Beef ribs in the oven - 7 recipes (tasty and juicy)

Just the memory of beef ribs cooked in the oven makes your mouth water. Juicy, tender, soft, melting in your mouth, smelling breathtakingly throughout the entire apartment. It's all about them! Today you will learn how to deliciously bake meat ribs so that they can compete with restaurant dishes. And the secret is in the right meat and seasonings.

For cooking, take ribs with a good supply of meat, from a young animal. And pay special attention to the beef marinade. It is the sauce that makes the meal unforgettable. What can I add? Take red or white wine, various types of vinegar, soy sauce, pomegranate juice, honey, lemon juice, and even kefir. Combine a variety of spices in the marinade - turmeric, several types of pepper, coriander, oregano, thyme and others in your arsenal. All of them go harmoniously with beef.

The softness and taste of the dish depends on the time the beef is marinated. Ideally, you need to spend 8-12 hours on this process. If time is running out, make several deep cuts on the meat, then the time can be reduced to 1-2 hours.

How long to cook ribs

You won’t hear an exact answer on how long to bake ribs in the oven even from the most experienced chef. The time frame depends on the age of the animal, the size of the ribs, and the amount of meat on them. And the power of your oven can play a significant role. On average, it takes from 1.5 to 2.5 hours to prepare, although some recipes require longer baking.

Beef ribs in the oven recipe (very tasty marinade)

By cooking meat on the bone according to this recipe, you will achieve the main thing - you can eat the ribs almost with your lips. They will turn out so soft and tender.

Take:

Beef ribs - about a kilogram.
Soy sauce – 40 ml.
Honey - a big spoon.
Garlic cloves – 3 pcs.
Sunflower oil – 40 ml.
Pepper mixture - ½ small spoon.
Paprika – ½ spoon.
Mustard - a large spoon.
Salt.

Step-by-step preparation:

Rinse the ribs, dry slightly with a paper towel, and place in a deep container.

To prepare the marinade, pour soy sauce and oil into a bowl. Add the pepper mixture and paprika. Next add mustard and honey. Mix all this thoroughly and grind to obtain a homogeneous mixture.

Taste the marinade and adjust it for salt. chop the garlic cloves into fine crumbs and add to the marinade. Mix the sauce thoroughly again.

Fill the preparations, hide them under cling film and place them on the refrigerator shelf. The ideal marinating time is overnight, because the longer the meat is marinated, the tastier and softer it becomes. But if you don’t have the necessary time, wait at least a couple of hours.

Place the marinated pieces in a heat-resistant form. Seal it by wrapping it in foil or placing it in a roasting bag so that the beef retains all the juices. Fasten tightly so that there are no holes left.

Cooking time 1.5-2 hours depending on the size of the ribs. Oven temperature 180 o C.

After the specified time has passed, remove the form and open it. Return to the oven for another 15 minutes to form a nice golden crust. I advise you to increase the temperature to about 200 o C.

Beef ribs in tomato sauce

Ingredients:

1 kg ribs;
140 g tomato paste;
3 tbsp. l. sweet ketchup;
2 tbsp. l. granulated sugar;
1/4 chili pepper;
2 cloves of garlic;
salt;
freshly ground black pepper.

Wash the meat product and chop into small pieces.

Place a pot of water on the stove. Add salt and pepper to it. Wait for the liquid to boil and place the ribs in it. Cook the meat for 8 - 9 minutes with active bubbling. Remove the ribs from the water and leave to cool.

Prepare the marinade:

Mix sweet ketchup and tomato paste.
Add mashed garlic, small pieces of chili pepper.
Salt and pepper the mixture to taste.
Add sugar.
Mix the ingredients thoroughly.

Rub the marinade on each side of the ribs. Pour the remaining sauce on top. Cover the bowl with meat with cling film and put it in a cool place until the morning.

Transfer the marinated ribs to a frying pan, pour in the remaining marinade and simmer until done. It turns out very juicy, tenderly delicious. Serve the dish with any side dish and homemade bread.

How to cook juicy and tender beef ribs

I think you already understand that in order for the beef to become tender and juicy, it needs to be simmered in the oven for a long time. And nothing can be changed here. But you can play with spices. The following recipe proves this.

We take:

Ribs – 800 gr.
Champignons – 400 gr.
Bulb.
Red wine – 300 ml.
Garlic – 4 cloves.
Flour - a tablespoon.
Thyme - a couple of sprigs.
Broth (boiling water) – ½ cup.
Pepper, salt, sunflower oil.

