Wednesday, June 11, 2014

Recipe: Quick / Easy Boneless-Chuck Country Style Beef Ribs

Yesterday I mentioned that I had planned to make ribs for dinner, but had not remembered to marinate them soon enough. Thankfully, the internet came to the rescue, and it was unnecessary for me to think of something else for dinner. I found a recipe on Food.com which promised I could have tender ribs in under three hours! Perfect! 


This was our dinner last night:
A baked potato, broccoli and a glass of Malbec were the perfect accompaniment to these ribs!

Following some of the directions from the recipe mentioned above, and incorporating comments people had written about it, this is how I cooked the ribs yesterday:


Quick and Easy Boneless Chuck Country-Style Beef Ribs


Directions:
1.  Place ribs in a large stockpot with enough water to cover them by at least 1 - 2 inches. (Enough to ensure they will remain submerged as the water evaporates when boiling.



Apparently, this cut is not even really from the ribs, but from the shoulder!



2.  Add about:

  • 1/2 tsp. onion powder 
  • 1/2 tsp.garlic powder 
  • 1 tsp. salt 
  • 3/4 tsp.pepper
  • 1 tsp. barbecue seasoning or 1 cup barbecue sauce. 
I considered adding some cut up onion and minced garlic, but decided not to bother - and it was just fine without it.


Be sure the meat is well submerged


3. Bring contents of pot to a boil, then keep at a low boil (just above a simmer) for at least 2 hours, or until meat is tender.
You can see here that a lot of liquid boiled away.  Perhaps I should have added more


4.  Remove meat from pot to a dish. Discard liquid.
Meat is cooked, but will be much tastier in a bit!


5.  Coat all sides of meat with your favorite barbecue sauce (I like Sweet Baby Rays.)


Really slather on the barbecue sauce!


6. Grill meat, turning occasionally until heated through and sauce has caramelized (about 10 - 15 minutes).  Remove from grill and serve with additional barbecue sauce if desired.
Turn occasionally, and grill until heated through.

Ribs can be quite greasy, but this was not the case with these.  The water I discarded had quite a bit of fat in it. Perhaps an added bonus of boiling the meat is that the end result becomes more lean.  

I was very pleased with this method, and will use it again! These ribs turned out very flavorful and tender! 
Mmmmm!


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22 comments :

  1. Great recipe. My family loves ribs - I will definitely give this a try!

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  2. My mom always pre-boiled ribs before grilling so that they would cook faster. Now that I think about it, they were always super-tender, falling off the bone! This is a great idea! Thanks for sharing.

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    1. Thanks Karen. The “ribs” I made were boneless, but I think they would have fallen off the bone if it was there!

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  3. These look amazing Susan. I've heard of parboiling the ribs first but wasn't sure if it worked. mmmmmm my family loves ribs. I might go ahead and try them with the bone since I don't want to leave the doggies out :)

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    1. I hope you like them if you do! Happy weekend!

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  4. I've never tried cooking these types of ribs before. Whenever I do, I'd like to try your method. They look great! I've heard great things about Sweet Baby Rays barbecue sauce too. Will have to remember it the next time we do some grilling.

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    1. Sweet Baby Rays is great on them. I hope you like them if you try them Teresa. I see a LOT of recipes on your blog that I want to try!

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  5. Sweet Baby Ray's is the stuff! I enjoyed this post and will plan on making some of those soon. They look tremendous.

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    1. Glad you liked the post, and I hope you enjoy the ribs when you do make them. My family has already asked that I make them again some time soon this summer!

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    1. I totally missed seeing this comment when you posted it Susan. Forgive me for not responding - I am so glad you liked this recipe for ribs!!

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  7. They look fantastic... Mine are on the stove boiling as I write this! Cannot wait to taste them!

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    1. Ryan - I am so very glad you like the recipe. I really hope you will stop back and let us all know how you liked the ribs! I make them quite often for my family, and we have never been disappointed :) Thanks for stopping by and leaving a comment. I hope you have visited the home page of my blog, and seen what else it has to offer.

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  8. I'm cooking some right now sounds like a great recipe!!

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  9. I looked for an easy to follow recipe that didn't involve me staying in the kitchen for a long time haha. So your recipe had those two perfect elements. I could put the ribs on the stove on low and keep studying as I'm in my office making sure all is good. Excited to make these for my husband. We keep adding great recipes like yours to our first year as newlyweds! You made it to our list :) Keep posting! Blessings !

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    1. Hi Maritza. Thanks so much for your nice comment! I hope that you enjoy this recipe when you make it - my family always loves ribs cooked this way. Have fun collecting your recipes - I hope you find some more here that you like. Congratulations on your wedding!

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  10. Not sure what i did wrong followed everything boiled great was almost falling apart soon as grilled instanly dried out not so good flavor there but really really dry... any idea what i could have done wrong?

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    1. I'm sorry to hear this. I'm not really sure why your ribs were dry. Perhaps you boiled or grilled them too long? Perhaps your cut of beef was unusually lean to begin with? If you try again, I hope you have better luck!

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  11. Yummy..turned out great tonite! ����% positive to making this again!! Thanx Sue and happy labor day!

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    1. I have been away from my blog for a while, but just catching up today and saw this comment. Glad to hear this recipe was such a success for you Peach! I hope you enjoy the other recipes on this site as well.

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  12. YUM; these were great! I've never seen this cut of meat, so on a whim I bought a package yesterday. I had the Barbecue 3000 and used that along with the other spices you mentioned. The only change I made was to add a heaping teaspoon of Beef Better Than Boullion to the water. My husband said that next time he would oil the grates of the grill first because the sauce made the meat stick. But I really like this recipe and as a bonus, I think it would work great for entertaining or anytime you want a make-ahead meal. The meat could be simmered in advance, then refrigerated and grilled (or maybe even broiled?) at the last minute.
    Thanks for the recipe.

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Many thanks to everyone who leaves a comment here!