Prep 30 mins
Cook 1 hr
The aroma wafting through your neighborhood of barbecuing beef ribs, will be inviting enough to entice drivers to pull over to the curb. They will look for the "new barbecue-shack" in town. They may knock on your door when they have tracked you down. Serve with generous helpings of garlic-bread, mixed green salad, corn on the cob, condiments of your preference, and beverages of your choice. This barbecue sauce may be a bit spicy, so keep lots of chopped lettuce on hand to cut the heat. Preparation time does not include the overnight marinating process. This process is essential to allow all of the flavours to meld into a beautiful thing. The additional bonus is that if your barbecue plans are washed out by rain, you can still bake the beef ribs in your oven roaster, with sauce poured over.
- 3 lbs meaty beef ribs
BBQ SAUCE MARINADE
- 1 large ripe tomatoes (skinned)
- 1 medium vidalia onion
- 3 -4 garlic cloves
- 1⁄4 fresh lemon, with peel
- 1 tablespoon hot horseradish
- 1 cup red wine
- 1 cup orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup soy sauce
- 1 tablespoon molasses
- 1⁄4 cup liquid honey
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon cayenne pepper
- NOTE: Prepare Barbecue Sauce/Marinade one day before your intended BBQ dinner.
- BARBECUE SAUCE/MARINADE: Skin tomato and cut into quarters.
- Peel onion and cut into cubes for easy processing.
- Remove all the seeds from the lemon; cut into smaller pieces.
- Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
- Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
- Turn down heat to low, cover and simmer for about 30 minutes, or until liquid reduces by about 1/4.
- Add final SEVEN ingredients.
- Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
- Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
- When cool to the touch, pour barbecue sauce/marinade over beef ribs.
- Cover the container, and marinate in the refrigerator overnight.
- Turn the meat from time to time to keep the beef ribs well covered with the sauce.
- Remove container from refrigerator the next day.
- TO BARBECUE: Prepare your brill to HOT heat.
- Remove beef ribs from the marinade and let drain in a colander over a bowl, while grill is heating to HOT.
- Place on HOT grill, and cook, brushing as required with barbecue sauce/marinade, to prevent burning, until beef ribs are done to taste.
- About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.
These ribs were very good, I put them in the marinade last night in a zip lock bag, there was plenty of marinade to cover the ribs, in fact I thought the recipe made too much, there is an awful lot left over. It had a good taste but was not exceptional, it could have used more seasoning and less sweetness.I used light soy sauce, other than that followed the recipe as written. I wondered about leaving it on the burner to cool instead of taking it off the heat, that seemed to make it a much longer process than necessary. If I were to make it again, I would double the cayenne, ginger, balsamic vinegar, mustard and horseradish. We did enjoy it and I think it would probably be good also with pork spare ribs, but I would definately tweek up the spices. Good Luck in the contest!
You know as I was making these I got a little nervous but it came out just sumptuous. I didn`t bother skinning the tomato. 1/4 lemon peel and all??? I did use it. And I skipped the salt because of all the soy sauce.To make it easy I put all the sauce ingredients into the processor and cooked it all together till reduced. Thanks for a great marinade!
Good recipe, but Hot sauce, horseradish can always be served at the table and added individually. Also HEAVY on use of Cayenne Pepper. A pinch would do.