24-Hour Marinated Beef Ribs (Recipe)
Watch the flavors infuse over a leisurely 24-hour soak, creating ribs that are incredibly tender and filled with savory goodness. Perfect for patient cooks or those looking to impress at the next cookout, these marinated beef ribs are a game-changer. Let the countdown to the meat falling off the bone begin!
Ingredients:
2.75 lbs (1247 g) beef back ribs
4 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Steamed white rice (to serve)
For the marinade:
2 tbsp vegetable oil
⅛ cup honey
½ cup soy sauce
¼ cup brown sugar
¼ cup rice vinegar
¼ cup hoisin sauce
¼ cup oyster sauce
1 tsp black pepper
2 tbsp sesame oil
½ tsp red pepper flakes
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tsp Chinese five-spice powder
Instructions
For prepping:
Prepare the beef back ribs: If the ribs are still in one large rack, you can cut them into individual ribs for easier cooking and serving. Pat the ribs dry with paper towels to remove excess moisture.
In a mixing bowl, combine the soy sauce, brown sugar, rice vinegar, hoisin sauce, honey, oyster sauce, minced garlic, grated ginger, sesame oil, vegetable oil, Chinese five-spice powder, black pepper, and red pepper flakes. Mix well until the marinade is fully combined.
Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure all the ribs are coated evenly.
Seal the bag or cover the dish with plastic wrap, and marinate in the fridge for anywhere between 6 hours to 24 hours, to allow the flavors to infuse into the meat.
On the day of cooking:
Preheat your oven to 275°F (135°C) then transfer the marinated ribs and the marinade into a large roasting pan or a deep oven-safe dish. Cover the pan tightly with aluminum foil to create a seal.
Place the covered pan in the preheated oven and slow-cook the ribs for about 3 to 4 hours, or until the meat becomes tender and starts to fall off the bone.
Once the ribs are done, carefully remove the pan from the oven and uncover. If you prefer a slightly charred and caramelized surface, you can brush the ribs with some additional marinade and broil them in the oven for 3-4 minutes on each side, watching closely to avoid burning.
Garnish with chopped green onions and sesame seeds, and serve the ribs over steamed white rice.
Enjoy!
The slow cooking ensures the meat becomes tender and deeply infused with the rich flavors of the marinade. Get ready to savor the results of patience and flavor fusion.