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Steak House Beef Ribs

By

Slow roasted ribs- Canadian Living Magazine

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Ingredients

  • 3 garlic cloves,minced
  • 2 TBS paprika
  • 2 TBS chili powder
  • 1 1/2 TSP salt 1 TSP each cayenne pepper, ground cumin and dry mustard
  • 1/2 TSP pepper
  • pinch cinnamon
  • 6 lbs beef back ribs
  • STOUT SAUCE
  • 2 TBSveg oil
  • 1 onion, diced
  • 2 cloves garlic minced
  • 1 1/3 cups bottled tomato puree
  • 1 cup stout beer
  • 1/4 cup fancy molasses
  • 2 TBS cider vinegar
  • 1 TBSpacked brown sugar
  • 1/4 TSP salt

Details

Preparation

Step 1

1. In a small bowl stir together garlic, paprika, chili powder, salt, cayenne, cumin, mustard, pepper and cinnamon. Cut ribs in 1 or 2 rib portions; rub all over with paprika mixture. Let stand for 30 mins.

2. Place meaty side up in shallow roasting pan. Cover and roast in 325F oven until meat is tender, apprx. 1 hr 45 mins.( Make ahead: refrigerate for up to 24hrs.)

3. STOUT BBQ SAUCE: Meanwhile, in a saucepan, heat oil over med. heat; cook onion and garlic, until softened approx. 5 mins.
Add tomato puree, beer, molasses, viegar, salt and brown sugar. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced to about 2 cups, about 35 to 40 mins. Strain into bowl or keep as is.

4. Toss ribs with half of the sauce or brush on if not straining. Place on greased grill over med. to low heat; close lid and grill, turning once and basting with remaining sauce ( if using the strain technique) until gazed and brown, about 12 to 15 mins.

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