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Barbecued Beef Ribs with Molasses-Bourbon Sauce

Barbecued Beef Ribs with Molasses-Bourbon Sauce

Ingredients

Marinade and ribs

  • 1 12-ounce bottle pale ale
  • 1/4 cup mild-flavored (light) molasses
  • 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
  • 1/2 cup mild-flavored (light) molasses
  • 1/2 teaspoon ground white pepper
  • Leaves from 5 fresh thyme sprigs

Recipe Preparation

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 sauté 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.)

  • Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; 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°F and 300°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 often 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.

  • After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.

  • Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.

Reviews Section

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Beef short ribs with molasses, bourbon and thyme

1. Place the molasses marinade ingredients in a small bowl and whisk to combine.

2. Arrange the ribs in a 30 × 25 cm (12 × 10 inch) rectangular dish in one layer. Pour the marinade over the ribs and toss to coat. Cover and marinate in the refrigerator for 24 hours, turning the ribs over after 12 hours.

3. Drain the ribs from the marinade and discard the marinade.

4. Heat the olive oil in a large frying pan over medium–high heat. Add the ribs in batches and fry for 2–3 minutes on each side, or until browned on all sides, turning regularly.

5. Place the ribs in a slow cooker with the remaining ingredients. Cover and cook on low for 6 hours.

6. Meanwhile, near serving time, make the mixed tomato salad. Put all the tomatoes in a bowl and sprinkle with the thyme. Whisk together the olive oil, vinegar and garlic, then season to taste with sea salt and freshly ground black pepper. Drizzle the dressing over the tomatoes and gently mix together.

7. Skim any fat from the sauce in the slow cooker. Arrange the ribs on serving plates and drizzle generously with the sauce. Garnish with extra thyme and serve with the mixed tomato salad.


Directions

For Glaze: Stir molasses, bourbon and mustard together in small bowl.

Trim fat from meat. In a shallow dish, stir together flour, salt and black pepper. Dip meat into flour mixture coat well on all sides.

In an ovenproof 6- to 8-quart Dutch oven, brown meat, half at a time, in hot oil over medium-high heat.

Add carrots, onion, celery and tomato paste to Dutch oven. Add enough water to cover meat (about 4 cups). Bring to boiling. Transfer Dutch oven to the oven. Bake, covered, in a 350 degrees F oven for 90 minutes to 2 hours, or until meat is very tender.

Remove Dutch oven from the oven cool about 10 minutes. Using a slotted spoon, remove short ribs from the cooking liquid. When cool enough to handle, remove meat from bones discard bones.

Place meat and cooking liquid in separate storage containers. Cover and chill in the refrigerator for at least 4 hours, or up to 24 hours.

For Sauce: Spoon fat from the surface of the cooking liquid discard fat. In a medium saucepan, bring cooking liquid to boiling reduce heat. Simmer, uncovered, about 20 minutes, or until mixture is reduced by half.

Transfer to a food processor or blender. Cover and process or blend until smooth. Season to taste with additional salt and ground black pepper. Keep sauce warm until ready to serve.

For Ribs: Dip meat into bourbon glaze, coating well on all sides. For a charcoal grill, grill meat on rack of an uncovered grill directly over medium coals about 10 minutes or until heated through and edges are crisp, turning once halfway through grilling time and brushing again with glaze.

(For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.) Pass sauce with meat.


Barbecued Beef Ribs with Molasses-Bourbon Sauce - Recipes



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Recipe Summary

  • 2 cups molasses
  • 1 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 (1 1/2 pound) pork tenderloin

Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.

Preheat an outdoor grill for medium heat, and lightly oil grate.

Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.