Time to fire up the grill and dig into the flavours summer! Pork ribs always seem to take centre stage when it comes to barbecuing ribs, but beef ribs are more substantial and will more than satisfy the meat eaters in your family. This barbecue sauce recipe yields 4 cups (1 L), so you’re going to have extra. You’ll use about half the sauce for the ribs, so place the remainder in a covered container in the fridge for future use. It will keep refrigerated for at least four weeks – handy for brushing on chicken breasts or pork chops. If you use a little more than half, just don’t put your basting brush into the container of extra sauce; pour out what you might need in advance. Trust me, you’re going to want to dig in and get your hands messy when eating these, so serve with little bowls of lemon water on the side and ENJOY!
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Makes 6 to 8 servings
- 6 lb (3 kg) beef ribs
- 2 stalks celery, cut into 4-inch (10 cm) lengths
- 3 carrots, cut into 4-inch (10 cm) lengths
- 1 small onion, quartered
- 1 bay leaf
- 6 black peppercorns
- Sweet Dark Barbecue Sauce (recipe follows)
In a large stockpot or Dutch oven, combine the ribs, celery, carrots, onion, bay leaf and black peppercorns. Cover the ribs with cold water and place over medium heat. Simmer for 2 hours. Drain ribs; discard the veggies, bay leaf and peppercorns. The ribs can be cooled, covered and refrigerated overnight.
Preheat the barbecue to medium-low or preheat the oven to 300°F (150°C). Brush as much Sweet Dark Barbecue Sauce as you like over the ribs and grill or roast, turning and basting occasionally, for about 1 hour.
Sweet Dark Barbecue Sauce
Makes 4 cups (1 L)
- 4 cups (1 L) ketchup
- 2/3 cup (150 mL) white vinegar
- 1/3 cup (75 mL) Dijon mustard
- 1 tbsp (15 mL) fresh lemon juice
- 1 1/4 cups (300 mL) packed brown sugar
- 1/4 onion, minced
- 1 tbsp (15 mL) celery seed
- 1 tbsp (15 mL) minced garlic
- 1 tbsp (15 mL) freshly ground pepper
- 1 tbsp (15 mL) ground cumin
- 1/3 cup (75 mL) butter
In a bowl, combine the ketchup, vinegar, mustard, lemon juice, sugar, onion, celery seed, garlic, pepper and cumin; bring to a boil and simmer for 1 hour. Remove from heat and whisk in butter.
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