What follows is my extra special beef rib recipe, because the subject came up on the Bad Astronomy blog. Bear in mind that I cook by eye, so these measurements are approximations and, should anything seem too much for you, adjust as you see fit. I don’t tend to write things like this down.
This is a semi-homemade recipe – obviously I do not brew up my own barbecue sauce, but hybridize it instead. What this means is I can have ribs ready in an hour ;-)
These are mildly spicy, less so than you might think from the ingredients, and reheat well. All spices are common supermarket powdered kind – feel free to substitute fresh, knowing that they’re probably a bit stronger that way.
* 4 lbs boneless beef ribs, cut into chunks (boneless ribs tend to be much meatier cuts and, of course, you’re not paying for bone)
* 1 cup Bullseye Original barbecue sauce
* 1/2 cup Aroma Chef Thai Sweet Chili sauce (oh baby)
* 1/2 cup chopped fresh onions (yellow, vidalia, whatever you like)
* 1/4 cup water
* 1 or 2 Tblsp worcestershire sauce, or soy sauce
* 1 Tblsp chili powder
* 1 Tblsp parsley
* 1 Tsp ginger (powder/ground)
* 1 Tsp curry powder
* 1 Tsp garlic powder
* 1/2 Tsp cayenne pepper (powder)
* 1/2 Tsp black pepper (ground)
Simmer rib meat in water just barely at low boil for approx 20 minutes, drain.
Mix all ingredients in small bowl.
Place rib meat in deep narrow dish, thoroughly coat with sauce mixture. The goal is for at least partial submergence, more like a stew – this keeps the meat from drying out.
Bake at 350 degrees (F) for 35-40 minutes, serve with bread or rolls on side, perhaps some nice chunks of seriously sharp cheddar.
Serves 4-6 hungry people.
The Aroma Chef Thai Sweet Chili sauce is something I’ve only found at WalMart, and is very tasty stuff. It’s responsible for the zing in this sauce, so substituting is not something I can walk you through, but possibly any kind of oriental sweet/hot sauce would work.
Give it a shot, alter as you see fit. Hope you like it!