomato paste, i/2 teaspoon dry mustard, 1/iii cup honey, 1/4 cup finely chopped onion. MIX IN MED. sauce pan. Cook on low oestrus, stir occasionally until thickened. Makes about 1 three/4 cups of sauce to drip the ribs.
08/25/2013
I changed it up a bit....instead of red wine I used Ice House Beer...instead of back-scratch I used red pepper flakes for a bit more of a bite......insanely good!!!
03/04/2015
I dear this is fast, easy and the family loved it
10/07/2015
This recipe resulted in bland & tough as nails ribs. However, the sauce smelled similar information technology could be good if used as a marinade and then heated on the ribs low & tiresome.
07/21/2013
Liked a lot. I did however marinade mine overnight in a similar sauce and so convection roasted. I then cut the cooking short about 15-20 mins and put them on the grill. Mmmmmm. They came out great. Juicy, tender and just apparently Skillful.
04/09/2011
This was okay, I call up I would like the sauch on chicken but didn't intendance for information technology on beef. But very easy bones recipe and yummy ribs, yummy sauce, just not so yummy together.
10/11/2010
this was very good with beef back ribs, I omitted the flour and in the future volition cut the oil in one-half.
01/09/2014
This recipe is OUTSTANDING! Although the just adjustment I did was totally exempt the oil and double the sauce. I take made this recipe many times and everyone loved the adjustments. Give thanks y'all for sharing! This one will always be one of my faves!
01/07/2013
The sauce was delicious, the three stars are for the sauce. It needed manner more time in the oven to become tender, as ribs should. Adjacent time, I will bake with a foil seal at a lower heat for longer. That should solve the problem. I'm going to try this sauce with chicken. Annotation: per calculations with My Fitness Pal, this is a very loftier calorie recipie best saved for crook day.
01/06/2017
My family loved this recipe! I have 5 kids and four of them asked for a second helping. My husband as well said it was really succulent. The recipe is super piece of cake and pretty quick to make. I did cut back on the amount of olive oil I used and added heaping tablespoons of flour to make certain the sauce thickened after reading prior reviews. I probably doubled the amount of garlic and too added onion powder. I served it with mucilaginous white rice and stir fried some broccoli with garlic, olive oil, sesame oil and a tiny bit of soy sauce. I will definetily make this recipe again!
12/12/2011
Used boneless ribs.. found a new favorite recipe and so easy can be fabricated any day of the week
08/10/2013
Two days after i made these ribs, my husband is nevertheless talking about how delicious they turned out! I stuck to the recipe, let the ribs soak in the sauce for a few minutes to make sure the meat would absorb the flavors.
06/05/2014
This was First-class!!! My husband was licking those fingers clean. Half style through the bake, I basted the ribs with a sweet BBQ sauce and put them back in for the remaining xv mins. Delish!! The only adjustment I would make next time would exist to use a lilliputian less soy sauce, and add some fresh ground pepper. :)
05/25/2012
This was excellent. Using a dutch oven, I made a few pocket-sized 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 ii 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.
10/04/2009
simply delicious!
05/21/2015
Merely fabricated this tonight. Forgot to catch red wine on the style home, so I used some leftover blush instead. Baked information technology as instructed but over a veggie medley - parsnips, carrots and cauliflower. The gravy was insanely good - everything but worked perfectly together. Even my picky xiii year one-time cleaned her plate! Definitely a keeper - yummy and piece of cake!
03/xviii/2016
Drier and tougher than beef jerky
09/03/2017
The sauce/glaze was delicious. The cooking method was less than expected. The rbis were not even close to being tender. I will find another cooking method but utilize the aforementioned sauce.
08/27/2013
I added BBQ sauce and it came out sooooo tasty. My five year one-time doesn't eat a lot of beef but she wanted more.
12/11/2015
This was non skilful; the meat was tough and the sauce made a burned up mess.
05/05/2011
This was my first time making ribs, and I was so excited when they turned out DELICIOUS. I thought the sauce was a chip runny at first, only once it cooked in the oven, it thickened up. I too flipped the ribs 1/2 mode through so each side got well marinaded. Definitely recommend!
08/10/2014
LOVED IT! Great flavor, very tender, great recipe if you want like shooting fish in a barrel and fast delicious brusk ribs!
06/nineteen/2013
sorry didn't like the ribs in the finish had to utilise bb sauce
10/12/2014
Nosotros found this recipe to exist extremely bland. The sauce was less sauce than broth. I wouldn't attempt this again.
