Does anyone have a good recipe for Beef Ribs? I usually cook pork ribs but
the grocery store had Beef Ribs on sale for $1.44/lb so i couldnt pass it
up..Can you BBQ like the pork ribs or is there a trick to get them nice and
tender?. Any ideas would be great!!!
MJ

I use a rub I got from Schlessinger's "Licensed to Grill". They come
out delicious. If you grill much, you should have at least one of his
grilling cookbooks. The other one is "Thrill of the Grill". There are
some of the best recipes I know, and not just for the meat, but for
side dishes, like grilled veggies, sauces and desserts.
I don't have the book here to give you the recipe (I'm at work. I know,
shame on me!). But check out his cookbooks if you can.

MJ wrote:
> Does anyone have a good recipe for Beef Ribs? I usually cook pork
> ribs but the grocery store had Beef Ribs on sale for $1.44/lb so i
> couldnt pass it up..Can you BBQ like the pork ribs or is there a
> trick to get them nice and tender?. Any ideas would be great!!!
> MJ

We just did 4 racks of beef ribs and 3 racks of pork ribs yesterday, as a
matter of fact. We used two kinds of cookers; one was a WSM and the other
was a Charbroil smoker. We used lump charcoal to get the fire started and
added hickory wood for a little flavor. We cooked them for about 3 - 4
hours at 250 degrees until you could see the meat shrink back from the bone.

Both kinds were rubbed with cheap yellow mustard, garlic and salt and
pepper.

Talk about juicy! I had grease running down my chin and all over my shirt.
Oh, and that was from the beef!

Pix are posted on a.b.f. under the heading New Deck BBQ Party parts 1 - 3.

kili

"MJ" > wrote in message
.. .
> Does anyone have a good recipe for Beef Ribs? I usually cook pork ribs but
> the grocery store had Beef Ribs on sale for $1.44/lb so i couldnt pass it
> up..Can you BBQ like the pork ribs or is there a trick to get them nice and
> tender?. Any ideas would be great!!!
> MJ

This is a sensational recipe which can be easily modified from the oven to the
grill.

Dimitri



Ginger-Orange Barbecued Beef Back Ribs

Prep: 5 minutes
Refrigerate: Overnight
Cook: 1 hour
Servings: Serves 8
6lbs. beef back ribs
1cup orange juice
1/3cup lemon juice
1/3cup honey
2Tbsp. soy sauce
1Tbsp. fresh ginger, peeled and grated
1Tbsp. garlic, peeled and minced
2tsp. lemon zest, grated
1tsp. salt
--hot chili oil to taste

Trim excess fat from back ribs. Combine all other ingredients. Mix well and pour
over ribs. Cover and marinate in refrigerator overnight but no longer than 24
hours.
Preheat oven to 425°F. Remove ribs from marinade. Reserve marinade in a
saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1 hour,
turning once halfway through the cooking until browned and crisp.
Reduce marinade to a glaze-like consistency (about 1-1/2 cups).
Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn, brush
with glaze and roast 15 minutes more.

MJ wrote:

> Does anyone have a good recipe for Beef Ribs? I usually cook pork ribs but
> the grocery store had Beef Ribs on sale for $1.44/lb so i couldnt pass it
> up..Can you BBQ like the pork ribs or is there a trick to get them nice and
> tender?. Any ideas would be great!!!

Braised beef ribs are wonderful.

Dave Smith gushed:
> MJ wrote:
>
> > Does anyone have a good recipe for Beef Ribs? I usually cook pork
ribs but
> > the grocery store had Beef Ribs on sale for $1.44/lb so i couldnt
pass it
> > up..Can you BBQ like the pork ribs or is there a trick to get them
nice and
> > tender?. Any ideas would be great!!!
>
> Braised beef ribs are wonderful.

Um, MJ requested "ideas", not diarrhea.



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.

Marinade and ribs
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
16 beef short ribs or 8 whole beef ribs
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


For 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.

For sauce:
Heat oil in heavy large saucepan over medium-high heat. Add onion and
saut=E9 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.)

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=B0F and 300=B0F, 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.=20

Bon App=E9tit
July 2003

On Mon, 02 May 2005 16:50:40 GMT, "Dimitri" >
wrote:

>
>
>Ginger-Orange Barbecued Beef Back Ribs
>
>Prep: 5 minutes
>Refrigerate: Overnight
>Cook: 1 hour
>Servings: Serves 8
>6lbs. beef back ribs
>1cup orange juice
>1/3cup lemon juice
>1/3cup honey
>2Tbsp. soy sauce
>1Tbsp. fresh ginger, peeled and grated
>1Tbsp. garlic, peeled and minced
>2tsp. lemon zest, grated
>1tsp. salt
>--hot chili oil to taste
>
>Trim excess fat from back ribs. Combine all other ingredients. Mix well and pour
>over ribs. Cover and marinate in refrigerator overnight but no longer than 24
>hours.
>Preheat oven to 425°F. Remove ribs from marinade. Reserve marinade in a
>saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1 hour,
>turning once halfway through the cooking until browned and crisp.
>Reduce marinade to a glaze-like consistency (about 1-1/2 cups).
>Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn, brush
>with glaze and roast 15 minutes more.
>
>
Can this also be used with pork ribs... successfully? Sounds awesome.

One other question: Is there any need to cover them with foil while
bakiing?

Ginny

"Ginny Sher" > wrote in message
...

<snip>
> Can this also be used with pork ribs... successfully? Sounds awesome.
>
> One other question: Is there any need to cover them with foil while
> bakiing?
>
> Ginny

Yes, Yes, Yes........ I use this on all kinds.

Dimitri