Recipe: Devilled Beef Ribs - Marilyn's First Recipe - cooking game

Marilyn, As soon as I read beef tenderloin on your list, I knew of a recipe I had to send you . I haven't found it yet.

DEVILLED BEEF RIBS

1 tbsp vegetable oil
1 onion, chopped
3 cloves of garlic, minced
2 tsp. dried thyme
1/2 tsp. each salt and pepper
1/2 cup Dijon Mustard
1/2 cup grainy mustard
1/3 cup white wine or chicken stock
1/4 cup liquid honey
2 tbsp prepared horseradish (Is horseradish OK with you?)
4 lbs. Beef grilling back ribs (or short ribs or baby back ribs)
2 tbsp minced fresh parsley

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

Add Dijon and grainy mustards, wine, honey, and horseradish; whisk to combine. Remove 1/2 cup 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 sauce, grill, brushing with sauce and turning often until glazed and crusty about 25 minutes. Sprinkle with parsley.

Makes about 8 ribs.

Per rib About 224 cals, 14 g. pro, 13 g. total fat, (4 g sat. fat.), 13 g carb, trace fibre, 33 mg chol, 579 mg sodium.

Source: Canadian Living magazine June 2005.