The Hungry MouseChili Garlic Beef Ribs
This recipe is so easy, it’s kind of like cheating. I’m OK with that, though. (I’m all for fancy sauces and complicated meals. But there’s a definite time and a place for dishes like this.) It takes no time to slap together—then your oven does all the hard work. And while the ribs roast, you’ll have more time to hang by the pool, have a cocktail or three with your guests—or, in our case, finish unpacking while dinner takes care of itself.
Beef back ribs are the very same ribs you see on a standing rib roast (hands down, my favorite kind of holiday roast beast). And they have the same rich, beefy flavor—at a fraction of the cost. If you don’t see them in your grocery store, you should be able to find or order them from any good neighborhood butcher.
Some folks like to cook them at a higher temperature, for less time, tightly covered in foil. That works well. Me? I usually prefer to cook them at a lower temperature for a longer time. This helps the meat develop a really good crust—and get meltingly tender.
Wait, you’re using sauce from a jar? How very Sandra Lee of you!
I know, I know…but this recipe is all about short prep. I also really like Lee Kum Kee brand chili garlic sauce. The flavors are well balanced, with just the right amount of heat.
Now, you could make a similar mixture with fresh chili peppers, garlic, rice wine vinegar, salt, and sugar…but this recipe is about getting in and out of the kitchen fast. (Now that I think about it, that sounds really good. Homemade Chili Garlic Sauce! Coming soon from The Hungry Mouse Test Kitchen!)
All method, no recipe
This is really more method than actual recipe. It works just as well for one rack of ribs as it does for four. If you make more than one rack, just be sure to space them out on your pans so they’re not touching.
Chili Garlic Beef Ribs
Beef back ribs
Chili garlic sauce
Green onions, cut into rings, for garnish
Line a sheet pan with foil. Preheat your oven to 275 degrees.
Put a few large spoonfuls of chili garlic sauce on your ribs. (Actual amounts will vary depending on the size of your ribs.)
Slather the sauce all over the ribs with your hands, covering the top and bottom evenly.
Pop the pan into your preheated 275-degree oven. Bake uncovered for 3 to 3 1/2 hours, until the meat is nicely browned and falls off the bone.
Test the meat by tugging on an edge with a fork. If it’s still a little tough, pop your ribs back into the oven for 15 minutes or so, then test again. Your final cooking time will depend on how thick your ribs are.
Slice into individual ribs. Heap on a platter and sprinkle with chopped green onions.
It’s simple and easy. Enjoy!
24 Comments on “Chili Garlic Beef Ribs”
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Well Jessie – it is Sandra Lee indeed but coming from YOU makes it very special!
Lovely!
Gabi @ Mamaliga.
Ha! Thank you kindly, my dear.
+Jessie
These look delicious! Sounds tangy too,thanks for the recipe. I will give them a try!
Thanks, Bunny.
Let me know how you like ‘em!
+Jessie
Oh you make them look sooooo good! Yummy for my tummy!
Thanks so much, sir!
+Jessie
Talk about major yum! It’s totally okay to use jarred sauce especially when you’re hosting a party and you’re trying to socialize with your friends and such. I did the same thing with wings, when I threw Hurley a super bowl-surprise party for his birthday
See, you totally get it!
+Jessie
Gorgeous. I haven’t made ribs in over a year. I need to fix that.
Oh, yes! You do!
Get to the butcher, pronto!
+Jessie
Lookin’ good! Sometimes simple is best.
Hehe, amen to that. Thanks, man!
+Jessie
ah I’m craving for ribs again!!
Hehe, yeah I feel the same way lately. I think my Rib of the Week feature will be making a comeback!
+Jessie
haha, i love that you totally cop to being all ‘sandra lee’ – that’s the important and hilarious part! i love how she gets all wide eyed surprised at her own “ideas” – hey, for something REALLY special, add a few slices of LEMON to your water!
heh. and something tells me you aren’t planning on decorating the new digs every week with some eerily monochromatic pastel theme…
Don’t ever compare yourself to her, you are on a higher level!
The link to the sauce didn’t work out for me but I’ll look out for that brand!
We love beef ribs. Your method looks very interesting and your photos were super.
PS: I am one of those who likes Sandra Lee, by the way.
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So, so good. I just made this a second time tonight and loved it even more as I reduced the heat in my oven from 275 to 265 because my oven runs hot – and baked for at least 3 hours. I used a good amount of chili sauce, a tomato and chili sauce and then added some of the garlic sauce on top. Roast some green beans or something simple with it to minimize the kitchen activity.
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Hello,
Thank you for the mouthwatering recipes. I have a question About the Oven heat.. is it in Celsius or Fahrenheit ?
And is it okay if i use an electric oven? with or without conviction ? the heat from below or above or both ?
Thank you
Wissam
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