Slow Roasted Beef Ribs In Maple Barbecue Sauce

You can use "Texas Beef Ribs" in this recipe

You can use "Texas Beef Ribs" in this recipe. Plan on letting the ribs marinate inside of the barbecue mix for 48 hours and serve with coleslaw, corn bread, and plenty of ice cold lemon tea. But the ribs will still be delicious if they marinate for only 8 hours, so no need to panic as they are slow roasted on an open fire.

Ask your family and your guest what they like and depending on your or your guest taste buds this barbecue sauce can be as mild or as spicy as you like; add hot pepper sauce accordingly. It also works well with pork, chicken, or shrimp.

The Barbecue Sauce:

13/4 cups ketchup

1/2 cup pure maple syrup

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1/2 cup chopped scallions or fresh chives

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Dash hot pepper sauce

Salt and freshly ground black pepper

The Ribs:

31/2 to 4 pounds beef ribs, cut into individual ribs

Our Method : Prepare the barbecue sauce: In a medium-size bowl, mix all the ingredients for the barbecue sauce and taste for seasoning. The sauce could have a good balance of sweet and savory, with the flavor of the spice present. Adjust as needed. Place the ribs in a large bowl and coat the top, bottom, an sides with the sauce. Cover and refrigerate, turning the ribs and basting every few hours or so, for 8 or up to 48 hours. Preheat the oven to 325 degrees. Remove the ribs from the sauce, reserving the sauce, and place them in a large shallow roasting pan, bone-side down. Brush or mop the ribs with a bit of the sauce.

Roast the rib for 30 minutes. Turn the ribs over, baste with additional sauce, and roast another 30 minutes. Turn the ribs again, baste with the remaining barbecue sauce, and roast, basting every 15 minutes or so, until tender, another 45 minutes to 1 hour. If the sauce begins to dry out in the bottom of the roasting pan, add 1/4 to 1/2 cup water to dilute the sauce and keep it from burning. Most of the sauce will caramelize directly to the ribs. Serve hot or at room temperature, makes 4 servings, and upon serving make sure that you have plenty of iced tea as well as some good corn bread and coleslaw! Enjoy your new sauce. For a even more wonderful experience try mixing the two sauces together. Have fun.

by: John Schnieder

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