Steak House Beef Ribs with Stout Barbecue Sauce

By The Canadian Living Test Kitchen

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Steak House Beef Ribs with Stout Barbecue Sauce, Green Beans and Mushrooms, Roasted Two-Potato Salad
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	327327 cal
pro	21 g21g pro
total fat	18 g18g total fat
sat. fat	7 g7g sat. fat
carb	19 g19g carb
fibre	2 g2g fibre
chol	51 mg51mg chol
sodium	588 mg588mg sodium
potassium	689 mg689mg potassium
% RDI:	-
calcium	55 calcium
iron	2727 iron
vit A	1717 vit A
vit C	1313 vit C
folate	66 folate

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Slow-roasting ribs in the oven before finishing them on the grill makes them fall-from-the-bone tender.

Ingredients

3 garlic cloves , minced3 3garlic clovegarlic cloves, minced
2 tbsp paprika 2 2tbsp tbsppaprika
2 tbsp chili powder 2 2tbsp tbspchili powder
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1 tsp cayenne pepper 1 1tsp tspcayenne pepper
1 tsp ground cumin 1 1tsp tspground cumin
1 tsp dry mustard 1 1tsp tspdry mustard
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 pinch cinnamon 1 1pinch pinchcinnamon
6 lb beef grilling back ribs 6 6lb lbbeef grilling back ribs
Stout Barbecue Sauce:
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , diced1 1oniononions, diced
1-1/3 cups bottled tomato puree 1-1/3 1-1/3cups cupsbottled tomato puree
1 cup Stout beer 1 1cup cupStout beer
1/4 cup fancy molasses 1/4 1/4cup cupfancy molasses
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
1 tbsp packed brown sugar 1 1tbsp tbsppacked brown sugar
1/4 tsp salt 1/4 1/4tsp tspsalt

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 puree, 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.

Source : Canadian Living Magazine: June 2009