How to bake:

If the ribs are too meaty, I advise you to make several cuts, then they will marinate better. Rinse the meat, dry with napkins.
Mix flour, pepper, salt in a bowl. Heat the oil in a frying pan and roll the pieces in the flour mixture. Fry over high heat until beautifully browned.
Transfer the blanks into the mold. At this stage, it is better to cover the ribs in any way.
Cut the onion into half rings, chop the garlic cloves. Place them in the pan in which the meat was fried. Fry them over high heat for just a couple of minutes.
Add sliced mushrooms and continue cooking until all the liquid has evaporated (approximately 10 minutes).
Pour in the wine and broth and let the sauce boil. Boil until the smell of alcohol evaporates. Season with salt and pepper.
Pour the sauce over the fried ribs, add the thyme, and stir the contents.
Place in the oven. For the first hour, bake the ribs at 180°C (under a lid or foil).
Then reduce the heat to 150 o C, cook at low simmer for another 2 hours.
Remove the thyme sprigs, turn off the oven, let stand for 10 minutes. The dish is ready.

Beef ribs: recipes with photos

Ingredients:

1 kg ribs;
140 g tomato paste;
3 tbsp. l. sweet ketchup;
2 tbsp. l. granulated sugar;
1/4 chili pepper;
2 cloves of garlic;
salt;
freshly ground black pepper.

Wash the meat product and chop into small pieces.

Prepare the marinade:

Mix sweet ketchup and tomato paste.
Add mashed garlic, small pieces of chili pepper.
Salt and pepper the mixture to taste.
Add sugar.
Mix the ingredients thoroughly.

Rub the marinade on each side of the ribs. Pour the remaining sauce on top. Cover the bowl with meat with cling film and put it in a cool place until the morning.

Transfer the marinated ribs to a frying pan, pour in the remaining marinade and simmer until done. It turns out very juicy, tenderly delicious. Serve the dish with any side dish and homemade bread.

Beef ribs with mushrooms in red wine

Ingredients:

2 kg of fresh beef ribs;
40 g tomato paste;
1 tbsp. strong meat broth;
90 ml olive oil;
1 tbsp. dry red wine;
230 g bacon;
330 g porcini mushrooms;
ground black pepper;
rock salt;
olive oil;
dry garlic.

Coarsely chop the prepared ribs. Sprinkle them with rock salt and pepper on all sides. Using your hands, vigorously rub these additives into the meat. Marinate the ribs for at least a quarter of an hour.

Heat olive oil in a deep frying pan. Fry the ribs on each side until a nice crust appears.

Add tomato paste and dry garlic to taste. Pour in the wine. Mix the ingredients and simmer together for a quarter of an hour.

Pour in the broth. Cover the pan with foil and put it in the oven for 70 minutes. Bake the dish at medium temperature.

Cut the bacon into thin strips. Fry over high heat with a little oil. The pieces should become crispy.

Cut the mushrooms in half. Fry in leftover bacon fat.

Remove the pan with the cooked ribs from the oven. Transfer the meat to a separate plate. Simmer the contents of the pan until thickened. Strain the resulting sauce through a fine sieve.

Place the still hot ribs on serving plates. Scatter porcini mushrooms and crispy bacon bits on top. Pour the strained sauce over the dish.

Beef ribs in caramel

Ingredients:

2.5 kg ribs (beef);
160 ml tomato sauce;
2 tbsp. l. white wine vinegar;
sea salt;
4 tbsp. l. Worcestershire sauce;
2 tbsp. l. spicy mustard;
2/3 tbsp. dark beer;
40 g bee liquid honey;
ground black pepper;
olive oil.

Wash the ribs and dry with paper towels. Cut. Cover them with salt and pepper. Rub seasonings vigorously into meat.

Drizzle olive oil over ribs. Place in a heat-resistant pan lined with 2-3 layers of foil (shiny side up). Heat the oven to 90 degrees and place the meat in it for 7 - 8 hours.

Place the finished ribs on an oiled baking sheet. Pour the remaining juice into the pan into the pan. Add beer, both sauces, honey, vinegar, mustard to it. Salt if necessary. Mix the ingredients and simmer over low heat until thick.

