Boneless Beef Ribs Recipe with Homemade BBQ Sauce
These boneless beef ribs are simmered first, then baked in a sweet and tangy homemade barbecue sauce until fork-tender. Simple pantry ingredients, 15 minutes of hands-on time, and a sauce you’ll want to spoon over everything on the plate.
Servings: 8 people
Calories: 399kcal
Equipment
Ingredients
Ribs
- 3-4 pounds boneless beef ribs
- 1 cup water
- 1 medium onion sliced
- 1 tablespoon apple cider vinegar
Sauce:
- 1 cup water boiling or very hot
- ¾ cup light brown sugar
- ½ cup ketchup
- 2 cloves garlic minced
- 2 teaspoons ground mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 bay leaf
Instructions
Ribs
- In a Dutch oven, combine the ribs, water, sliced onion, and vinegar. Bring to a boil. Reduce the heat and simmer covered for 1 hour.3-4 pounds boneless beef ribs, 1 cup water, 1 medium onion, 1 tablespoon apple cider vinegar
Sauce
- In a mixing bowl, combine the light brown sugar and boiling water.1 cup water, ¾ cup light brown sugar
- Add the ketchup and whisk to combine.½ cup ketchup
- Add the garlic, mustard, Worcestershire, salt, and pepper. Combine. Add the bay leaf and set aside until the ribs are done simmering.2 cloves garlic, 2 teaspoons ground mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, ⅛ teaspoon pepper, 1 bay leaf
Bake
- Preheat oven to 350 degrees.
- Once the ribs are done simmering, take the ribs out and add them to a 9x13 casserole dish.
- Add 1 ½ cups of the water used to simmer the ribs in the dutch oven to the casserole dish surrounding the ribs. If you don't have 1 ½ cups leftover from the simmer, add water to reach this amount.
- Add the sauce on top of the ribs. Cover with foil.
- Bake at 350℉ for one hour.
- Uncover and bake for another 30 minutes or until fork-tender. Remove the bay leaf before serving.
Notes
Keep an eye on the pan during the uncovered bake. The liquid evaporates faster than you’d expect, so add a splash of water if it starts to look dry. Remove the bay leaf before serving.
Thicker cuts, such as English-style short ribs, may need a little extra time in the oven. Cook until a fork slides in easily and the meat starts to pull apart.
If your ketchup is on the sweeter side, reduce the brown sugar slightly. If the sauce is thicker than you like, whisk in a little water. Let the ribs rest for a few minutes before serving so the sauce thickens and clings to the meat.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm at 325°F with a splash of water or sauce until heated through. These ribs also freeze well. Wrap them tightly, freeze for up to 3 months, and thaw overnight in the refrigerator before reheating.
Serve over rice to catch all that sauce, or pair with roasted vegetables and a simple green salad for a complete meal.
Nutrition
Calories: 399kcal | Carbohydrates: 26g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 566mg | Potassium: 718mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg
