|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try beef back ribs for more results.
1 - 10 of 12 for barbeque beef back ribs
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Cook ribs until tender. Lay ribs into baking dish. Pour sauce over and bake in microwave for 5-10 minutes.
Crush garlic and ... pan, except for ribs. Stir ingredients ... into the sauce. Let soak for 1 to 2 days. Then barbeque. Can cook in oven or on the grill.
Preheat oven to ... (or halfway each rib). Bake at ... Drain and add barbeque sauce as needed ... to 400°F. Bake 30 minutes. Remove from oven and serve.
Sprinkle salt, pepper, and garlic salt over ribs on both sides. Mix together barbeque and A-1 sauce ... are very tender and delicious after slow-cooking!)
Boil ribs to remove excess ... together and add over ribs. Cook in oven covered for 2 hours at 300 degrees, baste often. Leave cover off fat about 1/2-1 hour.
In a large ... soup pot, layer ribs and add chicken ... grilled potatoes, rice or used as a bread dip. Recipe can be doubled, use a large pot. Serves 4-6.
Place roast, onion, ... broth. Cool and shred beef. (Discard remaining broth.) Add remaining ingredients to reserved broth and shredded beef. Simmer 2 hours.
Brown meat in ... remaining ingredients. Cover. Simmer 1 1/2 to 2 hours until tender. TIP: The ribs may be covered ... 350 degrees for 1 1/2 to 2 hours.
300 - 375 degree oven. Put ribs in glass or ... (medium amount) and cook a while. End result should be dark, gooey and delicious. Serve with light stuff.
Cook ribs in 4 cups ... (Save liquid for barbeque sauce.) Mix all ... ribs. Cover with foil and bake 1 hour at 350 degrees, basting every 15 to 20 minutes.
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