Pour the prepared sauce over the ribs on a baking sheet. Bake them in the oven preheated to 190 degrees for about half an hour. Serve this juicy dish with any side dish.

Beef ribs in a slow cooker

Ingredients:

730 g beef ribs;
70 g homemade adjika;
1.5 tbsp. filtered water;
2 large onions;
any vegetable oil;
fine salt.

Rinse the meat product thoroughly with running water. Using a sharp knife, cut into individual ribs. Rub fine salt directly into the meat pulp with your hands.

Peel all the onions. Cut into thin half rings.

Place half of the chopped vegetable into the bowl of the “smart pan”. Generously pour vegetable oil over it. Place the prepared meat on top. Coat it with adjika. Add the remaining onion.

Pour filtered boiled water over all ingredients. Close the lid of the device. Activate extinguishing mode. Cook the ribs for 80 - 90 minutes. After the beep, leave the dish to simmer for another half hour. Serve the soft, tender ribs hot.

Veal ribs with carrots and white beans

Ingredients:

9 - 10 large veal ribs;
3 pcs. carrots;
1 can of canned beans (white);
420 g tomatoes in their own juice;
5 - 6 garlic cloves;
salt;
olive oil or other high-quality vegetable oil;
spices for beef.

You need to start preparing the dish by processing the ribs. Rinse them well, rub with salt and selected spices for meat. Fry the meat product in a suitable multicooker mode. You need to cook the meat with the lid open, periodically turning the pieces until an appetizing golden brown appears on them.

Peel the carrots and cut into medium slices. Garlic - in random pieces. Remove the skins from the tomatoes in their own juice and cut into large pieces.

Place the prepared carrots, garlic and tomatoes along with the juice from the jar into the bowl of the “smart pan” near the ribs. Pour canned beans in there without liquid. Add salt to taste.

Activate the “Multi-cook” mode for 50 minutes. The optimal temperature is 150 degrees. The meat according to this recipe turns out to be very tender and tasty in a flavorful gravy.

Beef ribs in kvass

Ingredients:

1 kg beef ribs;
1 large onion;
2 juicy ripe tomatoes;
430 ml double fermentation kvass;
4 slices of rye bread;
5 pieces. carnations;
1.5 tsp. caraway;
salt;
meat seasoning mixture;
sunflower oil.

Cut the tomato and onion into half circles. Grind the bread and crust into thick short pieces. Dry the latter in a dry frying pan or in the oven. You can simply leave the bread overnight without a bag or film.

Cut the meat into individual ribs. Salt and rub each with seasonings. Heat sunflower oil in a cauldron. Fry the prepared meat slices on it until nicely browned.

Remove beef. In the remaining fat, cook the onion and pieces of bread together for 3 - 4 minutes. Add tomato slices, cumin, cloves, salt. Fry until the tomato begins to actively release juice.

Return the meat to the cauldron. Pour kvass into a container.

Simmer the dish under a tightly closed lid for 60 - 70 minutes. Serve the stewed treat for dinner with boiled potatoes or broccoli.

Spicy beef rib kebab

Ingredients:

730 g beef ribs;
2 tbsp. l. wine vinegar;
a pinch of cumin and coriander;
3 tbsp. l. sunflower oil;
3 - 4 garlic cloves;
spices;
fresh greens.

Wash the ribs and chop into small pieces. Place all the greens in a blender bowl along with the garlic cloves. Turn them into a homogeneous mass. Add salt, spices, wine vinegar and sunflower oil. Whisk all ingredients together thoroughly.

Cover the prepared ribs on all sides with the resulting bright green mixture. Mix them and put them in a cool place for 3 - 4 hours. If you have time, it is better to marinate the meat for as long as possible.

Place beef on grill. Fry over hot coals until fully cooked. Turn the meat periodically during the process. Serve the fried dish with spicy ketchup and assorted fresh vegetables.

Viennese soup with beef ribs

Ingredients:

1.5 kg beef ribs with plenty of meat;
1 kg beef brisket;
3 brain bones;
2 carrots;
1/4 celery root;
1 parsley root;
1 onion;
1 bunch of fresh parsley;
2 small tomatoes;
2 bay leaves;
salt;
allspice peas.

Prepare the meat:

Place the bones on the bottom of the pan.
Distribute the washed and chopped ribs on top.
Add large pieces of beef brisket to the container.
Pour water over all meat products and cook for 4.5 - 5 hours. The liquid should not actively boil. You need to remove the foam during the process.

