I’m always looking for a new way to prepare beef ribs instead of with good ol’ BBQ sauce, which I love, but every once in a while I want something different. Over the last several years I have become a big lover of mustard, one of those things I just hated as a little kid!
Here’s my latest:
(I made these ribs in my oven, but you can certainly do them on your outdoor grill.)
3 pound beef ribs
3 tablespoons Dijon mustard (maybe even 1 more tablespoon if you are a “mustard person”)
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
3 cloves fresh garlic
Salt and pepper
- Marinate the beef ribs in the above ingredients in a plastic bag for at least 30 minutes up to 3 hours in the refrigerator.
(Note: Many people like to marinate overnight, however I am not one of them. I feel that marinating that long in an acid, in this case apple cider vinegar that the meat actually starts to “cook”. It usually becomes grey in color and any true beef flavor is lost.)
- Take the marinated beef ribs out of the fridge and bring to room temperature. That usually takes about 30 minutes.
- Pre-heat the oven to 350 degrees.
- Remove the ribs from the marinade.
- Place ribs on a rack in an oven proof pan.
- Pour remaining marinade over ribs. (Dispose of bag.)
- Cover with aluminum foil and bake for 1 hour.
- Reduce oven temp to 300 degrees.
- Remove the aluminum foil and continue to bake for another 30 minutes, or until the ribs have a slight crust.
- Remove from oven and let stand for 10 minutes.
Suggested side dishes: green beans, broccoli, cauliflower, corn on the cob, zucchini, yellow squash, kale, spinach, Brussels sprouts, baked beans, potato salad, tomato slices, baked potato, mashed potatoes, yams, rice, and green salad with a balsamic vinaigrette.
I think you will love the mustard flavor with the beef ribs. (It’s great for pork ribs too.) It is also much lower in fat and calories than BBQ sauce.
Let me know what you think.
