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Ingredientes
- 1 1/2 c. water
- 1 bot pale ale - (12 ounce)
- 1/4 c. mild-flavored (light) molasses
- 5 x fresh thyme sprigs
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 1 x bay leaf
- 1/2 tsp freshly-grnd white pepper
- 16 x beef short ribs or possibly 8 whole beef ribs
- 1 Tbsp. vegetable oil
- 1 sm onion finely minced
- 1 c. red wine vinegar
- 2 c. ketchup
- 1/2 c. mild-flavored (light) molasses
- 1/4 c. water
- 1/2 c. bourbon
- 1 1/2 tsp salt
- 1/2 tsp freshly-grnd white pepper Leaves from 5 fresh thyme sprigs Charcoal chimney
- 45 x charcoal briquettes
Direcciones
- For Marinade And Ribs: Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cold marinade completely. Place ribs in large heavy-duty resealable plastic bag; add in marinade. Seal bag; turn to coat ribs. Chill overnight, turning bag occasionally.
- For Sauce: Heat oil in heavy large saucepan over medium-high heat. Add in onion and saute/fry till golden, about 6 min. Add in vinegar and boil till mix is reduced to 3/4 c., about 5 min. Remove from heat. Add in ketchup, molasses, and 1/4 c. water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 min to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and chill.)
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn till ash is gray, about 30 min.
- Open bottom barbecue vent. Turn out warm charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
- Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer shouldn't touch meat or possibly barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250 and 300 degrees, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 min.
- Cook ribs till meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 min of cooking, about 3 hrs total. Open barbecue only when necessary to turn or possibly baste meat and close quickly to minimize loss of heat and smoke.
- After first 30 min of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250 degrees, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add in half of warm gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
- This recipe yields 6 servings.
- Comments: Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hrs of cooking time on the grill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 2644mg | 110% |
| Potassium 357mg | 10% |
| Total Carbs 25.93g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.76g | 14% |
| Protein 1.85g | 3% |