While the meat is cooking, you need to make a vegetable base for the soup. To do this, cut the tomatoes, carrots, and celery root into small slices. Cut the onion in half straight into the peel and fry until the cut is brownish.

Send all prepared vegetables to the boiled meat. Add salt, bay leaf, peppercorns, and parsley root there. Cook the mixture for another 1 hour. Remove bay leaf, roots, onion. Leave the soup to steep overnight.

Serve the treat with cheese pancakes.

Soup with cabbage and beef ribs

Ingredients:

720 g beef ribs;
1 large tomato;
4 - 5 garlic cloves;
130 g white cabbage;
2 onions;
1 tbsp. l. tomato paste;
2 potatoes;
1 large carrot;
salt;
spice mixture.

This step-by-step method of preparing beef soup will allow you to quickly prepare a delicious, hearty dish for the whole family. Especially if you prepare the meat in advance.

The first step is to chop the ribs and trim off excess fat. Add the peeled onion. Cook the broth for 80 minutes at low simmer.

Add potato cubes to the soup. After 15 minutes, fry the second chopped onion and carrots.

Coarsely chop the tomato and place in a blender bowl. Send all the garlic there at once. Grind the ingredients thoroughly and place them in a frying pan along with the tomato paste. Add salt and simmer the mixture a little.

Transfer it to the soup along with finely shredded cabbage. Add salt to taste and a mixture of spices. After another 15 minutes, turn off the stove and pour the soup into bowls. It’s delicious to eat with chopped herbs and homemade sour cream.

Beef ribs in a frying pan

Ingredients:

560 g ribs;
1 onion;
2 small carrots;
5 tbsp. l. refined oil;
1 tbsp. l. mustard powder;
salt;
any fat for frying;
pepper mixture.

Cut the ribs into separate pieces. Place in a bowl. Mix oil, salt, pepper mixture and mustard powder. Pour the resulting mixture on top. Quickly vigorously rub it into the surface of the meat. Under these conditions, leave the beef to marinate for a couple of hours.

Heat the fat and fry the marinated ribs on it for 5 - 6 minutes on each side. Add water to the frying pan until the liquid completely covers the meat. Simmer this hearty second course covered for half an hour.

Add thin onion rings. Fry the ingredients together for another 8 minutes. This simple recipe will help you step by step to prepare hot food for an everyday lunch or for a holiday table.

Source: https://www.chefmarket.ru/blog/govjazhi-rebryshki-recepty-s-foto/

Beef ribs with potatoes

An appetizing dish that will be appreciated by everyone who loves a tasty, satisfying meal, especially men. When stewed for a long time in meat sauce, the potatoes become saturated and become incredibly tasty. The site has another wonderful option for preparing ribs with potatoes , I invite you.

Required:

Ribs – 700 gr.
Carrot.
Potatoes – 1 kg.
Bulb.
Garlic – 3 cloves.
Vegetable oil – 3 tablespoons.
Sweet paprika, turmeric - ½ small spoon each.
Pepper mixture, salt.

Cooking method:

Prepare the meat ribs for work, generously rub with salt mixed with a mixture of peppers. You can add any other seasonings to the composition as you wish. Place the preparations in a container and leave to marinate for 30-40 minutes.
Peel the potato tubers and cut into large slices. Place in a bowl, season with turmeric, paprika, and add a little salt. Mix with your hands, distributing the seasonings among the slices.
Grease the bottom and sides of an ovenproof dish and place the ribs in a single layer.
Chop the onion randomly and sprinkle over the meat. Grate the carrots and cover with the onion layer.
Distribute potato pieces over the surface of the dish and sprinkle with chopped garlic.
Pour in 1.5-2 cups of water or broth. Cover the semi-finished product with a sheet of foil.
Bake the food at a temperature of 180 o C, setting the timer for 1-1.5 hours.
When the meat becomes soft, the dish is ready. When serving, sprinkle it with herbs and complement it with vegetable salad.

How to bake beef ribs in foil with tomato sauce

Beef ribs take a very long time to stew, so they are almost always covered with foil or hidden in a sleeve. Keep a wonderful baking recipe with tomato sauce and lots of seasonings. I consider it one of the most successful options.

