While back ribs and short ribs may at first seem a bit challenging and ambitious to cook, they are actually as easy as making a pot roast! Spending around fifteen minutes in the morning, you put your ribs into the oven or slow cooker and add sauce. Then you just allow the ribs to cook on low heat all day until serving them at dinnertime! By then, the meat should be tender, juicy, and falling easily off of the bone. This is a great easy family dinner that can be made many different ways with different sauces. Never underestimate a good beef rib!
So, on to the recipes! Here we’ve collected some of our favorite beef rib recipes from around the internet. You can substitute short ribs and back ribs in these recipes so long as for back ribs you use a big enough pan! Another trick with back ribs is to cut a long rack in half to fit it more easily in your slow cooker.
Anyway, without further ado, let’s make ribs!
Slow Cooker BBQ Ribs from Family Fresh Meals
Covered in sauce and slow-cooked for 5 hours with only 10 minutes of prep time! You can use either short ribs or back ribs for this recipe. For gluten free, use GF BBQ sauce or your favorite homemade gluten-free sauce!
Moroccan Braised Short Ribs from Tastes Lovely
These slow-cooked Morroccan-style short ribs are cooked in a flavorful orange-cinnamon sauce and served with baked sweet potatoes. Paleo, Whole30, gluten-free, and dairy-free!
Orange Honey Hoisin Short Ribs from The Complete Savorist
These delicious beef short ribs are cooked in a bright and flavorful Asian-inspired sauce of orange honey, hoisin, and ginger ale.
No Fuss Easy Oven-Baked Ribs from Baking Mischief
Just two ingredients to these simple ribs: a rack of back ribs and your favorite BBQ sauce!
Roasted Greek Style Beef Ribs from OMG Food
These rich and tender Greek-style ribs are flavored with honey, lemon, and fresh herbs. Roasted in the oven for around 4 hours on low heat. Gluten free, dairy free, refined sugar free, paleo.
Oven-Baked Korean BBQ Beef Ribs from My Korean Kitchen
Flavored with rice wine, soy sauce, and asian pear, these tender short ribs are cooked low and slow at around 200 degrees F for 8 hours. Gluten free (use GF soy sauce) and dairy free. Not even a little bit vegan.
Guinness Braised Short Ribs from Jo Cooks
Cooked slowly in the oven for 3-4 hours, these tender ribs from Jo Cooks are braised in a stout, beef broth, and some delicious fresh herbs. For gluten-free, just use 1/4 cup rice flour and 1/4 cup of gluten free cornstarch or 1/2 cup of your favorite GF flour mix.
Gluten Free Sticky Asian Ribs from Flippin’ Delicious.
These slightly sweet and sticky Asian ribs are gluten free, dairy free, and paleo friendly (try switching soy sauce for coconut aminos and brown sugar for honey or coconut sugar)! Only about 10 minutes of active time involved in this easy recipe.
Easy Oven Baby Back Ribs from Lauren’s Latest
Though this recipe calls for pork back ribs, beef ribs will definitely work! Only three ingredients: back ribs, your favorite grill seasoning, and BBQ sauce. If you don’t want to use store-bought sauce, you can always try this homemade barbecue sauce recipe. If you’re gluten-free, just skip the Worcestershire.
Osso Bucco Slow Cooker Stew
I want to add my favorite Grilled Korean BBQ Short Ribs recipe to this delicious looking list!
http://www.epicurious.com/recipes/food/views/korean-barbecue-beef-marinade-2-109600
Having made this many times, I’ve tweaked it until it fits my taste. I substitute honey for brown sugar, and only use about half of what’s called for. The “piece” of kiwi is about half of a kiwi for a double recipe. I usually quadruple the recipe, and just whiz up the entire marinade recipe (whole kiwi, skin and all!) in the Vitamix, and skip the sugaring ahead part (honey in the marinade). I’ve also typically marinated the ribs longer than two hours and will get them going in the morning (don’t forget to rinse the bone dust off!), to grill them for dinner…but be careful because the kiwi really can tenderize the meat to an unappealing level. We grill over a screaming hot hardwood charcoal fire until the meat is beautifully seared, and even a bit charred in a couple spots. They’re best when all that lucious fat is nicely caramelized…but that fat, and the sugar/honey in the marinade makes for wiked flare-ups. Serve with lettuce, kimchi, sriracha and chili garlic paste, and sticky rice, to make little wraps.
One final note, being one of those who was anxiously waiting for your new processor to start doing the Korean-style cut, and also being one of those who orders 1/8ths regularly, I have had to resort to using the thick Flanken cut for this, deeply scoring the meat, and trying to butterfly it a bit, so that the marinade would soak in. It wasn’t pretty, but it tasted great.
Thanks Alderspring! Keep up the great work!!!
Thanks for sharing your favorite short rib recipe, Corrie! They sound amazing (you’ve got my mouth watering for some BBQ flavor right now). Thank you for being such a great customer & partner! Hope you enjoy the long-awaited Korean-style ribs!