BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE
Beef rib meat becomes tender and succulent with slow cooking over low,
indirect heat. Marinate the ribs overnight and allow for three hours of
cooking time on the grill.
16 beef short ribs or 8 whole beef ribs
FOR THE MARINADE:
1 1/2 cups water
1 12-ounce bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
FOR THE SAUCE:
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs
TO PREPARE THE MARINADE AND RIBS:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely.
Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
TO MAKE THE SAUCE:
Heat oil in heavy large saucepan over medium-high heat. Add onion and saute until golden brown, about 6 minutes.
Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat.
Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
WHEN READY TO COOK THE RIBS:
Let charcoal burn until ash is gray, about 30 minutes.
Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250 degrees F and 300 degrees F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
Source: Bon Appetit magazine, July 2003
Beef rib meat becomes tender and succulent with slow cooking over low,
indirect heat. Marinate the ribs overnight and allow for three hours of
cooking time on the grill.
16 beef short ribs or 8 whole beef ribs
FOR THE MARINADE:
1 1/2 cups water
1 12-ounce bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
FOR THE SAUCE:
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs
TO PREPARE THE MARINADE AND RIBS:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely.
Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
TO MAKE THE SAUCE:
Heat oil in heavy large saucepan over medium-high heat. Add onion and saute until golden brown, about 6 minutes.
Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat.
Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
WHEN READY TO COOK THE RIBS:
Let charcoal burn until ash is gray, about 30 minutes.
Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250 degrees F and 300 degrees F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
Source: Bon Appetit magazine, July 2003
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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