Compound:

Ribs – 1.5 kg.
Tomato sauce – 60 ml.
Olive oil – 50 ml.
Dried onions (or fresh) – 15 gr.
Liquid smoke – 40 ml.
Garlic – 20 gr.
Sugar – 20 gr.
Red pepper, hot – 5 gr.
Paprika, oregano, curry – 10-15 g each.
Salt – 10 gr.

How to cook:

Rinse and dry the ribs. Coat with liquid smoke and olive oil.
In a separate bowl, combine all the seasonings listed in the recipe, except for the tomato sauce. Dredge the ribs in this mixture. Cover with film and marinate for 1-2 hours in the cold.
Place a sheet of foil on a baking sheet, leaving a long tail. Lay out the meat, cover with the tail of foil and secure it.
Cook for the first couple of hours at 150-160 o C, placing the baking sheet on the middle level of the oven.
Then unfold the foil and check their readiness. Then act according to the situation. If the ribs are almost ready, coat them with tomato sauce and place in the oven for 10-15 minutes. But, if the meat has not yet reached the desired softness, first wait until it does, and then coat it with the sauce.

Beef ribs cooking technology

The broth obtained by cooking ribs is suitable for preparing fatty and nutritious first courses. It is used as a base for meat jelly.

In a saucepan

One and a half liters of water is enough for a kilogram of meat; add liquid as it boils. Onions, parsley and celery roots, and other roots and vegetables to taste are added to the broth.

Instructions:

Cold drinking water is poured into the pan.
Beef ribs are added.
Turn on the stove over high heat and bring the contents of the pan to a boil. Remove the foam with a slotted spoon.
Switch to medium heat and continue skimming foam as it forms.
Vegetables and roots are added to improve the taste and aroma.
Cook the meat until tender, on average 50-60 minutes. Add water as it boils, always hot.
15 minutes before the end of cooking, salt the broth.

Frozen ribs do not need to be thawed before cooking if the cook is sure that the meat is clean and of high quality. If there is no such confidence, the beef is thawed, washed in running water and contaminated areas are trimmed.

Video recipe for delicious stewed beef ribs

See also: Why fish can and should be thawed in water

Delicious beef ribs stewed with vegetables

The restaurant never serves ribs alone; it is always complemented with a ton of vegetables. Use whatever you have in your supplies, there are no restrictions here. Or take this recipe as a sample.

Required:

Veal (beef) on ribs – 600 gr.
White semi-dry wine – glass.
Green beans – 200 gr.
Broccoli – 200 gr.
Potatoes - 6-7 tubers.
Carrot.
Parsley, dill.
Salt, ready-made seasonings for beef (rosemary, thyme).

Cooking technology:

Divide the ribs into portions, rinse and dry.
Add seasonings, add salt, stir so that the spices are distributed throughout the meat. Pour in the wine, cover and refrigerate for 3-4 hours.
After the specified time has passed, drain off the excess marinade and lightly squeeze the pieces with your hands.
While the meat is marinating, peel the vegetables. Cut the root vegetables into cubes, divide the broccoli into small florets, comparable to cutting potatoes.
Take a heatproof pan. Make some of the vegetables into a pillow for the meat and place the ribs on top. Cover them with the remaining vegetables.
Hide the ingredients under foil and place in the oven. Cook at 180-200 o C, turning on the timer for 1 hour. Then check the readiness of the meat. If it is not yet soft, add more baking time.

Answers to frequently asked questions.

How to cook juicy ribs? The answer is simple - use sauces.

It is thanks to the right sauce that you can experiment with the taste, softness and aroma of the dish.

How to choose beef ribs? The main thing is that the carcass of the animal is young, then the meat will turn out soft.

How long does it take to cook beef ribs in the oven? There is no exact answer to this question, since each recipe has its own temporary recommendations, and we strongly recommend following them so that the food turns out to be excellent to taste. On average, cooking time ranges from 1.5 to 2.5 hours.

A quick recipe.

This is a simple cooking method, suitable for the lazy or those who do not have time to fuss with food. You will need:

Beef ribs – 1 kg.
Soy sauce – 2 tbsp. spoons.
Garlic – 3 cloves.
Sunflower oil – 2 tbsp. spoons.
Salt, ground pepper (black or red optional)
Fresh herbs

Wash and clean the beef from films and tendons, cut into portions of equal sizes.

Baked beef ribs according to this recipe must be marinated. To do this, mix soy sauce, salt, pepper, finely chopped garlic and herbs. Mix the marinade thoroughly with the meat, cover with a lid and leave to infuse at room temperature for 2 hours. During this time, stir the meat a couple of times.

