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Active Time: 1 Hour 35 Minutes
Total Time: 14 Hours 5 Minutes
Yield: Makes 10 servings
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| This recipe uses two vinegars to make the most tender beef ribs you ever ate. |
RECIPE INGREDIENTS
| For Sauce: |
| 1/4 cup olive oil |
| 1 medium Spanish onion, chopped |
| 1 tablespoon chopped garlic |
| 2 large tomatoes, peeled and chopped |
| 1/2 cup apple cider |
| 1/4 cup balsamic vinegar |
| 2 tablespoons catsup |
| 1-1/2 tablespoons chopped fresh basil |
| 1-1/2 tablespoons prepared mustard |
| 1-1/2 tablespoons sugar |
| 1/2 teaspoon ground coriander |
| 1/2 teaspoon ground cumin |
| 3 pounds beef short ribs, cut into 6-inch lengths |
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DIRECTIONS
FOR SAUCE: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
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Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce.
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Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with remaining 1/2 cup sauce during last 20 minutes of grilling.
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WINE AND BEER RECOMMENDATIONS: The tangier the ribs, the fruitier the red: for this dish, a Pinot Noir from Anderson Valley in California. A golden amber ale that’s heavy on the hops will corral the numerous spices in this dish. Yee haw!
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Recipe reprinted by permission of Weber. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 10 servings
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