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Barbecued Beef Ribs

 Barbecued Beef Ribs
These tender, slow-cooked ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties. —Erin Glass White Hall, Maryland
8 ServingsPrep: 25 min. Cook: 4-1/2 hours

Ingredients

  • 4 pounds bone-in beef short ribs, trimmed
  • 2 tablespoons canola oil
  • 1 large sweet onion, halved and sliced
  • 1/2 cup water
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup plum preserves or preserves of your choice
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground cloves

Directions

  • 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.
  • Yield: 8 servings.

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Barbecued Beef Ribs (continued)

Nutritional Facts: 6 ounces cooked beef with 1/4 cup sauce equals 351 calories, 14 g fat (5 g saturated fat), 55 mg cholesterol, 858 mg sodium, 38 g carbohydrate, trace fiber, 18 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.