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My BBQ Beef Ribs

bbq beef ribs
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My BBQ Beef Ribs Recipe is one of my top BBQ dishes. Any kind of barbecue is simply the best. No limits, meat, fish, vegetables, fruits. So easy and delicious. That is how I like to eat through summer. When summer is over, here is the great alternative how to enjoy BBQ meal even in a different season.

Fabulous BBQ sauce, inspired by my very favourite Jamie Oliver, accompanied by a stunning celery salad. It really goes perfectly with ribs. Serve it with fresh baguettes. My tip is to grill them 1 minute from each side, on the grill, where you prepare your ribs. The sauce will stick to it and it will taste just awesome.
Another tip is to bake the baguettes with The Herbal Butter as per listed below. Yummy!

Even though the meat itself takes a long time to prepare, a stove or grill is doing the job itself. Therefore, it is one of the easiest preparation in general. Enjoy!

Check out Jamie’s BBQ sauce here

Total Time: 50 minutes + 4 hours slow cooking of The Ribs

Shopping List

The Ribs:
1000g of high quality beef ribs (farmer’s market in Prague: eco product s.r.o.)
Sea salt and ground black pepper
Olive oil
A knob of butter

Baguettes with Herbal Butter:
4 fresh French Baguettes
100g of butter
1 large clove of garlic, crushed, peeled and finely chopped
1 handful of fresh thyme, parsley and basil
A pinch of sea salt

The Celery Salad:
A bunch of celery, washed, halved and sliced
2 small apples/or bunch of grapes, washed, peeled and chopped
juice from ½ lemon
50g of Cheddar cheese, chopped
1 good quality Greek yoghurt
3 tablespoon of mayonnaise
1 teaspoon of Dijon Mustard
Sea salt and ground black pepper

The BBQ Sauce:
70 ml of Heinz Ketchup
70 ml of stout
3 tablespoons of Worcestershire Sauce
1 teaspoon of Dijon Mustard
2 teaspoons of Balsamic Vinegar
2 teaspoons of honey


The Ribs

Clean the beef and season well with salt and pepper. Sprinkle with the olive oil and rub it in all over the meat.

Melt the butter in a deeper, non sticking frying pan on high heat. Add the meat and sear nicely from both sides until golden. Lower the heat to low, add around 100 ml of boiling hot water and put the lid on. Cook slowly for at least 4 hours until the meat is tender, falling off the bone. The time depends purely on the size of the meat.

Whether you prepare The Ribs on a grill, you can creat a small deep bowl from aluminium foil and bake them in it with all the extra water. Check on them regularly and observe the beauty.

The Herbal Butter

In a marble mortar place herbs (thyme, parsley and basil). Add butter and garlic, season with salt and pepper. Mash into a smooth texture and taste. Wrap in aluminium foil like a candy and refrigerate until further processing.

The Celery Salad

In a mixing bowl place the celery, apples/grapes, lemon juice and cheese. Pour in yogurt, mayonnaise and season with a pinch of salt and pepper. Mix it well and set aside in the fridge.

Take the meat out and save the stock. You can either freeze it in a box or use for any kind of stews, baked potatoes or to cook rice in it.

The BBQ Sauce

Pour in the ketchup, stout, Worcestershire sauce, mustard, vinegar, honey and stir. Taste and taste and season accordingly. Sometimes it needs more ketchup, other time more honey. Let it thicken for about 5 minutes on medium heat and think about the taste. Take off the heat and set aside.


Before you finish the meat, slice the baguettes 4-5 times, not all the way through. Place pieces of The Herbal Butter in all of the holes.

Next, finish meat.
By using a basting brush, spread the sauce all over the meat. Continue cooking for at least 30 minutes on low heat (brush the sauce for couple of times, at least for once, while it is cooking).

Whether you finish the meat in a pan, increase the heat at the end of the cooking, so the meat nicely darkens and the sauce will stick better.

You can also bake it in the oven or grill, on 180 degrees.
Whether you finish the meat on a grill, add baguettes at the end, for about 5 minutes.
Whether you finish the meat in the oven, bake for 15 minutes from each side. Do not forget to brush The BBQ Sauce from the other side of the meat. For the last 15 minutes, place baguettes onto a tray, next to the meat.

Serve with Celery Salad and rest of the stout.

Makes 4 serves.

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