View Recipe

My Store: Store Details (change)

Barbecued Beef Ribs

DIRECTIONS

Flavor Step - Rub the dry rub all over the ribs. Cover and marinate for at least 30 minutes at room temperature or, preferably, overnight in the refrigerator. Be sure to let the ribs come to room temperature for an hour before cooking if they've been refrigerated.
To make the Mustard-Sherry Sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes, stirring often. Stir in the garlic and cook for 1 minute. Add the remaining ingredients except the salt and Tabasco, stir well, and bring to a simmer. Cook for 15 to 20 minutes, stirring often. Add a little water if the sauce seems too thick. Taste for salt and add Tabasco if you like a hotter sauce. (The sauce can be made ahead and refrigerated for 2 to 3 days in a covered container.)
To grill the ribs: Prepare a medium-hot fire in a covered barbecue. Add the ribs and cook, with the grill covered, for 8 to 10 minutes per side, taking care not to burn them. Brush with the mustard sauce and cook for about 8 minutes longer, turning the ribs often so they don't burn. Cut into individual ribs to serve. Brush generously with more sauce and serve additional sauce on the side.