Savory Slow-Roasted Beef Ribs with Maple Glaze
Transform your dinner with these Savory Slow-Roasted Beef Ribs, which are sure to impress family and friends alike! After years of grilling, I discovered the art of slow-roasting that infuses the meat with flavor and tenderness like no other method can. These beef ribs are marinated in a delightful blend of ketchup, maple syrup, and balsamic vinegar, creating a perfect harmony of savory and sweet flavors. With a touch of spice and aromatic herbs, each bite melts in your mouth, making this dish a delightful centerpiece for any occasion. Give yourself time to marinate the ribs for ultimate flavor, then roast them low and slow for a dish that is as easy as it is delicious.
4-6
Servings
533
Calories
12
Ingredients
Ingredients
ketchup
1 (bottle (14 ounce))
maple syrup or honey
1/2 (cup)
balsamic vinegar
3 (tablespoons)
Worcestershire sauce
2 (tablespoons)
Dijon mustard
1 (tablespoon)
fresh minced garlic
1 (tablespoon (optional))
green onions or chives
3 (finely chopped or 1/2 cup)
cinnamon
1/2 (teaspoon)
allspice
1/2 (teaspoon)
fresh ground black pepper
1/4 (teaspoon (or to taste))
hot pepper sauce or cayenne pepper
1 (dash (optional))
meaty beef ribs
4 (lbs)
Instructions
1
In a medium bowl, whisk together ketchup, maple syrup (or honey), balsamic vinegar, Worcestershire sauce, Dijon mustard, minced garlic (if using), chopped green onions (or chives), cinnamon, allspice, black pepper, and a dash of hot sauce or cayenne pepper (if desired) until well combined.
2
Place the beef ribs in a large bowl or resealable plastic bag, and pour the marinade over the ribs. Ensure that the ribs are evenly coated. Cover the bowl or seal the bag, and refrigerate for a minimum of 2 hours, or ideally up to 48 hours, turning the ribs occasionally to enhance flavor infusion.
3
Once marinated, preheat the oven to 325°F (163°C).
4
Remove the ribs from the marinade and drain (reserve the marinade). Arrange the ribs in a large roasting pan with the bone side facing down.
5
Brush the ribs generously with the reserved marinade, then bake in the preheated oven for 30 minutes.
6
After 30 minutes, carefully turn the ribs over, brush with additional marinade, and bake for another 30 minutes.
7
Finally, turn the ribs one last time, coat with the remaining marinade, and continue baking for an additional 35-40 minutes. Baste the ribs occasionally with the pan juices to keep them moist and flavorful.
8
Once the ribs are tender and caramelized, remove from the oven. Allow them to rest for a few minutes before slicing and serving. Enjoy your tender, savory delight!
Nutrition Information
37g
Fat
40g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Slow-Roasted Beef Ribs?
They are beef ribs marinated in a blend of ketchup, maple syrup, and balsamic vinegar, then roasted low and slow for tenderness.
What is the main flavor profile of this dish?
The dish features a perfect harmony of savory and sweet flavors with aromatic herbs and a touch of spice.
How much beef is required for this recipe?
The recipe calls for 4 lbs of meaty beef ribs.
How long should the ribs be marinated?
Marinate for a minimum of 2 hours, or ideally up to 48 hours for ultimate flavor infusion.
What is the recommended oven temperature?
Preheat your oven to 325°F (163°C).
Can I substitute maple syrup?
Yes, honey can be used as a substitute for maple syrup in the marinade.
What size bottle of ketchup is needed?
You need one 14-ounce bottle of ketchup.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
What type of vinegar is used for the glaze?
The recipe specifically uses balsamic vinegar.
How much Dijon mustard is required?
You will need 1 tablespoon of Dijon mustard.
What spices are included in the marinade?
The marinade includes cinnamon, allspice, and black pepper.
Can I make the ribs spicy?
Yes, you can add a dash of hot sauce or cayenne pepper if desired.
Should the ribs be placed bone-side up or down?
Arrange the ribs in the roasting pan with the bone side facing down.
How many calories are in a serving?
There are approximately 533 calories per serving.
What is the protein content per serving?
Each serving contains about 27g of protein.
How much fat is in this dish?
There is 37g of fat per serving.
How many grams of carbohydrates are in a serving?
There are 40g of carbohydrates per serving.
How many times should the ribs be turned during baking?
The ribs should be turned twice during the roasting process.
How long is the total roasting time?
The ribs roast for a total of approximately 95 to 100 minutes.
Should I reserve the marinade?
Yes, reserve the marinade to brush onto the ribs during different stages of baking.
What should I do with the pan juices?
Baste the ribs occasionally with the pan juices to keep them moist and flavorful.
Is garlic a required ingredient?
The recipe suggests 1 tablespoon of fresh minced garlic, but it is listed as optional.
Can I use chives instead of green onions?
Yes, you can use either 3 chopped green onions or 1/2 cup of chives.
How much Worcestershire sauce is needed?
The recipe calls for 2 tablespoons of Worcestershire sauce.
What is the final step before serving?
Allow the ribs to rest for a few minutes after removing them from the oven before slicing.
What is the prep method for the marinade?
Whisk all the glaze ingredients together in a medium bowl until well combined.
How much allspice is used?
The recipe uses 1/2 teaspoon of allspice.
Does this recipe require a grill?
No, this is a slow-roasted oven recipe, making it an easy alternative to grilling.
How do I ensure the ribs are flavorful?
By marinating the meat for an extended period and basting it during the roasting process.
What type of pan is best for roasting?
A large roasting pan is recommended for arranging the 4 lbs of ribs.