Print Recipe

Whoopi Goldberg's Beef Ribs

RG

Ingredients

Ribs

  • 18 beef ribs (not short ribs)

Marinade

  • 2 cups Butch's BBQ Sauce
  • 1/2 cup Worcestershire sauce
  • 1/3 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons chopped garlic
  • 1 tablespoon dark brown sugar
  • 1 teaspoon powdered thyme
  • 1/2 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon natural smoke flavoring

Butch's BBQ Sauce

  • 1/2 cup canola oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped garlic
  • 4 cups tomato puree
  • 1 cup packed dark brown sugar
  • 1 cup Worcestershire sauce
  • 3/4 cup clover honey
  • 3/4 cup ketchup
  • 1/2 cup creamy horseradish sauce
  • 1/2 cup tomato paste
  • 1/2 cup balsamic vinegar
  • 1/2 cup Dijon mustard
  • 1/4 cup dark molasses
  • 1/4 cup dried onion
  • 1/4 cup granulated garlic
  • 2 teaspoons salt
  • 1 tablespoon freshly ground black pepper
  • 1 bay leaf

Instructions

  1. Ribs: Place the ribs in a large pan of cold water and bring to a boil. Simmer, uncovered, for 45 minutes. While the ribs are cooking, combine all the marinade ingredients in a large saucepan and bring to a boil. Simmer, stirring occasionally, for 15 minutes.
  2. Heat the oven to 325 degrees F.
  3. Drain the ribs and arrange in 1 layer in a large roasting pan. Pour 2 cups of marinade over them, brushing it on to cover both sides. Bake for 30 to 40 minutes, until the ribs are tender.
  4. Serve with lots of napkins and a bowl of the remaining marinade on the side.
  5. Butch's BBQ Sauce: Heat the oil in a large saucepan over medium high heat until hot. Add the chopped onion and garlic, and cook, stirring, about 1 minute. Add all the remaining ingredients and 2 1/2 cups of water. Bring to a boil, stirring to dissolve the sugar. Simmer, stirring occasionally, for 20 minutes.
  6. Remove the bay leaf and let cool.
  7. The sauce will keep in a covered container in the refrigerator for 2 months.

Makes 7 to 8 cups.


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