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 used “BBQ 3000” spice from Penzeys Spices.)  

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 Ray's Barbecue Sauce.)

Really slather on the barbecue sauce!

6. Grill meat, (you may first want to oil the grill so they don't stick) turning occasionally until heated through and the 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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