Grease a heat-resistant container with oil, place the ribs, cover with a lid or foil.

Place in an oven preheated to 200 degrees for 1 hour 15 minutes.

Meat and vegetables – perfection of taste!

If you order ribs at a restaurant, in most cases they will be served with vegetables! This is all for good reason, since vegetables together with beef form delicious dishes filled with fragrant aroma and vitamins! We present to you a recipe for ribs baked in wine.

Veal ribs – 600 gr.
White semi-dry wine – 200 ml.
Green beans – 200 gr.
Potatoes – 5-7 pcs. medium size.
Carrot – 1 pc.
Broccoli – 200 gr.
Fresh greens.
Spices for beef (preferably rosemary, thyme, pepper).
Salt

Rinse the veal ribs, remove membranes, and cut into portions. Place them in a bowl, add salt, spices, mix thoroughly and pour in wine. Place in the refrigerator to marinate for 4 hours. After this, drain the liquid.

Cut the carrots and potatoes into cubes, divide the broccoli into florets.

Place the meat and vegetables in a heatproof container, don’t forget to add salt. Cover the pan with foil.

Bake at 180-200C for an hour.

Spicy braised ribs with potatoes.

Baked beef ribs in the oven with potatoes can be prepared by any housewife or novice cook. Despite its simplicity, the dish turns out exquisite, like a chef’s knife!

Beef ribs – 1 kg.
Young potatoes – 1.5 kg.
Onions – 5 pcs.
Lemon – 2 pcs.
Honey – 100 gr. (preferably floral or linden).
Rosemary, black pepper, salt.

Wash the ribs, remove films, and divide into small pieces.

To obtain the marinade, mix honey, spices, salt, and sliced lemons. Pour it over the ribs and leave to marinate for 4-5 hours at room temperature.

Cut the potatoes into large cubes and the onion into half rings.

Grease a baking dish with vegetable fat, add potatoes and onions, salt, add spices and mix thoroughly. Then place the ribs on top. Cover the pan with foil.

Place the mold in an oven preheated to 200C for 1 hour 30 minutes.

15 minutes before cooking, remove the foil to give the dish a golden brown crust. Bon appetit!

Baked beef ribs with mushrooms and spices.

Beef ribs – 800 gr.
Carrots – 1 pc.
Onions – 2 pcs.
Fresh champignons – 300 gr.
Garlic – 3 cloves.
Suneli hops, turmeric, pepper, salt.

Wash and dry the ribs, then rub with salt and spices. Place in a small heatproof container.

Peel the mushrooms and cut into small slices.

Chop the onion into rings and chop the garlic. Sprinkle on top of the meat.

Place the next layer of mushrooms and grated carrots. Salt each layer a little and add spices.

Cover the pan tightly with foil and poke 3-5 small holes in it using a toothpick or knife.

Preheat the oven to 200 degrees. We set the form for 1 hour.

When serving, you can decorate the dish with fresh chopped herbs.

Stewed beef ribs in mustard

Recipe according to J. Oliver. It takes a lot of time, but the result is amazing. A very appetizing and juicy dish that can cause a flurry of compliments. Take note, the recipe is suitable for a holiday treat.

We take:

Ribs – 1.2 kg.
Ketchup – 100 ml.
Tomato paste – 70 gr.
Spicy mustard - 2 small spoons.
Honey – 3 small spoons.
Dark beer – 100 ml.
Worcestershire sauce - 3 small spoons.
Olive oil.
Pepper, salt.

How to bake:

Rinse the meat, dry with napkins, and place in a deep heat-resistant container.
Sprinkle with salt, pepper, olive oil. Mix well with your hands.
Hide the form under foil, place in the oven, preheated to 180 o C. Turn on the timer for 8 hours. At the end of cooking, there will be a lot of broth at the bottom of the pan, and the bones will easily come away from the bones.
To make a delicious sauce for meat, pour beer and Worcestershire sauce into a saucepan. Add honey, ketchup, mustard, tomato paste. Stir everything well.
Pour the broth from the mold with the meat. Add some salt and pepper. Adjust the taste for salt. Simmer the sauce for 15 minutes until it thickens.
Brush the sauce over the ribs and return the pan to the oven. Without covering with foil, continue baking the dish for another 30 minutes.