Cooking Tender Boneless Beef Ribs Without Bbq Sauce

Boneless beef ribs can be cooked in a variety of ways without BBQ sauce. Some popular methods include grilling, baking, and slow cooking. For example, one recipe suggests marinating the ribs in soy sauce, red wine vinegar, and beef broth, while another recommends a dry rub with spices such as smoked paprika, chili powder, and garlic powder. Additionally, boneless beef ribs can be cooked in a slow cooker or crockpot with ingredients like apple cider vinegar, Worcestershire sauce, and hot sauce.

Marinate in soy sauce, red wine vinegar, beef broth, hot sauce and honey

Ingredients

• 1/2 cup soy sauce
• 1/2 cup red wine vinegar
• 1/2 cup beef broth
• 2 tbsp Tabasco sauce (or other hot sauce)
• 3 lbs boneless beef ribs
• Honey to taste

Method

• In a small bowl, whisk together the soy sauce, vinegar, broth, Tabasco sauce and honey.
• Place the ribs in a zip-top bag. Pour the marinade inside and rub to coat.
• Seal the bag and let marinate for at least 4 hours. You can also leave it overnight for extra tenderness.
• Heat the grill to high. Place the ribs on direct heat and sear on each side for five minutes.
• Move the ribs to indirect heat and close the lid. Grill for 30 minutes.
• Wrap the ribs in foil and continue grilling for 2 hours. The internal temperature of the grill should be kept at 275 degrees Fahrenheit.
• Open the foil pouch and place the ribs on a platter. Pour the broth from the foil pouch over the ribs and serve.

Grill for 5 minutes on each side

Grilling boneless beef ribs is a straightforward process that can deliver mouthwatering results. The key to success is knowing how to handle the grill and when to flip the ribs.

After marinating the ribs for at least four hours, set your grill to high or medium-high heat (375-400°F) with a direct heat zone and an indirect heat zone. Place the ribs on the direct heat zone and grill for 5 minutes on each side. This step will create a nice char on the ribs and help caramelise them, thanks to the honey in the marinade. Be sure to keep an eye on them during this process.

Once the ribs have been grilled on both sides, it's time to move them to the indirect heat zone. Here, you'll slow cook the ribs at 275°F for an additional 30 minutes. If you're using a gas grill and want to enhance the smokey flavour, you can add some wood pellets to a smoke box or create a wood chip foil pouch. However, the ribs will turn out great even without the added smoke.

After 30 minutes of slow cooking, wrap the ribs tightly in foil and continue grilling over indirect heat for another 2 hours. At this stage, you're essentially braising the meat, and it can even be finished in the oven. When you unwrap the foil, the boneless beef ribs will be soft, and you can pour the natural juices from the foil over each serving for added flavour.

To ensure your boneless beef ribs are cooked perfectly, use a meat thermometer to check their internal temperature. They are done when they reach an internal temperature of 200-205°F.

Slow cook at 275°F for 30 minutes

Slow cooking is a great way to make tender and juicy boneless beef ribs without a BBQ sauce. Here is a step-by-step guide to help you achieve delicious results:

Step 1: Prepare the Ribs

Before cooking, it is recommended to remove the thin membrane from the back of the ribs. This step is optional but removing the membrane can make the ribs more tender and easier to eat. It also helps the smoke and seasoning flavours penetrate the meat more evenly.

Step 2: Seasoning

For seasoning, you can use a simple homemade spice rub or a store-bought BBQ seasoning. A basic spice rub can be made by mixing smoked paprika, chilli powder, garlic powder, salt, onion powder, black pepper, and cumin. You can also add brown sugar to the mix. Generously season both sides of the ribs, making sure the spices adhere to the meat.

Step 3: Slow Cooking

Preheat your oven to 275°F. Place the seasoned ribs in a large baking dish or roasting pan. Cover the pan with foil and place it in the oven. Slow cook the ribs for 30 minutes at this temperature.

Step 4: Wrap and Continue Cooking

After 30 minutes, wrap the ribs tightly in foil. Place them back in the oven and continue cooking for about 2 hours, or until the internal temperature of the meat reaches 200°F to 205°F. This step is crucial for breaking down the collagen in the meat, making it tender and juicy.

Step 5: Rest and Serve

Once the ribs are done, remove them from the oven and let them rest for a few minutes before serving. Boneless beef ribs are best enjoyed straight out of the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.

Tips:

• For a crispier texture and some caramelisation, you can finish the ribs under the broiler for 4-5 minutes after removing the foil.
• Use a quick-read thermometer to check the internal temperature of the ribs to ensure they are cooked to your desired doneness.
• If you prefer fall-off-the-bone ribs, simply cook them longer in the oven while covered in foil.

Wrap in foil and grill for 2 hours

After the ribs have been marinated, grilled, and moved to indirect heat, it's time to wrap them up tight in foil and continue the slow cooking process. This step is crucial, as it helps to tenderize the meat and infuse those delicious flavours.

For charcoal and gas grills, wrap the ribs and place them back on the grill over indirect heat. You can also finish this step in the oven; simply pop the wrapped ribs in and let the oven work its magic.

The ribs will need to grill for about 2 hours or until the internal temperature reaches 200-205°F. This slow cooking process is what transforms tough meat into tender, juicy ribs.

Once done, carefully unwrap the foil, and you'll be greeted by soft, mouthwatering boneless beef ribs swimming in a pool of their natural juices. Drizzle those juices over each serving for an extra flavour boost.

Tenderize with a mallet

Tenderizing your beef ribs is a crucial step in the cooking process. It helps speed up the breakdown of connective tissues in the meat, which can make it tough and chewy if left untreated. One way to tenderize your ribs is by using a mallet.

Choosing the Right Mallet

Select a meat mallet with a spiky side. The flat side is intended for pounding fillets of chicken or veal thin for escalopes, so it won't have the same effect on your ribs. If you don't have access to a mallet, you can use the bottom of a glass or a rolling pin as an alternative.

Preparing the Meat

Before you begin pounding your ribs, it's important to place them on a sanitized surface, such as a dishwasher-safe cutting board. You can also use wax paper or plastic wrap to cover the meat to avoid contaminating your surfaces.

Pounding Technique

When using the mallet, it's crucial to apply the right amount of pressure. Avoid hammering too hard, as this can crush not only the connective fibers but also the softer meat tissue, resulting in an undesirable mush. Instead, aim for a firm pounding that leaves the imprint of the spikes on the meat's surface, indicating that you've successfully penetrated and broken down the tough fibers. Repeat this process on both sides of the ribs.

Tips for Optimal Results

When tenderizing with a mallet, it's important not to overdo it. Gently pounding the ribs before cooking is sufficient to break down the tough connective tissues. Additionally, always cut across the grain when serving to further enhance the tenderness of the meat.

Frequently asked questions