An electric roaster allows cooks to make dishes like beef ribs without the use of an oven or a grill. As long as there is a source of electricity, such as a generator, an electric roaster can do the work of those larger devices in about the same amount of time. Cooking beef ribs, which usually have a limited amount of meat on them, requires braising before roasting to make the ribs as fall-off-the-bone tender as possible.
Remove the beef ribs from the packaging. On a cutting board, cut the beef ribs into two- or three-rib sections using a sharp knife, such as a boning knife. Trim away any excess fat as well. Rinse the ribs under cool running water to remove any bone fragments or excess blood. Pat dry with paper towel and let the ribs sit at room temperature for at least 30 minutes to allow for more even cooking.
Lightly coat the cookwell of the roaster pan with spray vegetable oil. Place the roasting rack into the roaster and coat it with vegetable oil as well. Preheat the roaster to 250 degrees Fahrenheit. Season the beef ribs; optimal choices for seasoning include garlic powder, onion powder, ground cayenne pepper, salt and ground black pepper.
Place the beef ribs on the rack, bone side down, and fill the roasting pan cookwell with enough warm water to cover the ribs by a 1/2 inch. For added flavor, add seasonings such as chopped onion, minced garlic or bay leaves to the water. You can also use other liquids besides water, such as beer, beef broth or soda, as long as the liquid is at room temperature.
Cover the roaster and cook the ribs for up to 2 1/2 hours. The ribs should be tender to the touch and pulled away from each end of the bones by at least a half inch. Remove the rack from the roaster and drain the liquid from the cookwell. Wipe down the inside of the cookwell and place it back into the roaster.
Adjust the temperature of the roaster to 425 degrees Fahrenheit. Place the rack with the beef ribs back into the roaster. Coat both sides of the ribs racks with barbecue sauce and cover the roaster. Roast for about 30 minutes. Check the internal temperature of the ribs using an instant-read thermometer inserted into the thickest part of the meat without touching the bone. The ribs should register at least 145 degrees Fahrenheit for the tenderest ribs.
Remove the beef ribs from the roaster and allow to rest for five to 10 minutes before serving.
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- The Complete Rival Roaster Oven Cook Book; Rival Manufacturing Company; Holmes Group Inc.
- NESCO: B-B-Q Ribs - 12 or 18 Qt. Roaster
Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business.