Re: Beef Ribs

Dave Smith gushed:

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MJ said:

Does anyone have a good recipe for Beef Ribs? I usually cook pork

ribs but

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the grocery store had Beef Ribs on sale for $1.44/lb so i couldnt

pass it

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up..Can you BBQ like the pork ribs or is there a trick to get them

nice and

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tender?. Any ideas would be great!!!

Braised beef ribs are wonderful.

Um, MJ requested "ideas", not diarrhea.

BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE

Beef rib meat becomes tender and succulent with slow cooking over low,
indirect heat. Marinate the ribs overnight and allow for three hours of
cooking time on the grill.

Marinade and ribs
1 1/2 cups water
1 12-ounce bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
16 beef short ribs or 8 whole beef ribs
Sauce
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs

For marinade and ribs:
Combine all ingredients except ribs in heavy medium saucepan. Bring to
boil. Cool marinade completely. Place ribs in large heavy-duty
resealable plastic bag; add marinade. Seal bag; turn to coat ribs.
Refrigerate overnight, turning bag occasionally.

For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion and
sauté until golden brown, about 6 minutes. Add vinegar and boil until
mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add
ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend.
Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes
to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day
ahead. Cover and refrigerate.)

Let charcoal burn until ash is gray, about 30 minutes.

Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom
rack. Using metal spatula, move charcoal to cover approximately 1/3 of
rack at 1 side. Fill foil loaf pan halfway with water; place opposite
charcoal on bottom rack.

Return top rack to barbecue. Arrange ribs on top rack above water in
loaf pan. Cover barbecue with lid, positioning top vent directly over
ribs. Insert stem of candy thermometer through top vent, with gauge
outside and tip near ribs (thermometer should not touch meat or
barbecue rack); leave thermometer in place during cooking. Use top and
bottom vents to maintain temperature between 250°F and 300°F, opening
vents wider to increase heat and closing to decrease heat. Leave other
vents closed. Check temperature every 10 minutes.

Cook ribs until meat is very tender when pierced with knife, turning
ribs occasionally and basting with sauce the last 10 minutes of
cooking, about 3 hours total. Open barbecue only when necessary to turn
or baste meat and close quickly to minimize loss of heat and smoke.

Transfer ribs to plates; brush with more sauce and serve, passing any
remaining sauce separately.

Bon Appétit
July 2003