Devilled Beef Ribs

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Dijon mustard
  • 1/2 cup grainy mustard
  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 1/4 cup liquid honey
  • 2 tablespoons prepared horseradish
  • 4 lbs beef grilling back ribs
  • 2 tablespoons minced fresh parsley

Method

In saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Let cool.

Whisk in Dijon mustard, grainy mustard, wine, honey and horseradish. Remove 1/2 cup (125 mL) and reserve for basting.

Cut ribs into 1-rib portions; arrange in large shallow dish. Spread both sides with remaining sauce. Cover and refrigerate for 4 hours or for up to 24 hours.

Place ribs, curved side down, on greased grill over medium heat; close lid and cook for 5 minutes. Turn and brush with some of the reserved sauce; cook, brushing with sauce and turning often, until glazed and crusty, about 25 minutes. Sprinkle with parsley.

Nutritional facts Per each of 8 servings: 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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