If you’re a fan of Barbecue Baked Beans, you’re in for a real treat because this recipe is amazing. Instead of a “from scratch” recipe, I’m backing all the way up to the last recipe I posted, Country Style Barbecue Ribs, and I’m stealing the leftover barbecue sauce to prepare this one. So, instead of adding bacon, which most recipes do, these baked beans have the drippings from country style ribs cooked right into the sauce. Plus, there’s a few other secret ingredients to kick this up even another level and it’s what every good steak house should be serving.
Legumes for Barbecue Baked Beans
If you’re wondering what kind of beans to use to make your Barbecue Baked Beans, Navy Beans are the prize favorite. The truth is however, you can use what ever you want. Though white beans are generally more popular in most recipes, you can use kidney or pinto without any problems. If you’re interested in saving some stewing time, you can even purchase canned beans. Doing that will eliminate an entire night of soaking and two hours of simmer.
Stewed Barbecue Baked Beans
If you’re curious why this Barbecue Baked Beans recipe isn’t baked at all, you wouldn’t be the first. Some say that it’s a myth that Baked Beans are actually even baked and that the beans are really stewed more than anything. That suggests that anyone that takes the name literal and bakes there beans instead is wrong, right? Nah, it’s just another efficient way to apply heat. Lot’s of recipes call for grilling, so that they can get that smokey flavor, and that can be a great way to cook them too. So, I think it’s just a matter of personal preference. I simmer mine on the stove out of convenience because it’s easier to just pull the lid and stir than dealing with the ends and outs of the oven.
Barbecue Baked Beans Ingredients:
4 cups Navy Beans 6 cups Water, add more if needed 1 tsp Salt 3 cups Leftover Barbecue Sauce 1 White Onion, diced 1 Bell Pepper, diced 1 Jalapeno, diced 1 tbsp Olive Oil 1/2 cup Barbecue Sauce, I use Baby Ray’s 1 cup Cooked Bean Juice, add more as needed 1/2 tsp Blackened Seasoning 1/3 cup Southern Comfort, Bourbon
Salt and Pepper to taste
Just follow the directions in this No Bake Barbecue Baked Beans video tutorial and I’ll show you exactly how to make them.
There are many different ways to prepare and cook Barbecue Beef Ribs and because a lot of you don’t have a grill or a smoker, I decided to break it down, into the simplest form, by showing you how I bake them in an oven. Plus, doing it this way, it’s pretty much a set it and forget it type of recipe and with a tiny bit of prep and a little patience, you can be enjoying delicious Barbecue Beef Ribs in just a few short hours and have plenty of time to spare, in between, cooking side dishes while sipping a cold one.
Barbecue Beef Ribs Options
Technically, cooking Barbecue Beef Ribs in the oven isn’t exactly barbecue because they’re not cooked over an open flame, which gives a real nice smoky flavor an oven can’t provide. So, you might want to consider rubbing the meat with some liquid smoke, if that’s the flavor you’re going for. The rub recipe I use has smoked paprika in it, so if you’re using my recipe you won’t need it. Some folks like to rub Worcestershire into the meat before they salt and pepper and that’s a great alternative as well. The three steps I use is very simple and you can choose to use any 1,2 or all 3 of them if you like. First, Kosher Salt and Pepper. Second, Meat Rub and Third, Barbecue Sauce.
I like to use my Brisket Rub recipe and the Barbecue Sauce I posted a while back. Both recipes are in clickable links in the ingredients down below if you want to learn them and give them a try. Otherwise, just stick with your favorite rub and and sauce.
The Rub and Sauce are optional but links are included for the ingredients of each recipe, if you’d like to try them on your ribs. Bake for 3 hours at 300 degrees Fahrenheit. If you’re adding barbecue sauce, bake the Barbecue Beef Ribs for another 10 minutes and bump the heat up to 350.
This Barbecue Spare Ribs recipe is fall off the bone tender and absolutely delicious. The best part is, you can use any barbecue sauce you want and still get the same results. So if you’ve already got a favorite recipe you like to whip up or one that is already bottled, you can skip the barbecue sauce preparation altogether. Just a rack of ribs and a cup of sauce is all you’re going to need to bake these ribs to perfection.
How to make Barbecue Spare Ribs Tender
The secret, for Barbecue Spare ribs, lies in the slow and low method. This recipe takes a total of 3 hours from beginning to end but it is worth it. As you can see in my video recipe tutorial, the meat will just melt in your mouth. And as far as P.F. Chang’s recipe is concerned, the truth is, this recipe is better and I say that for two reasons. First, Chang’s doesn’t season their ribs; just a barbecue sauce marinade for 24 hours. Second, they cook their ribs in half the time I’m recommending and at a higher temperature, so the ribs aren’t as tender. That being said, I highly suggest that you use this slow and low method if you want the best results.
Barbecue Spare Ribs Ingredients:
1 rack Spare Ribs
1 cup Barbecue Sauce
1 tbsp Seafood Boil Seasoning (Zatarains, Slap Ya Mama or Old Bay), optional