Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Whoopi Goldberg's Beef Ribs
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- #71306
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
ingredients
18 beef back ribs (not short ribs)
Marinade
2 cups bottled barbecue sauce
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon ground thyme
1 teaspoon natural smoke flavoring
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
directions
Place the ribs in a large saucepot of water. Heat to boiling. Reduce the heat and simmer, partially covered, for 45 minutes.
While the ribs are cooking, in a large saucepan, combine all the marinade ingredients along with pepper and salt. Heat to boiling.
Reduce the heat and simmer for 15 minutes. Stir occasionally.
Preheat the oven to 325 degrees F. Drain the ribs and arrange in 1 layer in a large roasting pan.
Pour 2 cups of the marinade over the ribs. Brush it on to cover both sides. Bake for 40 to 60 minutes or until the ribs are tender. Serve with the remaining marinade on the side.
added by
lajuana
nutrition data
751 calories, 55 grams fat, 22 grams carbohydrates, 41 grams protein per serving.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
August 14, 2013
I usually only have good luck making pork ribs but sine this recipe was rated highly I decided to try it. I am glad I did because this was definitely one of the best beef rib recipes I've made other than short ribs. The cooking sauce (it's not really a marinade) on the ribs is incredible.
August 17, 2010
These were just about the best ribs I have ever eaten, and definitely the best I have ever made. Everyone absolutely loved them. I am making them again tonight at my 7 year old's request.
July 12, 2009
I loved these ribs! I simmered mine almost 2 hours before baking them. The meat separates easily from the fatty parts. For some reason, these are even better the next day. Wonderful substitute for those who don't eat pork.
June 29, 2008
melts in your mouth! Excellent!
March 2, 2008
Loved the flavor-- easy to make! My son constantly begs me to make them!