02/15/2016
I made this recipe tonight and my married man absolutely loved it! I volition definitely be making these beef ribs again!
05/14/2011
For taste my hubby gave it 4 stars, but for ease of preparation, I requite it 5 stars! I didn't accept curry, so I added ginger and information technology turned out great! I dearest the yummy, sticky sauce!
01/30/2016
I love this recipe! I am making information technology for the fourth fourth dimension this night. I have tried it with regular ribs, country beefiness ribs, and tonight I am trying it on beef rib strips. The beef comes out very tender and flavorful. I made this for a church dinner and information technology was one of the first items to go! Information technology is that good.
02/09/2011
I think my cookie canvas was to big. My sauce didn't come out as thick and I know I measured right. And so the sauce just spread across the baking sail. Next time I would double the sauce recipe. Definitely needs the flour to thicken the sauce. Good flavor. We thought we could add together bbq sauce for the last 10 minutes of baking time or some ketchup to the sauce to thicken.
12/18/2014
The aroma, while it was cooking, led me to believe that this would be very tasty. I plant them very bland.
eleven/30/2013
Delicious! I needed a short rib recipe that didn't accept 3 hours, still would still turn out tender. This recipe fit that bill perfectly. I didn't have red wine, so I substituted onion soup mix and 3/four c. of water, and I think I'll make it that style every fourth dimension.....because in that location Volition be other times!
06/12/2011
The sauce is to die for. This was my first beefiness dish of quality and and so simple to make. Just suggestion is to go on an eye on the time. I found it to cook much more speedily.
eleven/03/2017
Do NOT boil meat
07/x/2015
Sauce is good only I followed the recipe to a T and these ribs were chewy. I had the near premium cuts of curt rib.
02/27/2015
I decreased the oil by one-half and nonetheless thought it was a flake too much. I followed the remainder of the recipe a s written and supper was delicious!
10/05/2016
This was the driest, tasteless, toughest repast I've had in a VERY long time. Followed the directions to a tee...I will NOT be making this again.
01/10/2020
The immpression I have is that this recipe was never used by the original poster, but, modified from some other procedure "that seemed adept at the time". Anyone rating this higher is conspicuously trolling the residue of united states of america.
05/08/2018
I didn't have ribs..... I made the sauce according to the recipe, but decreased the flour past half, then added 1/4 tsp crushed crimson 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 effectually 6 hours. The sauce was plentiful and the flavor? I'm making information technology for my Mother's 24-hour interval dinner. It'due south merely that good. Oh my! Served over rice with a green salad aslope. Thank you lot for a bang-up and easy recipe!! I might have to get some ribs.... ;)
05/29/2020
Really delicious! Could benefit from a reduction in total book of liquid by a ane/iv or even a 1/three.
05/17/2017
This recipe was OK, but there was not much flavor and the ribs were a flake on the dry side and uninspiring. I will not make this recipe again, so the search resumes for a juicier and more than tangy beef charcoal-broil.
01/13/2016
I usually make ribs in the crockpot but needed something quicker tonight. This recipe is awesome. My hubby says they're the all-time ribs he has ever tasted. The ribs were actually moist and nicely seasoned and didn't fall off the bone. I expected the sauce to be a piddling thicker, only information technology worked merely fine. I will definitely make this recipe again.
09/25/2018
I have fabricated this recipe COUNTLESS TIMES and it has come out wonderful each and every time! Don't forget to marinate half fashion through and do not overcook. Delicious!
06/20/2017
The sauce/marinade tasted very very adept and caramelized well over the ribs. I added salt and pepper to information technology and drenched them about every v minutes in the oven (at 400 degrees instead of 425) to get a skilful glaze. The beef however was non very tender after existence boiled, and I may marinade or tedious cook next time to endeavour and go it more than tender. All effectually adept recipe nevertheless.
02/03/2015
Actually good and fast! Didn't accept red vino so I did 2/3 sherry wine and i/iii red wine vinegar.
12/xi/2017
This was like shooting fish in a barrel and came out fantastic. I baked it in the oven at 400 for i 1/2 hours. Added some ginger. Delicious.
12/fifteen/2012
This is very good beef rib recipe. I usually practise not cook beef ribs, but this recipe was full of favor. Volition definitely brand it over again.
11/29/2017
We have made this several times simply as written and without red wine(nosotros were out). Absolutely delicious both ways! Great recipe!
02/xv/2009
This was a adept recipe but zero really fabled. I won't bother making over again. They were only too bones.
