Devilled Beef Ribs

[migration] empty title 358 Image by: [migration] empty title 358 Author: Canadian Living

The name devilled comes from the bite of mustard and horseradish in the sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

Method

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.

Nutritional facts <b>Per rib:</b> about

  • Sodium 579 mg
  • Protein 14 g
  • Calories 224.0
  • Total fat 13 g
  • Cholesterol 33 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Devilled Beef Ribs

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