This method of preparing barbecued beef ribs takes a little longer than some rib recipes, as it involves two different stages of cooking that must take place over two days, but the result is well worth all of the time and effort. These twice-cooked ribs are incredibly tender, and flavored throughout with this spicy sauce.
Things You'll Need
- 3 to 4 lbs. beef ribs
- 1/4 c. brown sugar
- 1/2 c. cider vinegar
- 4 cups water
- 1/2 cup ketchup
- 3 tablespoons tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. hot sauce (or to taste)
- 2 tsp. chicken bouillon powder (or 2-3 cubes)
- 1 tsp. garlic powder (not garlic salt)
- 1 tsp. onion powder
- 1 tbsp. dry mustard
- 1 tsp. chili powder
- 1/2 tsp. cayenne
- Barbecue grill
Combine the vinegar and the brown sugar in a large saucepan. Simmer the mixture for about 10 to 15 minutes, or until it has thickened and is somewhat syrupy.
Add the water to the pan. Stir in the ketchup, the tomato paste, the Worcesterchire and hot sauces, and all of the dry seasonings.
Bring the barbecue sauce to a boil, then turn down the heat to a simmer. Add the ribs to the sauce and let them cook for 20 minutes.
Remove the ribs from the sauce and let them cool on a plate. After they have cooled for about 15 minutes, wrap them in foil and put them in the refrigerator overnight.
Keep simmering the remaining barbecue sauce until it has thickened enough to coat the back of a spoon. Cool the sauce, then transfer it to a jar or plastic container and place it in the refrigerator.
Prepare the grill on the following day, and cook the ribs for 30 to 40 minutes. Turn the ribs once or twice while you cook them, and baste them every 10 to 15 minutes with the barbecue sauce.
Tips & Warnings
- You can also cook pork ribs or even whole (bone-in) chicken breasts this way
- Photo Credit Wikipedia
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