Rib - Recipes
Prep: 35 minutes
Cook: 2 hours
Ingredients: 4 lbs. lean rib; 2 - 4 Tbsp. liquid smoke; 1 cup catsup; 2 Tbsp. Worcestershire; 1/4 cup vinegar; 1 tsp. salt; 1 tsp. chili powder; 1 cup water; 1/2 tsp. celery salt; 1/4 tsp. pepper; 1/2 cup brown sugar.
Brush ribs with liquid smoke, let stand for 30 minutes. Place in shallow pan - fat side up. Bake for 30 minutes at 450 degrees. Heat rest of the ingredients to boiling point, pour over ribs & reduce heat to 350. Bake 1 1/2 hours and baste often.
Prep: 1 hour approx.
Cook: 8-10 hours
Ingredients: 3/4 lb. dark brown sugar; 6 oz. warm water; 10 oz. mesquite BBQ sauce; 1/2 can chipotle peppers*; 4 oz. orange juice; 1 bottle of beer; 8 oz. catsup; 8 oz. chili sauce; 1-1/2 tbsp. chili powder, light; 10 oz. Dijon mustard.
Blend all ingredients listed above in a large saucepan. Simmer on low heat for 15 minutes. Take off heat and strain sauce into a container. To cook short ribs, place 8 pieces of beef short ribs side by side and upright in a disposable aluminum roasting pan (10"x12"x2-1/2"). Cover ribs entirely with this sauce up to limit of pan. Cover tightly with heavy duty aluminum foil, sealing all edges. Bake in a 225 degree oven for 8-10 hours until fork tender. Take ribs out of the sauce that they were cooked in and ladle fresh heated sauce over top of ribs and enjoy. NOTE: You can tie up individual ribs with butcher string if you want the meat to stay neater on the rib bone.
*Chipotle peppers are a roasted smoked jalapeno available in most supermarkets. The recipe references the 7.6 oz can size. You may want to taste test the sauce before you add the full recommended amount of chipotle peppers, to make it milder or hotter.