Beef Ribs Recipe
BBQ sauce (I know it’s a long list, but well worth it. )
1 cup red wine ( your choice non-alcoholic)
1 tablespoon olive oil
1 small lemon and skin ( cut into quarters)
1 tablespoon of balsamic vinegar
3 tablespoons soy sauce
1 tablespoon dark molasses
3 tablespoons honey
1/2 cup orange juice
3 medium-large garlic cloves ( peeled and chopped)
1 medium-large Vandalia onion, ( peeled and chopped)
1 medium-large vine ripe tomato, ( peeled and chopped)
3 tablespoons brown sugar ( light)
1 tablespoon Djoin mustard
1 tablespoon horseradish ( prepared)
1/8 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/4 teaspoon sea salt or to taste
1/4 teaspoon seasoned salt
1/2 teaspoon dried parsley
3-4 pounds beef ribs ( meaty)
1. In a food processor, add garlic, onion, tomato, and lemon with peel; process until smooth.
2. Pour contents of processor into 3-5 quart non-stick saucepan over low-medium heat, stir, add horseradish, wine, orange juice, mustard, and vinegar, bring to a boil, stir often, reduce heat simmer for 15 minutes or until liquid reduces about 1/4.
3. Next add olive oil, soy sauce, molasses, honey, brown sugar, pepper flakes, black pepper, ginger, salt, seasoned salt, and parsley. Stir and continue to cook for an additional 5 minutes or until thickens.
4. Cover and turn off burner. Allow to cool down and stir often.
5. Place ribs into a large Ziploc bag or large shallow dish, pour marinade into Ziploc bag or shallow dish. Close or cover chicken. Refrigerate overnight and turn contents often.
6. Remove ribs from the bag or dish the next day with tongs. Drain over a bowl into a colander to use for marinating chicken.
7. Spray grill with Pam cooking spray, Grill for 5-6 minutes for rare, 8 minutes for medium, or 10-12 minutes for well done. Brush with marinade several times as needed.
Side suggestions: potato salad, kidney bean salad, lettuce salad, baked beans, baked potato, and dessert