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🍖 Beef Ribs with Smoky Barbecue Glaze

Fall-off-the-bone tender and full of bold smoky flavor—perfect for Sunday enjoyment.

🛒 Ingredients:

For the Beef Ribs:

• 1.5–2 kg beef short ribs
• 1 tbsp olive oil
• Salt & pepper, to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chili powder (optional)
• ½ tsp ground cumin

For the Smoky BBQ Glaze:

• 1 cup ketchup
• ¼ cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp liquid smoke (optional, but adds real smoky flavor)
• 2 garlic cloves, finely minced
• Salt & pepper to taste

🔥 Instructions:

1. Prep the Ribs:

• Remove the thin membrane from the back of the ribs (if still there).
• Rub ribs all over with olive oil, then coat evenly with salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cumin.

2. Slow Roast (or Grill):

• Oven method:
  • Preheat oven to 150°C (300°F).
  • Wrap ribs tightly in foil and place on a baking tray.
  • Roast for 2.5 to 3 hours until tender.
• Grill method:
  • Preheat grill to low heat.
  • Grill covered on indirect heat for 2.5–3 hours, turning occasionally.

3. Make the Smoky BBQ Glaze:

• In a saucepan over medium heat, combine ketchup, brown sugar, vinegar, Worcestershire, mustard, garlic, and spices.
• Simmer for 10–15 minutes, stirring until thick and glossy.

4. Glaze and Finish:

• Once ribs are cooked and tender, brush them generously with the barbecue glaze.
• Oven: Increase oven to 220°C (430°F), uncover ribs, and roast for another 10–15 minutes to caramelize.
• Grill: Place ribs over direct heat and grill 5–10 minutes, brushing more glaze and turning until sticky and charred at edges.

🍽️ To Serve:

• Serve hot with creamy coleslaw, roasted corn, or garlic mashed potatoes.
• Garnish with fresh chopped parsley or thin green onions.

🔥 Sunday Tip:

Make extra glaze for dipping—it’s finger-lickin’ good!