Country-style beef ribs are not ribs in the traditional sense, but are instead meaty strips of butterflied, boneless chuck roll, pre-cut to serving size. The best way to cook boneless beef country ribs is by braising.
Marinate your country-style beef ribs to increase their flavor before you braise them and finish them off by cooking your ribs on a grill.
Make a Marinade
Step 1: Combine Your Ingredients
Combine wet and dry ingredients in a mixing bowl. Mix 1 teaspoon black pepper, 1/4 cup each of white vinegar and lemon juice, 3 tablespoons honey, 1/4 cup olive oil, 4 crushed garlic cloves and 1 teaspoon cayenne pepper.
Step 2: Place Ribs in Bag
Place 2 pounds of boneless beef country ribs in a plastic bag with a zip-seal closure. Pour the marinade over the ribs.
Step 3: Refrigerate for Hours
Seal the bag and place it in your refrigerator for 12 to 14 hours. Rearrange the bag every few hours to ensure even marinating.
Discard the marinade sauce after the marinating time is up, as advised by the USDA Food Safety and Inspection Service.
Braise Your Country-Style Beef Ribs
Step 1: Add Oil and Brown
Add about 1 tablespoon of olive oil to a skillet and then heat the skillet over medium heat. Brown the ribs on all sides.
Step 2: Add Broth and Boil
Add 1 1/2 cups of low-sodium beef broth to the skillet to help manage the salt content of your dish. According to the American Heart Association, healthy adults should consume no more than 2,300 milligrams of sodium per day.
Allow the broth to come to a boil.
Step 3: Cover and Simmer
Turn down the stove burner to medium-low. Cover the skillet and simmer the ribs in the liquid for up to two hours or until the meat is fork tender.
Grill to Finish
Step 1: Prep the Grill
Set a gas grill to medium heat or allow the coals on a charcoal grill to heat to medium.
Step 2: Place Meat on Grill
Place the ribs directly on the grill grate and close the grill cover.
Step 3: Turn and Baste
Grill for four to six minutes on a gas grill or five to eight minutes on a charcoal grill, turning occasionally. Baste with a new batch of marinade or use a commercial barbecue sauce.
Things You'll Need
Boneless beef chuck country-style ribs
Skillet with lid
Experimenting with different types of marinades can help vary the flavor of your meat.
Try using orange juice or low-sodium soy sauce and white or brown sugar and sesame oil instead of olive oil and increase or decrease the amount of garlic according to your taste.
Do not reuse beef marinade as a basting sauce. If you want to baste your ribs with marinade sauce, make a new batch to use while you're grilling.
Use a meat thermometer to check that the internal temperature is at least 145 degrees Fahrenheit to help prevent foodborne illness, as advised by the USDA Food Safety and Inspection Service.