Beef Ribs, American Style

I have to start by saying I have never eaten ribs before. Well, that's not quite true, I made that lamb rib roast the other week, but eating ribs as ribs? Never done it. Generally I've seen pork ribs and since I'm not a fan of pork I've always avoided them but the other day I found a recipe for beef ribs in the slow cooker. Then I happened upon some beef ribs and bought them with much haste and even more joy. Fast forward to last night when, upon glancing at my menu plan, I realised I didn't actually have the other ingredients I needed. My cupboards, like Mother Hubbard's, were bare and an onion could not be found. So scratch that idea and come up with something new. A wee bit of googling, a quick perusal of ideas over at taste.com.au and I had something new to try for dinner tonight. What can I say? These were sweet, but not too sweet. Sticky, but not crazy sticky. They sure weren't pretty but they tasted great. If you're looking for a different kind of meat dish to keep the man in your life happy this is for you. If you're on a diet  you'd best click away to somewhere else real quick!

Anyway, the original recipe is over here but this is my version with a couple of minor changes. I served mine with baked potatoes and steamed vegies in an effort to 'healthy it up' just a bit!

American-Style Sticky Beef Ribs
Adapted from a recipe on taste.com.au

Ingredients
1/2 cup tomato sauce
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon brown sugar

1 tablespoon wholegrain mustard

1kg beef ribs, trimmed 

 

1. Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn several times to coat thoroughly.

2.Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray and spoon excess marinade over the ribs.

3. Turn oven down to 130C. Bake ribs for 2 1/2 hours, turning ribs over once or twice, or until cooked through.