INGREDIENTS:

  • 2 lbs beef Country-style Ribs
  • 2 Tbsp bourbon
  • 1 Tbsp vegetable oil
  • 2 tsp minced garlic
  • 1 cup diced yellow onion
  • 2 Tbsp tomato paste
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp cracked black pepper
  • 2 bay leaf
  • 3 cups beef stock
  • 2 Tbsp liquid smoke
  • 2 Tbsp molasses
  • 1/4 cup ketchup
  • 1/4 tsp cayenne pepper
  • 4 Tbsp pickle relish

COOKING:

    1. Pre-heat grill to medium heat. Season ribs with salt and pepper to taste and place on pre-heated grill. Grill for 2 minutes on each side, remove and set aside. Next pre-heat skillet over medium heat. Add vegetable oil and onion to the skillet and cook until onions are golden brown about 5 minutes. Add garlic and tomato paste and combine, then add the paprika, cumin, salt and pepper and combine.
Cook’s Tip: If you cannot find Country Style-Ribs, Boneless Beef Short Ribs can be substituted.
    1. Deglaze skillet with the beef stock scraping the bottom of the pan. Add in the Ribs, bay leaf and liquid smoke and bring to a boil. Reduce heat to simmer and cover for 2.5-3.5 hours or until fork tender.
Cook’s Tip: Avoid lifting the lid, which releases valuable heat and moisture and can significantly increase cook time.
  1. Once the Ribs are fork tender remove from the pan and return to the grill over low heat. Grill for 1.5 minutes on each side, remove from the grill and set aside. Meanwhile remove the bay leaf from the sauce and bring sauce to a boil. Add in the bourbon, ketchup, molasses, and cayenne pepper and continue to cook until sauce becomes thick. Plate each Rib and top with 3/4 cup of BBQ sauce. Garnish with 1 Tablespoon of pickle relish and serve.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4 Ribs: 580 Calories; 297 Calories from fat; 33g Total Fat (13.2 g Saturated Fat; 1.9 g Trans Fat; 3.4 g Polyunsaturated Fat; 14.9 g Monounsaturated Fat;) 135 mg Cholesterol; 1781 mg Sodium; 26.6 g Total Carbohydrate; 2.1 g Dietary Fiber; 19 g Total Sugars; 43 g Protein; 11 g Added Sugars; 77.7 mg Calcium; 5.3 mg Iron; 734 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 13.7 mg NE Niacin; 0.6 mg Vitamin B6; 4.4 mcg Vitamin B12; 278 mg Phosphorus; 12.8 mg Zinc; 45.9 mcg Selenium; 135.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com“