You can use “Texas beef ribs” in this recipe. Plan on letting the ribs marinate for 48 hours and serve with coleslaw, corn bread, and plenty of ice-cold beer. But the ribs will still be delicious if they marinate for only 8 hours.
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:
1¾ cups ketchup
½ cup pure maple syrup
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup chopped scallions or fresh chives
1 teaspoon ground cinnamon
½ teaspoon ground allspice
Dash hot pepper sauce
Salt and freshly ground black pepper
3½ to 4 pounds beef ribs, cut into individual ribs
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 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 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 ¼ to ½ 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.
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