| Al's Recipe Marinade & Barbecue Sauce for
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| | THE DAY BEFORE GRILLING, put the sugar
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| Beef
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| | and vinegar in a pot large enough to hold
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| MARINADE
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| | the ribs and place over medium heat on
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| 1 c Red wine vinegar
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| | top of the stove. Cook until the vinegar
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| 1/4 c Water
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| | reduces and forms a syrup with the sugar,
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| 2 ts Ground cumin
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| | about 8 minutes. Watch carefully, as the
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| 3 Garlic cloves, minced
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| | syrup will suddenly darken in color.
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| 2 ts Achiote paste
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| | Immediately add the broth, water, catsup,
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| 1 ts Crushed red pepper
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| | tomato paste, mustard, Worcestershire,
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| Salt and black pepper, to -taste
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| | cloves, chili powder and pepper and bring
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| 1/4 c Olive oil
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| | to a boil. Add the ribs and cook 20
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| BARBECUE SAUCE
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| | minutes. Remove from heat, remove the
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| 1 Dried pasilla chile
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| | ribs from the liquid and place covered in
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| 1 c Boiling water
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| | the refrigerator.
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| 2 tb Achiote paste
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| | Cook the liquid over medium heat until it
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| 1 tb Olive oil
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| | becomes thick and syrupy. The next day,
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| 3/4 c Of the marinade
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| | light a charcoal grill. Place the beef
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| Marinade: Combine marinade ingredients.
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| | ribs on the grill so they are not
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| Makes enough for 2 pounds of beef. To
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| | directly over the coals and cover the
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| use: Toss paper-thin slices (1 inch by 3
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| | grill so that smoke collects inside. If
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| to 4 inches) of beef sirloin with the
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| | your grill does not have a cover,
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| marinade in a nonmetallic bowl.
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| | improvise one out of aluminium foil.
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| Refrigerate 6 to 8 hours or overnight.
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| | Cook for 40 minutes, basting with sauce
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| Drain meat, reserving 3/4 cup of the
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| | every 10 minutes. When bbq beef ribs are
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| marinade. Thread meat on bamboo skewers.
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| | well heated, remove to a platter and
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| Barbecue Beef Recipes
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| | serve.
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| Barbecue Beef Ribs Recipe
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| | Honey-Mustard Crockpot Barbecue Short
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| 5 lb Beef ribs
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| | Ribs Recipe
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| 3 c Black Jack BBQ Sauce (see Barbecue
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| | 3 lb Beef short ribs
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| Sauces Recipes)
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| | 1 tb Dijon mustard
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| Place beef ribs in a flat pan or dish.
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| | 1 Garlic clove, crushed
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| Pour barbecue sauce over ribs, turning so
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| | 2 tb Honey
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| as to coat both sides; pierce meat with a
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| | 1/2 ts Salt
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| large fork. Marinate 8 hrs. turning once.
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| | 1/8 ts Pepper
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| Remove beef ribs from barbecue marinade
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| | 1 c Bottled hickory smoke Barbecue sauce
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| and brush off excess sauce to avoid
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| | 2 tb Cornstarch
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| burning
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| | 2 tb Cold water
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| Broil or cook beef ribs over coals for 10
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| | Place short ribs in slow-cooker. In
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| mins. Brush with marinade and cook 4-5
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| | medium bowl, combine mustard, garlic,
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| mins. more. Heat remaining sauce and
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| | honey, salt, pepper, and barbecue sauce.
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| serve with ribs.
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| | Pour over ribs. Cover and cook on LOW 6-7
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| Barbecue Beef Short Ribs Recipe
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| | hours or until tender.
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| 3 lb Beef Short ribs
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| | Refrigerate several hours or overnight.
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| 2 c beef broth
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| | Skim any solidified fat from top. Remove
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| 2 c :Water, or enough to -barely cover
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| | beef ribs; heat in microwave or
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| ribs
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| | conventional oven. Dissolve cornstarch in
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| 1 tb Brown sugar
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| | water. Add to barbecue sauce. Cook and
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| 1/4 c Cider vinegar
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| | stir in microwave or stovetop until hot
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| 1/4 c Catsup
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| | and slightly thickened. Pour hot sauce
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| 2 tb Tomato paste
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| | over warm ribs.
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| 1 tb Dry mustard
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| | Resource
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| 1 ts Worcestershire sauce
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| | Jenny Edwards is the operations manager
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| 1/4 ts Ground cloves
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| | of Arboreta Home & Garden Store She is
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| 1 ts Chili powder
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| | responsible for the buying and importing
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| 1/4 ts Cayenne pepper
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| | of new products.
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