This elegant entree goes well with a starch and vegetable, but is equally delicious shredded and served on a bun. The recipe pairs well with petit verdot from Flying Fox Vineyard and appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 5 lbs bone-in beef ribs or 3 ½ lbs deboned beef ribs
- 1 T. paprika
- ⅓ c brown sugar
- 1 t. salt
- 1T black pepper
- ¾ t. ground cumin
- 1 t. garlic powder
- 9 X 13 pan
- Small mixing bowl
- Grease pan
- 1 T. onion powder
- 1 T. ground mustard
- ½ t. Cayenne pepper
- ¼ medium onion, finely minced
- 2 cloves garlic, finely minced
- 2 - 8 ounce cans tomato sauce
- 2 T. Worcestershire sauce
- 1 ½ c to 2 c. water
- Cooking spray
- Medium mixing bowl
Directions:
Step 1: Preheat the oven to 325 F for a traditional oven or 300 for a convection. Grease a 9 X 13 pan with cooking spray.
Step 2: In a small mixing bowl, combine the paprika, brown sugar, salt, black pepper, cumin, garlic powder, onion powder, ground mustard, and cayenne. Pat the beef ribs dry and rub with the seasoning mixture.
Step 3: Then place the ribs in a single layer in the baking pan. If using bone in, turn the meat down and the bones up in the pan.
Step 4: In a medium mixing bowl, blend together the onion, garlic, tomato sauce, Worcestershire sauce, and remaining rub. Add 1 ½ c. of the water and stir in thoroughly. Pour over the ribs and cover with a tent of aluminum foil.
Step 5: Bake the ribs for 2 hours then remove from the oven and turn the meat over. If the sauce seems dry, add an additional ½ c. water.
Step 6: Bake an additional 1 ½ to 2 hours or until the meat is ready to fall from the bone.
Step 7: Serve the ribs with a little of the sauce and place the remaining sauce in a bowl on the side.
Serves 6
