{ingredients}
1.5 lbs Boneless Beef Chuck Ribs
Salt and Pepper, to taste
2 tbsp white balsamic or white wine vinegar
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp nutmeg
1 tbsp garlic powder
1.5 tbsp *crushed* dried rosemary
2 tsp coconut oil
{method}
Preheat oven to 275 degrees
- Let coconut oil warm on top of the stove until liquified. Brush onto ribs with a pastry brush.
- Season both sides of ribs and lay in a baking dish with the fat side up.
- Combine the remainder of the seasonings in a small bowl and rub evenly onto fat side of ribs.
- Cover tightly with aluminum foil and roast for two hour or until ribs are cooked through and tender.
I am not generally a fan of ribs- I don't like BBQ sauce. But ArmyMan loves BBQ ribs, so whenever they go on sale I try to pick them up. These cuts were very economical- on sale for less $1.50/lb. I picked up just under 3 lbs (8 ribs) and cooked half in ArmyMan's nasty commercial BBQ sauce (supposedly it's really good but not my style) and half with this recipe. I served it with roasted sweet potatoes and butternut squash and green beans. ArmyMan ate four ribs and I was completely full with one large rib.
Those do look yummy! I'm not a huge fan of barbecue sauce either, so I'm always looking for an alternative.
ReplyDeleteDakotaPam- they were fabulous as leftovers too. I chopped them up and sauteed some cabbage and red onion and then tossed the rib meat in to warm up. Even my rather picky husband gobbled it up and then finished what was in the pan.
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