Brazilian-Style Beef Ribs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 8, 2014
I didn't use water. They were good; however, they fell off the bone so you couldn't pick them up by the bone (I like to hold on to a bone:) Very easy to prepare.
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Cooking Level: Expert

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Reviewed: Jul. 2, 2014
No water! Just wrap tightly in foil while cooking.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Jackson, Mississippi, USA

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Reviewed: Oct. 13, 2013
WOW! So glad I tried this recipe. Already had beef ribs - good sale at the market, but didn't have a clue how to prepare. This recipe was so easy. I followed one reviewers method by wrapping salted ribs in foil and baking 6 hours at 275° - turning every hour. We couldn't believe how tender and flavorful they were. Hubby says we'll definitely be making these again. I wouldn't change a thing.
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Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 28, 2013
My husband loves beef ribs! I have never been able to get them fall off the bone tender. I tried this yesterday and I couldn't believe that they were sooo good. I did use Marcia's idea to just wrap them in foil, and turn them every hour or so. I cooked mine for 5 hours and I think next time I will cook them for a little less time. The bones lost all their meat when i picked them up.....but the meat was fantastic.
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Reviewed: Jan. 22, 2012
Incredibly good for being so easy to prepare. Hubby has mentioned this dish several times since I made it and wants it to be a regular because of the versatility with the finished meat. I used a boneless chuck style rib as that was what we had on hand and they were delicious. I made a full pan so we were able to eat them several ways. Plain out of the pan with au gratin potatoes and salad. Leftover reheated brushed with barbeque sauce and mac-n-cheese on the side. A third lunch meal of toasted sourdough bread sandwiches with the meat shredded topped with muenster cheese along with pan drippings/broth for dipping. Will keep using this low slow cooking method for tenderness and flavor!
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Reviewed: Dec. 5, 2011
I am Brazilian and had done it so many times. But a bit different . No add water. I put two sheets of aluminum foil on the counter and spice the rib there. wraps up and seal well. Take to roast , turning every hour. Them take off the aluminum foil and let it turn brown. Easy and delicious.
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Cooking Level: Expert

Living In: Governador Valadares, Minas Gerais, Brazil

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Reviewed: Apr. 10, 2011
I was looking for a basic beef rib recipe, and came across this one. I already had the beef ribs and wasn't able to remove the white membrane, so I just left it on. I only have to cook them for about 5 hours though, which i'm blaming the altitude we live in. I followed the directions and the ribs came out perfect. The "Sea Salt" wasn't specified to being fine, medium, or coarse. I only had fine sea salt, and the ribs were a tinge on the salty side. But I think next time I will go with Coarse. Thanks for sharing this wonderful recipe! The ribs came out extremely tender & tasty
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