- September 28, 2009 at 11:39 pm #276935
beef ribs have to be one of the most ignored meat products on the market! they are cheaper than pork (even better when I grab ’em from the mark-cown bin! woo hoo!!) and they have more meat!
yeah, there’s a bit more fat to ’em, but that’s what makes ’em so good on the grill! the fat gets cooked off, the meat is juicy and tender…hmmm…I don’t see a down-side!
Beef Ribs with a Plum Barbecue Sauce:017:
Plum Barbecue Sauce:
1 onion, finely chopped
1 tbs ginger
15-oz can tomato sauce
1/2 cup plum preserves or jam
1/2 cup beef broth or water
1/4 cup rum
2 tbs Dijon mustard
2 tbs vinegar
2 tbs Worcestershire sauce
1/8 tsp ground cloves
3 cups woood chops soaked in water 3 hours (or overnight)
2 3-lb racks beef ribs
Sauce — In medium saucepan, bring onion, ginger, tomato sauce, preserves, broth, rum Dijon, vinegar, Worcestershire and cloves to a simmer over medium-high heat.
Reduce heat to low. simmer uncovered 20 minutes or until slightly thickened, stirring occasionally.
Ribs: If using gas grill, place wood chops in smoker box. Or place chps in small heavy-duty disposable aluminum pan or metal loaf pan, placing pan directly on lava rocks.
If using charcoal grill, scatter chops on coals or place in disposable pan set directly on coals. Allow chops to begin to smoke, about 10 minutes. Place ribs meat-side down on gas grill over drip pan, indirecctly over high heat or on charcoal grill over drip pan, but to the side of high-heat coals.
Cover. Barbecue, mopping frequently with barbecue sauce and turning occasionally, 1 1/2 to 2 hours or until ribs are mahogany and meat pulls back from bones. Transer to carving board.
Let stand 5 minutes. Carve between ribs to serve. 4 srvings = about 940 calories.
hey…I said NOTHNG about low fat;-)
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