Barbecued Beef Ribs
Barbecued Beef Ribs requires about 4 hours and 55 minutes from start to finish. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 476 calories, 33g of protein, and 21g of fat per serving. If you have dijon mustard, onion, canolan oil, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Barbecued Beef Ribs for Two, Barbecued Beef Ribs, and Barbecued Beef Back Ribs.
Instructions
In a large skillet, brown ribs in oil in batches.
Place onion and water in a 5-qt. slow cooker; add ribs. Cover and cook on low for 4 to 5 hours or until meat is tender.
In a small saucepan, combine the remaining ingredients; cook and stir until heated through.
Remove ribs from slow cooker. Discard cooking liquid. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high for 30 minutes or until sauce is thickened.
Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon
Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Beef Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Bodegan Aniello 006 Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
Bodega Aniello 006 Pinot Noir
Attractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.