Enjoy this unique take on the classic ribs recipe.
things you'll need.
TO MAKE THE RIBS:
2 slabs beer ribs
2 Cups Lonesome Dove Game Rub
1 Onion (diced)
1 carrot (diced)
1 fennel bulb (diced)
2 bay leaves
10 garlic cloves
3 Cups favorite bbq sauce
TO MAKE THE RUB:
1 Cup Guajillo chili powder
1/2 Cup Kosher salt
1/2 Cup cumin (ground)
1/4 Cup rosemary (finely chopped)
1/4 Cup thyme leaves (finely chopped)
3/4 Cup black pepper (coarsely chopped)
1/4 Cup garlic powder
TO MAKE THE BBQ SAUCE:
1 onion (diced)
1 carrot (diced)
2 celery stalks (diced)
4 ancho chilies (seeded)
1 Quart chicken stock
1 Quart veal stock
1 Cup white vinegar
1 Cup molasses
1/4 Cup brown sugar
1 Teaspoon dry mustard
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 slabs beer ribs
instructionsTo make the ribs: Preheat oven to 200 degrees. Remove membrane on bone side of the ribs. Rub ribs thoroughly with dry rub, cover and refrigerate for at least four hours or overnight.
ingredients 1 Onion (diced) 1 carrot (diced) 1 fennel bulb (diced) 2 bay leaves 10 garlic cloves Water
instructions In a large roasting pan, add carrot, fennel, onion, garlic, bay leaves, and ribs. Cover with water. Cover pan with plastic wrap and then foil and place in oven for 8 hours.
ingredients canola oil 2 Cups Lonesome Dove Game Rub 3 Cups favorite bbq sauce
instructions Remove from oven and let cool in its own liquid. Heat grill or large grill pan to high. Remove ribs from liquid and baste with canola oil. Season with game rub and grill three minutes a side. Baste with hot barbecue sauce and serve.
ingredients 1 Cup Guajillo chili powder 1/2 Cup Kosher salt 1/2 Cup cumin (ground) 1/4 Cup rosemary (finely chopped) 1/4 Cup thyme leaves (finely chopped) 3/4 Cup black pepper (coarsely chopped) 1/4 Cup garlic powder
instructionsTo make the Game Rub: Combine all ingredients in medium mixing bowl and mix well. Put what you don’t use in a separate container and keep in pantry.
instructionsBBQ Sauce: Heat large rondeau, add anchos and sauté for 4 – 5 minutes. Add onions, carrots and celery and sauté until brown. Deglaze with both stocks and simmer until carrots are tender. Kill heat and add ketchup.
ingredients 1 Cup white vinegar 1 Cup molasses 1/4 Cup brown sugar 1 Teaspoon dry mustard
instructions In a separate pan, make a reduction of vinegar, molasses, brown sugar and mustard and reduce it by 1/3. Add to other mixture. Blend with stick mixer and strain through a china cap.