Ingredients
Marinade and ribs
- 1 1/2 cups water
- 1 12-ounce bottle pale ale
- 1/4 cup mild-flavored (light) molasses
- 5 fresh thyme sprigs
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 bay leaf
- 1/2 teaspoon ground white pepper
- 16 beef short ribs or 8 whole beef ribs
Sauce
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 cup red wine vinegar
- 2 cups ketchup
- 1/2 cup mild-flavored (light) molasses
- 1/4 cup water
- 1/2 cup bourbon
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground white pepper
- Leaves from 5 fresh thyme sprigs
- Charcoal chimney
- 45 charcoal briquettes
Description
Beef Rib Meat Becomes Tender And Succulent With Slow Cooking Over Low, Indirect Heat.
Bon Appetit Magazine
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