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Dry-Aged Beef Ribs With Beer

Posted by Chill Editorial Staff on
June 29, 2010

by Jennifer Zimmerman and Sean Kelly
Black Angus Fine Meats & Game

Serves 4

• 2 racks of beef ribs
• 400 ml of your favourite barbecue sauce
• 10 cloves of garlic
• 440 ml dark or amber beer
• 2 Spanish onions, roughly chopped
• 1 tablespoon cornstarch


1. Preheat your oven to 250 F. Place ribs in large pan meat side down and score the back side with a knife to prevent ribs from curling up in the oven. Add onions, garlic, beer and barbecue sauce. Cover with tightly with foil. Cook for approximately four hours.

2. Heat the grill to medium – about 400 F.

3. Pour rib-cooking liquid into a saucepot and bring to a boil. Take one cup of the sauce and in a separate bowl, whisk in the cornstarch. Pour back into the saucepot and bring back to the boil. When sauce has thickened, remove from heat. Place the ribs on the grill and brush liberally with sauce, let cook one side for five minutes, flip, brush liberally with sauce and grill another five minutes. Serve immediately.

Page 1    

AUTHOR: Chill Editorial S... RATE
TAGS: Mmm... Food, Grillin' and Chillin', Ribs, Beer

Chill’s Homemade Pale Ale Rib Sauce

For rib aficionados, this is Carolina-style barbecue sauce, which means it is vinegar and mustard base, as opposed to the tomato sauce/ketchup and molasses-based sauces of the mid- and southwest. The resulting combination of sweet and tangy flavours brings out the best in grilled or smoked pork.

Prep Time: 10 minutes
Cook Time: 30 minutes

• 1 cup prepared yellow mustard
• ½ cup sugar
• ¼ cup light brown sugar
• ¾ cup cider vinegar
• ¼ cup pale ale
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• ¼ teaspoon cayenne
• ½ teaspoon soy sauce
• 2 tablespoons butter
• 1 tablespoon liquid
smoke (hickory flavouring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

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