Barbecue Ribs
4 servings
700 minutes
Ribs in barbecue sauce are a true delight for meat lovers. This recipe embodies the traditions of European cuisine, where juicy meat is simmered in aromatic marinade, soaking up deep flavors. The barbecue sauce with hints of smoky aroma and rich tomato taste harmonizes perfectly with the tenderness of marbled beef. Slow cooking at low temperatures makes the meat incredibly tender—it literally melts in your mouth. The aromas of thyme, rosemary, and red wine give the ribs noble nuances, making them an ideal dish for a cozy dinner or festive feast. This is not just a dish—it's a gastronomic journey where every flavor note unfolds with new strength.
1
Season the ribs (preferably marble beef) with salt and pepper, and sear well in olive oil with whole garlic cloves, thyme, and rosemary.
- Beef ribs: 800 g
- Extra virgin olive oil: 1 tablespoon
- Garlic: 4 cloves
- Rosemary: 1 stem
- Thyme: 4 stems
- Salt: to taste
- Five Peppers Mix: to taste
2
Mix meat broth, barbecue sauce, red wine, fried garlic, rosemary, thyme, and chopped vegetables (carrot, leek, celery root and stalk, onion) for the marinade.
- Meat broth: 150 g
- Barbecue sauce: 250 g
- Red dry wine: 100 ml
- Garlic: 4 cloves
- Rosemary: 1 stem
- Thyme: 4 stems
- Vegetables: 300 g
3
Place the ribs in a cast iron container, pour in the marinade, and put in an oven preheated to 70–80 degrees for eleven to twelve hours.
4
Remove the container, let the ribs cool - and carefully extract them so that the meat does not separate from the bones. Strain the broth and reduce it by one third. If needed, add salt and pepper. Pour this sauce over the ribs and let it sit for two hours.
- Salt: to taste
- Five Peppers Mix: to taste
5
Then place the ribs in a pan and send them to an oven preheated to 180–190 degrees for twelve to fifteen minutes. The result should be meat soft enough to eat with a spoon. Serve with hot sauce.