Steak House Beef Ribs with Stout Barbecue Sauce
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Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 327 |
| pro | 21 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 51 mg |
| sodium | 588 mg |
| potassium | 689 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 27% |
| vit A | 17% |
| vit C | 13% |
| folate | 6% |
Suggested Recipes
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3 cloves garlic, minced
2 tbsp (25 mL) paprika
2 tbsp (25 mL) chili powder
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) each cayenne pepper, ground cumin and dry mustard
1/2 tsp (2 mL) pepper
Pinch cinnamon
6 lb (2.7 kg) beef grilling back ribs
Stout barbecue Sauce:
2 tbsp (25 mL) vegetable oil
1 onion, diced
2 cloves garlic, sliced
1-1/3 cups (325 mL) bottled tomato purée
1 cup (250 mL) stout beer
1/4 cup (50 mL) fancy molasses
2 tbsp (25 mL) cider vinegar
1 tbsp (15 mL) packed brown sugar
1/4 tsp (1 mL) salt
Preparation:
In small bowl, stir together garlic, paprika, chili powder, salt, cayenne, cumin, mustard, pepper and cinnamon. Cut ribs into 1- or 2-rib portions; rub all over with paprika mixture. Let stand for 30 minutes.
Place, meaty side up, in shallow roasting pan. Cover and roast in 325°F (160°C) oven until meat is tender, about 75 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Stout Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
Add tomato purée, beer, molasses, vinegar, sugar and sa< bring to boil. Reduce heat and simmer, stirring occasionally, until reduced to about 2 cups (500 mL), 35 to 40 minutes. Strain into bowl. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Toss ribs with half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.
Place, meaty side up, in shallow roasting pan. Cover and roast in 325°F (160°C) oven until meat is tender, about 75 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Stout Barbecue Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
Add tomato purée, beer, molasses, vinegar, sugar and sa< bring to boil. Reduce heat and simmer, stirring occasionally, until reduced to about 2 cups (500 mL), 35 to 40 minutes. Strain into bowl. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Toss ribs with half of the sauce. Place on greased grill over medium heat; close lid and grill, turning once and basting with remaining sauce, until glazed and browned, 12 to 15 minutes.
Tags:
Main Course; Meat-Beef; Vegetables; Sugar/Sweets; Roast; Boil/Simmer; BBQ/Grill; Mothers/Fathers Day; Make-Ahead;
Source
Canadian Living Magazine: June 2009
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