08/05/2015
Awesome recipe! I did drop the heat down to 350 to go along the sauce from burning. When I brand this again, I plan on making up some extra sauce
03/08/2017
This flavor was absolutely delicious. Only wish the beef ribs had more than meat on them. Cooked them in the oven for about xc minutes to make more tender. Will effort this once again on pork ribs, it'south that proficient!
05/21/2013
A fiddling tough, but insanely good season.
01/05/2016
Sauce was delicious. I did cut the oil in half and there was enough. Side by side time I will effort in a crock pot.
03/10/2019
This was delicious as written. The only matter I did differently was to put all the ingredients, except the flour, in my instant pot. (I didn't retrieve to thaw). I added the flour to the sauce at the end and simmered until thickened. Will be making this once again!
01/24/2019
I give this a 3 because the sauce was really good just the ribs were actually tough and I followed the directions exactly.
x/06/2015
INSANE RIBS I accidentally misread the recipe and used reddish wine VINEGAR instead of red wine and it was delish! Actually made the marinade zesty and tart. I volition utilise this again and may even effort information technology with chicken, shrimp, pork.
04/06/2017
today is my 2nd time making them and they are sooooo yummy,... i didnt add sugar or vino and put a teaspoon of curry instead of a pinch., nevertheless the overall recipe is GREAT!!
xi/30/2017
I had simply 1/2 Kg of moose ribs on hand so I halved the recipe. Holding the flour, I tossed all in a Sous vide handbag at 68C for ii 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 chop-chop, toss'em in and go-on-about-your-concern ribs. I'll practice this again with a whole bag o'ribs! Nice chore, MELISSACK!
09/24/2012
Insane Oven Beef Ribs Haiku: "These ribs were okay. Only the season was lacking. All the sauce slid off." Enlisted my hubbs to make dinner and he chose this recipe, and he followed it to a T. They smelled great, looked tasty, but all the flavour that went into the sauce didn't really cling or linger every bit much equally we would've liked.
09/22/2017
Loved it .Didnt put all the wine in as I wouldnt have whatever to beverage with the ribs
10/10/2017
My husband doesn't similar tomatoey BBQ sauces. This receipe is but right. I tweeked it a little scrap by simmering the ribs in the sauce in the pan earlier putting them in the oven. I thicken the remaining sauce by reducing information technology, and so adding Wondra. I spread the thickened sauce on the ribs a few minutes prior to being washed. Yum!
05/28/2015
It was amazing. My family loved them. This recipe is a keeper.
09/xxx/2017
I cooked them on the BBQ later on humid, basting them frequently. They turned out fine but not every bit tender equally described.
05/14/2016
I idea they were very good.I only used Baby Rays Sauce instead of making the sauce myself.Best part was my ameliorate half loved them.As a cook Id rate myself a 1 on a scale of 1 to ten.And so if I can do it so tin you.
12/08/2019
Awesome. I added 1 loving cup of Makers Mark to the sauce, coated the ribs and refrigerated overnight. Crawly became STELLAR!
10/27/2013
Substituted wheat beer for read vino. Too added a few dashes of ginger, a squirt of Sriracha and near i/4 cup ketchup. First thing is this seems way besides thin. Adjacent fourth dimension I would rut it on the stove pinnacle and then add a tablespoon of corn starch mixed with a little cold h2o, and so let that bubble for about 5 minutes. Then set aside to cool down. This should thicken it a bit.
08/eighteen/2019
I did change a few things. By slower cooking in the oven they came out great!
02/17/2020
Love it!! Volition be making again
08/20/2021
Loved this recipe! I read all the reviews and so made the following changes: red vinegar wine instead of red wine, cutting the oil in half, and used a teaspoon of ruby-red pepper flakes instead of curry pulverisation. Don't despair that the sauce is thin at kickoff, it will thicken up during cooking and you just need to mix it well when you pour in the remainder of the sauce at the halfway mark. My husband and I really enjoyed it and volition certainly melt it once again shortly. :)
10/07/2020
This turned out to be a great last minute recipe! I had to change some things around because I didn't have everything on hand and we needed to add extra spice. The recipe was very forgiving of the the changes. The ribs were juicy, tender, and full of flavor. My family unit ate them up and wanted more.
12/xxx/2015
The flavor of the sauce was groovy. I will make it once more but will have lengthen the cooking fourth dimension because the ribs were all the same tough.
11/19/2012
the sauce was good, i modified it with worcestershire sauce...
Source: https://www.allrecipes.com/recipe/86707/insane-oven-beef-ribs/
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