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–+ servings
tender oven baked ribs

Bone Oven Baked Ribs

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These oven-baked beef ribs feature a complex, sticky glaze made with a unique blend of sweet treacle, peanut butter, and Thai chili sauce. The slow cooking method ensures incredibly tender meat that effortlessly slides off the bone, creating a restaurant-quality dish with minimal hands-on effort.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian Fusion
Calories: 685
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup treacle molasses can substitute
  • ½ cup cider vinegar
  • ¼ cup smooth peanut butter
  • 1 tablespoon Thai sweet chili sauce
  • ½ cup tomato sauce ketchup
  • 1 tablespoon vegetable oil
  • 4 cloves garlic crushed
  • 1½ kg beef ribs
  • ¼ cup reduced sodium soy sauce
  • ½ cup green onions thinly sliced

Equipment

  • Large pot
  • Medium saucepan
  • Shallow baking dish

Method
 

  1. Place beef ribs in a large pan and cover with cold water. Bring to a boil, then immediately cover the pan, remove from heat, and let stand for 30 minutes.
  2. Drain the ribs thoroughly and set aside.
  3. Heat vegetable oil in a medium saucepan. Add sliced green onions and cook until softened, about 3 minutes.
  4. Add crushed garlic and cook for another minute until fragrant.
  5. Stir in tomato sauce, cider vinegar, treacle, peanut butter, soy sauce, and Thai sweet chili sauce. Simmer for about 10 minutes until slightly thickened.
  6. Reserve 1 cup of sauce for serving later.
  7. Preheat oven to 180°C (350°F) and line a shallow baking dish with foil.
  8. Arrange the drained ribs in the dish and brush both sides generously with the prepared sauce.
  9. Cover the dish with foil and bake for about 1 hour, brushing with more sauce and flipping the ribs every 20 minutes.
  10. When the ribs are fully cooked and tender, arrange on a serving platter and drizzle with the reserved sauce.

Nutrition

Calories: 685kcal

Notes

For the meatiest results, look for beef ribs with good marbling. The par-boiling technique is crucial for achieving that fall-off-the-bone texture, so don't skip this step.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 150°C (300°F) oven, covered with foil, until warmed through.
These ribs pair beautifully with creamy coleslaw, cornbread, or mac and cheese for a complete meal.

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