Cooking beef ribs sounds intimidating, but really it is not -- all you need is a few things to make these ribs scream "delicious."
Check your ribs before you buy them. They should have more meat than fat, and the ribs should have at least eight to 10 ribs on each slab.
Place the ribs inside a sealed container with 240 ml (1 cup) of vinegar, 240 ml (1 cup) of orange juice and 240 ml (1 cup) of lemon juice the night before you cook them. Let them sit until your ready to cook them. This mixture will allow the meat to tenderise as well as obtain great flavour.
Take the beef ribs out of the mixture and place them on a clean surface. Get out your salt and pepper and generously season both sides of the beef ribs. Rub it into all the crevices you can see.
Empty a can of tomato paste into a bowl, add 6 spoonfuls (around 125 g) of honey and mix well. Spread the mixture all on the ribs. Wrap the beef ribs up in heavy duty aluminium foil and place inside your pan. Be sure that you have the lid on the pan. Cook inside the oven at 230 degrees Celsius (450 degrees Fahrenheit) for 45 minutes and then set at 90 degrees Celsius (200 degrees Fahrenheit) for three hours. Do not bother or open the aluminium foil. Leave alone until it's done.
Turn off the oven and take the pan out. Place it on top of the stove and let it rest for at least 30 minutes. Do not take the lid off until the meat has rested. Once 30 minutes has passed, open up the aluminium foil and place the ribs onto plate. Be careful -- they might fall off the bone. Make your side dishes, serve and enjoy.
- Do not open lid or aluminium foil while cooking.
- When opening aluminium foil be careful of the steam. Use two forks to open it up.
- When taking the meat out of pan, be careful of it falling off the bone, this could burn you or someone else.
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