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The best ribs I ever ate…

Phil’s BBQ Beefy Ribs were my inspiration.  We have established that I do not photograph my cooking projects, but let not thy heart be troubled….the recipe below is mouth-watering!

Beef Ribs

For the Braising Liquid:

  • 3 lb rack beef ribs, cut in half/about 4 ribs per section (on sale this week at Safeway stores for $1.49/lb!)
  • 1 c clear juice (I used white grape juice concentrate from a jar of peaches)
  • 2 T Worcestershire sauce
  • 1 T seasoned salt
  • enough water to cover

For the Glaze:

  • 2 c bottled barbecue sauce (feel free to make your own…I used Sweet Baby Ray’s)
  • 2 T apple cider vinegar
  • 1 tsp honey or molasses
  • 2 T strong brewed coffee (or whatever is leftover in the french press from that morning)
  1. Layer the ribs in a  large pot with the juice, Worcestershire sauce, seasoned salt, and water.  Bring to a boil, reduce heat, partially cover, and simmer for 1-1.5 hrs, or until the ribs are tender.
  2. Remove the ribs with tongs to a large dish (a roasting pan works well) and cool them enough to handle.  Cut between the bones into single ribs.  (The first 2 steps can be done a day ahead.)
  3. Preheat the grill.  Meanwhile, mix the barbecue sauce, vinegar, honey, and coffee.
  4. Brush the ribs with the glaze and caramelize/char them slightly, turning every few minutes to re-glaze.  (I glazed each side of mine twice, grilling for a total of about 15 minutes.)
  5. Grab a roll of paper towels and FEAST!

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