How To Cook Western Style Beef Ribs - How To Cook. Check the meat with a thermometer to make sure it is the temperature you want it: Preheat the oven to 300 °f (149 °c) and prep the ribs.
Sweet & Tender Beef Ribs Recipe Taste of Home
Because spare ribs tend to be tougher than baby back ribs, and beef ribs tougher than pork, a slower, lower heat is ideal for beef spare ribs. The meat being dry is almost entirely a function of internal temperature, and not so. Line a rimmed baking sheet with foil or parchment paper and lay the ribs out in a single layer. Check the meat with a thermometer to make sure it is the temperature you want it: Preheat the oven to 300 °f (149 °c) and prep the ribs. Beef ribs are tricky, because there's no universal specification for where or how they should be cut. Let the oven heat up while you're getting the ribs ready. Meat will also dry out whether or not it’s cooked in liquid. A rack of side ribs will be tender, but not falling off the bone, in 5 hours or so on high in a slow cooker. Take the ribs out of the oven and serve, slathered in your favorite barbecue sauce.
Slather about 2/3 of the sauce all over the short ribs, and reserve the rest for the finished ribs. Start your grill about 30 minutes prior to cooking. Sprinkle salt and pepper on both sides. Slather about 2/3 of the sauce all over the short ribs, and reserve the rest for the finished ribs. Check the meat with a thermometer to make sure it is the temperature you want it: 145°f for medium rare, 160°f for medium. Preheat the oven to 300 °f (149 °c) and prep the ribs. Don't let the liquid evaporate completely. Take the ribs out of the oven and serve, slathered in your favorite barbecue sauce. These cuts cook quickly as they are boneless and remain juicy from their marbled fat. A rack of side ribs will be tender, but not falling off the bone, in 5 hours or so on high in a slow cooker.
