Fathers Day is this weekend. If there is any single food item
that most fathers love, it is slow cooked barbecue. On their
special day, it is fitting that they are allowed to choose one of
their favorite items that have been kissed by fire and smoke.
Fathers Day is this weekend. If there is any single food item that most fathers love, it is slow cooked barbecue. On their special day, it is fitting that they are allowed to choose one of their favorite items that have been kissed by fire and smoke.
When I enquired about my father’s selection this year, I was a little surprised. Most of the time, his food choices can be predictable. At first, he had no idea what he wanted this year. Since ribs are always a good standby, we suggested them without hesitation. He said yes, but that isn’t what surprised me. Instead of the commonly favored pork ribs, my father suggested beef ribs.
When it comes to preparing beef ribs on the grill, I have never considered them. In fact, I have yet to experiment with slow cooking them on the grill. After thinking about his choice this year, I had to shake my head and agree that it was a good selection.
My father’s favorite steak is rib eye, especially if the rib eye steak has a bone. The same cut of steak with the bone is commonly referred to as rib steak. The rib on the steak is only a portion that makes up a rack of beef ribs.
At one of the supermarkets I frequent, beef ribs are usually in stock. When I am in the meat department just before a weekend or holiday, a few customers can be found in the beef rib section.
Many customers decide upon their favorite package, place it in their cart and head to the checkout line.
Since I didn’t have time to experiment this week, I wanted to bring you a recipe where I am comfortable with its method and results.
The recipe I found is for Barbecued Beef Ribs with Molasses-Bourbon Sauce, from one of my favorite Web sites, epicurious.com.
The bold flavor of the beef ribs should stand up well to the combination of molasses and bourbon. Serve the ribs with salad, roasted potatoes and mixed vegetables.
Barbecued Beef Ribs with Molasses-Bourbon Sauce
(Adapted From Bon Appetit Magazine, July 2003, John Malik; Serves 4-6)
Ingredients for the Marinade & Ribs
16 beef short ribs or 8 whole beef ribs
1 1/2 cups water
12 ounces pale ale
1/4 cup mild-flavored (light) molasses
5 thyme sprigs
1 tablespoons sugar
1 tablespoons salt
1 bay leaf
1/2 teaspoon ground white pepper
Step 1: Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely
Step 2: Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
Ingredients for Sauce
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cup ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoon salt
1/2 teaspoon ground white pepper
Leaves from 5 thyme sprigs
Step 1: Heat oil in heavy large saucepan over medium-high heat. Add onion and saute until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Step 2: Heat the grill for indirect cooking. For charcoal grills, arrange the charcoal on opposite sides of the grill.
It may be necessary to add more hot charcoal to the grill during the cooking process to maintain the heat. For gas grills, turn on one of the side or rear burners.
Step 3: Remove the ribs from the marinade and arrange them on the grill and away from the direct heat. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer or oven meat thermometer (if your grill isn’t already equipped with a thermometer) through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
Step 4: Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total.
Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke. Transfer ribs to a serving platter; brush with more sauce and serve, passing any remaining sauce separately.
