Elton's BBQ Here you go, I did my best.
Ingredients:
1 rack of beef back ribs. I used a 3 rib rack.
120 ml, 1/2 cup or more Cider Vinegar
1 Tbsp of Honey
236 ml, 1 cup or more of beef stock
Beef Rub, I used Hank's
120 ml, 1/2 cup or so of BBQ Sauce
Salt, Pepper
1 onion, thinly sliced
2 ribs celery chopped 2.5 cm
Garlic
Carrots
Directions:
Pre heat oven to 135° C, 275° F
Remove membrane on bottom of ribs
Dry Brine and season with favorite rub.
Mix cider vinegar, honey, beef stock and BBQ sauce together
Place in 33cm x 23 cm pan 13" x 9"
Add onions, celery and carrots and garlic
Put Ribs on top and spoon some liquid on top, also put some onions on top of meat
Cover pan tightly with foil and bake for 2.5-3 hours or until fork tender. Very tender. Every once in a while, check to make sure there is enough liquid in the bottom of pan. Add more stock if needed.
Remove meat and carrots and set aside to rest
Start broiler or heat oven to 288° C 550°F
To make gravy:
While resting strain the liquid from the pan and discard the celery and some of the onions.
Place liquid in a pot, bring to a boil and reduce a little. Thicken with a cornstarch slurry if you like.
Place meat and carrots on a sheet pan. Put under broiler or bake at 288°C, 550°F for a few minutes until meat is nice and brown and carrots are soft.
Cut and serve.
You may need to adjust amounts per your taste and what works better for you.
Ingredients:
1 rack of beef back ribs. I used a 3 rib rack.
120 ml, 1/2 cup or more Cider Vinegar
1 Tbsp of Honey
236 ml, 1 cup or more of beef stock
Beef Rub, I used Hank's
120 ml, 1/2 cup or so of BBQ Sauce
Salt, Pepper
1 onion, thinly sliced
2 ribs celery chopped 2.5 cm
Garlic
Carrots
Directions:
Pre heat oven to 135° C, 275° F
Remove membrane on bottom of ribs
Dry Brine and season with favorite rub.
Mix cider vinegar, honey, beef stock and BBQ sauce together
Place in 33cm x 23 cm pan 13" x 9"
Add onions, celery and carrots and garlic
Put Ribs on top and spoon some liquid on top, also put some onions on top of meat
Cover pan tightly with foil and bake for 2.5-3 hours or until fork tender. Very tender. Every once in a while, check to make sure there is enough liquid in the bottom of pan. Add more stock if needed.
Remove meat and carrots and set aside to rest
Start broiler or heat oven to 288° C 550°F
To make gravy:
While resting strain the liquid from the pan and discard the celery and some of the onions.
Place liquid in a pot, bring to a boil and reduce a little. Thicken with a cornstarch slurry if you like.
Place meat and carrots on a sheet pan. Put under broiler or bake at 288°C, 550°F for a few minutes until meat is nice and brown and carrots are soft.
Cut and serve.
You may need to adjust amounts per your taste and what works better for you.
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