Oven-roasted or barbecued ribs from Cumbrae's butcher shop.
1 rack beef ribs
Salt and pepper to taste
3 sprigs thyme (chopped)
1 sprig rosemary (chopped)
2 cloves garlic (chopped)
3-4 tbsp olive oil
3-5 cups chicken stock
Step 1: Preheat oven 425°F.
Step 2: Season beef ribs with salt and pepper.
Step 3: Combine herbs, garlic and olive oil and rub on ribs. Place into roasting pan and into oven to brown (15-20 minutes).
Step 4: Remove from oven and reduce temperature to 325°F. Add stock to roasting pan, enough to cover the bottom of pan and slightly cover the ribs. Allow the stock to come to a simmer on the stove top.
Step 5: Cover with foil and place back in oven. Roast until tender, about 2-1/2 to 3 hours. If liquid is low, add more warm stock, ensuring the pan does not dry out.
Step 6: When the ribs are cooked through, remove from pan and cool. Finish in oven or grill.
Baste the ribs with barbecue sauce and roast at 350°F, allowing barbecue sauce to caramelize, about 15-20 minutes.
Baste the ribs with barbecue sauce and place on medium temperature grill, allowing barbecue sauce to caramelize.