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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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.
- 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.
- 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.
- Yield: 1 1/2 c. (375 mL)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 783 | |
| Calories from Fat 532 | 68% |
| Total Fat 59.28g | 74% |
| Saturated Fat 21.57g | 86% |
| Trans Fat 0.24g | |
| Cholesterol 186mg | 62% |
| Sodium 666mg | 28% |
| Potassium 931mg | 27% |
| Total Carbs 9.91g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.49g | 4% |
| Protein 50.97g | 82% |
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