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  • Devilled Beef Ribs

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    Devilled Beef Ribs
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lb meaty beef, rib, bones Devil sauce, (recipe follows) salt pepper Devil Sauce
    • 1/4 c. vegetable oil
    • 2 Tbsp. butter
    • 1 lrg onion, chopped
    • 3 clv garlic, chopped
    • 2 Tbsp. packed brown sugar
    • 2 Tbsp. lemon juice
    • 2 tsp dry thyme
    • 1/4 tsp cayenne pepper
    • 1/3 c. Dijon mustard
    • 1/3 c. grainy mustard
    • 1/4 c. horseradish
    • 3/4 tsp salt
    • 3/4 tsp pepper
    • 1/4 tsp warm pepper sauce, (approximately)
    • 1/4 c. chopped fresh parsley

    Directions

    1. In large dish, arrange ribs in single layer. Remove about 1/2 c. (125 mL) of the Devil Sauce for dipping. Brush both sides of ribs with remaining Devil Sauce. Cover and marinate in refrigerator for 3 hrs. Let stand at room temperature for 30 min.
    2. Reserving marinade, place ribs, curved side down, on greased grill over medium heat; cook, turning and brushing with marinade every five min, for 20 min. Season with salt and pepper to taste.
    3. Cook ribs for 3 to 5 min longer or possibly till glazed and crusty. Remove to platter and tent with foil; let stand for 5 min. Cut into serving-size pcs and serve with remaining Devil Sauce.
    4. Devil Sauce:In saucepan, heat oil and butter over medium-high heat; saute/fry onion for 3 to 5 min or possibly till softened. Add in garlic, sugar, lemon juice, thyme and cayenne; cook, stirring, for 4 to 5 min or possibly till thickened. Let cold for 5 min.
    5. Whisk together Dijon and grainy mustards, horseradish, salt, pepper and warm pepper sauce; whisk into onion mix. Add in more warm pepper sauce, if you like; stir in parsley. Let cold.
    6. Yield: 1 1/2 c. (375 mL)

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