On Father's Day, treat dad to beef ribs roasted until bubbly
My husband absolutely loves beef ribs. He thinks of them as a special treat, so I hope he never sees this column to learn my secret of how easy they are to make! This recipe truly is "Finger-Lickin' Good."
I make these three-ingredient barbecue beef ribs as appetizers for special dinner parties I host or a special dinner treat. They are so incredibly easy and always come out delicious. Enjoy! After you make these once, you will see why they are always the hit of the party.
This recipe appears in my debut cookbook, "6-Minute Dinners (and More!)."
• Karen Nochimowski is the author of "6-Minute Dinners (& More!)," a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease. You will find wonderful testimonials in the book from Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran and many others. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantries in Chicago, which provides food at no cost to those in need around Chicago. So far Karen has provided more than 20,000 meals and over 15,000 pounds of nonperishable food. Part of the proceeds from the cookbook will go toward feeding those facing food insecurity.
Finger Lickin' Good 3-Ingredient Beef Ribs
Rack of beef ribs (about 4 pounds)
2 tablespoons soy sauce
1 cup of your favorite barbecue sauce
Preheat oven to 325 degrees.
Brush the soy sauce over both sides of the ribs.
Add ½ cup water to the bottom of a small pan (I like to use a disposable pan).
Place ribs over water, brush a ½ cup of the barbecue sauce over the top of the ribs and bake for 2 hours, covered tightly.
Remove from the oven, uncover and drain the liquid from the pan.
Brush the ribs with the remaining ½ cup barbecue sauce and bake uncovered another 20 minutes until bubbling. Serve immediately.
Note: You can also make these in the crockpot/slow cooker. Place your ribs on the bottom of the slow cooker, pour ½ cup water over the ribs, brush them with soy sauce and then pour ½ cup barbecue sauce over the ribs. Bake on high for 3 hours then transfer the ribs to an oven tray, add the remaining ½ cup barbecue sauce to the ribs and broil for 5-10 minutes until the top is bubbling.
Serves 6
Karen Nochimowski