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If you love beef, you will love these BBQ beef ribs. A real crowd-pleaser.


Above is bite-sized portions served on the bone as decoration. Great if you are doing an Asian night with multiple dishes.

The secret to these soft succulent BBQ beef ribs is the slow cooking overnight.

I first rub and marinade the jacobs ladder beef ribs with a BBQ beef rub and five-spice, preferably for 24 hours before I slow cook the ribs on a trivet of vegetables, ginger and star anise. Add water, halfway up the tray to allow steam while cooking to keep moist and tender. Lay a sheet of greaseproof over the ribs and a double sheet of foil to completely cover and seal around the tray.

Now slow cook the beef ribs at 95°c for 12 hours / overnight.

Check the next day or 12 hours later and open up the foil. Be careful of the steam escaping. You should have nice soft beef ribs that feel like you could pull the meat apart with a folk. Or you can see that the bone will easily slide out of the ribs

Allow to cool and carefully pick up the beef without the juices onto a tray. Strain and save the juices for a Asian or Vietnamese soup as the juices are full of flavour from the beef and aromatics.

(At this stage you can also pull out the beef ribs if you would like to serve into small portions later or leave the meat on the ribs and serve as big BBQ beef ribs.)

Cover with cling film and chill in the fridge.

Once the ribs are fully chilled, you can either portion as big ribs or cut away from the ribs and cut into smaller pieces.

Make a BBQ sauce by combining the BBQ sauces, chilli sauce and grated ginger. Marinade the beef ribs in the BBQ sauce for at least 30 minutes before cooking.

Place on a greaseproof lined tray and cover with foil. Heat up at 180°c for 15-20 minutes. Serve individually or on a platter.

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BBQ Beef Ribs


Description

Tender and super succulent beef ribs. TBER – The Best Ever Ribs!


Scale

Ingredients

  • 2 x 2kg Jacobs ladder beef ribs
  • 6 tbsp Beef rib rub marinade
  • 2 tbsp five-spice powder
  • 1 x onion
  • 3” thumb-size piece of ginger
  • 3 x star anise
  • 3 cloves of garlic
  • 3 x carrots
  • water

BBQ Marinade

  • 4 tbsp jack daniels BBQ sauce
  • 4 Tbsp sweet baby rays BBQ sauce or another BBQ sauce of your choice
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sambal oelek
  • 2 tbsp teriyaki sauce
  • 1 tbsp mirin
  • 2” piece of ginger, peeled and grated
  • ½1 tbsp five-spice powder

Instructions

Marinating and cooking the beef ribs

  • Rub the jacobs ladder beef ribs with the BBQ beef rub and five-spice, marinade for preferably 24 hours before cooking.
  • Cut the onion, carrot and ginger into slices on a deep tray. 
  • Slice the garlic in half and add along with the star anise to the tray also.
  • Place your beef ribs of the trivet on vegetables on the tray.
  • Add water to an inch or 2 to the tray.
  • Cover with 1 layer of greaseproof paper and 2 layers of foil. Wrap and seal tightly.
  • Preheat the oven to 95-100°c.
  • Place your tray with the beef ribs carefully inside, cook for 12 hours or overnight.
  • Once cooked, the beef ribs should be soft to touch and the bone should be easily able to pull away. 
  • Take out of the tray onto a clean tray and cool. (If portioning into bite-size pieces, pull out the bone while still hot)
  • Strain and save the juices for another time for an Asian soup.
  • Once the beef is cooled, chill completely in the fridge. (all the stages above can be done the day before you would like to serve the beef ribs)
  • (on the day of serving) – Portion the beef ribs either into big beef ribs on the bone or cut away from the ribs and portion into desired sizes.
  • Make the BBQ marinade by mixing the BBQ sauce, chilli sauce, teriyaki, mirin, ginger and five-spice.
  • Marinade the beef ribs in the BBQ mix for at least 30 minutes.
  • Cook on a tray lined with greaseproof and covered with foil for 15-25 minutes at 180°c until piping hot.
  • Serve and enjoy the tender succulent beef ribs.

Notes

You can cook the beef ribs at 150°c for 4 hours, yet I find the best results are overnight or for 12 hours slowly cooked at 95-100°c.

Yields 8 big ribs or 16-20 smaller bite-size pieces.

You can cook the day before serving and chill completely in the fridge until needed. 

Keep the juices as this is full of flavour from the aromatics and beef ribs. Use for an Asian soup or Vietnamese beef pho.

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