Texas-Style Beef Ribs
This is excellent for beef, pork or chicken. For a hotter sauce, add 1/2 teaspoon cayenne pepper.
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/2 teaspoon minced garlic
- 1/4 cup canned tomato puree
- 2 tablespoons cider vinegar
- 2 tablespoons firmly packed dark brown sugar
- 1/4 cup beef or vegetable stock or broth
- 1 tablespoon Worcestershire sauce
- 1/2 large bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 pound trimmed beef back ribs
- In large non-aluminum saucepan, melt butter and sauté onion, celery and garlic until soft (about 10 minutes).
- Add tomato puree, vinegar, brown sugar, stock, Worcestershire sauce, bay leaf, peppers, cumin, chili powder and salt to taste; simmer 30 minutes, stirring frequently so sauce doesn't burn.
- Cool, cover and refrigerate sauce for at least 1 hour to meld flavors. Discard bay leaf.
- Prepare fire for direct-heat cooking. If using a gas grill, presoak hardwood chips. If using a charcoal grill, presoak hardwood chunks. When fire is ready, place chips or wood chunks onto fire to create a smoky flavor.
- Place ribs on the grill and sear, 3 to 4 minutes per side. After ribs are browned, baste with sauce and close grill lid.
- After 3 minutes, baste and turn ribs again; cook 3 minutes more. Ribs are done when nearly black on the outside (about 15 minutes total cooking time).
Yields 4 to 6 servings.
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