Directions for: Devilled Beef Ribs
Ingredients
Devilled Beef Ribs4 lb(s) meaty beef, rib, bones
Devil sauce, (recipe follows)
salt
pepper
Devil Saucecup vegetable oil
2 Tbsp butter
1 large onion, minced
3 cloves garlic, minced
2 Tbsp packed brown sugar
2 Tbsp lemon juice
2 tsp dried thyme
tsp cayenne pepper
cup Dijon mustard
cup grainy mustard
cup horseradish
tsp salt
tsp pepper
tsp hot pepper sauce, (approximately)
cup minced fresh parsley
Directions
Devilled Beef Ribs1. in large dish, arrange ribs in single layer. Remove about 1/2 cup (125 mL) of the Devil Sauce for dipping. Brush both sides of ribs with remaining Devil Sauce. Cover and marinate in refrigerator for 3 hours. Let stand at room temperature for 30 minutes.
2. Reserving marinade, place ribs, curved side down, on greased grill over medium heat; cook, turning and brushing with marinade every five minutes, for 20 minutes. Season with salt and pepper to taste.
3. Cook ribs for 3 to 5 minutes longer or until glazed and crusty. Remove to platter and tent with foil; let stand for 5 minutes. Cut into serving-size pieces and serve with remaining Devil Sauce.
Devil Sauce1. in saucepan, heat oil and butter over medium-high heat; saut onion for 3 to 5 minutes or until softened. Add garlic, sugar, lemon juice, thyme and cayenne; cook, stirring, for 4 to 5 minutes or until thickened. Let cool for 5 minutes.
2. Whisk together Dijon and grainy mustards, horseradish, salt, pepper and hot pepper sauce; whisk into onion mixture. Add more hot pepper sauce, if desired; stir in parsley. Let cool.
3. Yield: 1 1/2 cups (375 mL)
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