Devilled Beef Ribs
The name devilled comes from the bite of mustard and horseradish in the sauce.
Servings: 8 ribs
Ingredients:
| Nutritional Info | |
| Per rib: about | - |
| cal | 224 |
| pro | 14 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | trace |
| chol | 33 mg |
| sodium | 579 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 1% |
| vit C | 3% |
| folate | 17% |
-
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tsp (10 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) Dijon mustard
1/2 cup (125 mL) grainy mustard
1/3 cup (75 mL) white wine or chicken stock
1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) prepared horseradish
4 lb (2 kg) beef grilling back ribs
2 tbsp (25 mL) minced fresh parsley
Preparation:
In saucepan, heat oil over medium heat; fry onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Let cool.
Add Dijon and grainy mustards, wine, honey and horseradish; whisk to combine. Remove 1/2 cup (125 mL) and reserve for basting on grill.
Cut ribs into 1-rib portions; arrange in large shallow dish. Spread both sides of ribs with remaining sauce. Cover and refrigerate for up to 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs, curved side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn and brush with some of the reserved barbecue sauce; grill, brushing with barbecue sauce and turning often, until glazed and crusty, about 25 minutes. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: June 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »