texas sticky barbecued beef ribs

Name: Texas Sticky Barbecued Beef Ribs
Prep time: 35 min
Cook time: 15 min
Yield: 2
Cuisine: Southwestern
Ingredients: 2 tablespoon(s) olive oil; 1 large celery rib, finely chopped; 1 - carrot, finely chopped; 1 small onion, finely chopped; 3 - ancho chiles—stemmed, seeded and cut into small pieces; 2 cup(s) chicken stock or low-sodium broth; 1 cup(s) ketchup; 1/4 cup(s) distilled white vinegar; 1/4 cup(s) molasses; 1/4 cup(s) dark brown sugar; 1/4 teaspoon(s) dry mustard; - salt; - rack of 6 ribs, at room temperature

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Surprisingly, these ribs start with using cooked beef ribs (leftovers from the giant rib roast last weekend of course) are incredibly luscious. Texan Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good.

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(1 rating)

yield 2 -3

prep time 35 Min

cook time 15 Min

method Grill

Ingredients For texas sticky barbecued beef ribs

2 Tbsp

olive oil
1 lg

celery rib, finely chopped
1

carrot, finely chopped
1 sm

onion, finely chopped
3

ancho chiles—stemmed, seeded and cut into small pieces
2 c

chicken stock or low-sodium broth
1 c

ketchup
1/4 c

distilled white vinegar
1/4 c

molasses
1/4 c

dark brown sugar
1/4 tsp

dry mustard
salt
rack of 6 ribs, at room temperature

How To Make texas sticky barbecued beef ribs

1
In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes.

2
Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes.
3
Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 23/4 cups, about 5 minutes longer. Season with salt.
4
Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes.
5
Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.
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