Okay. Chilly weather is upon us. It’s time to get hearty in the kitchen and break out the “stick to your ribs” ribs!
Here is a bangin’ recipe for beef ribs that had all the guests at my sister Lynn’s Autumn dinner party, held at the Widow McCrea B&B in Frenchtown, NJ, begging for more!
1 cup brown sugar
1 cup Emeril’s “essence” seasoning
2 Tablespoons chipotle powder
1 Tablespoon ancho powder
2 Tablespoons garlic powder, and 2 Tablespoons dried onion
1 teaspoon each salt and pepper
1/2 can tomato sauce, smaller size
1 Tablespoon minced fresh garlic
1/2 cup molasses
1/2 cup hoisin sauce
2 Tablespoons Worcestershire sauce
1/2 cup honey
Just enough water to loosen
Cook over a low heat in a heavy-bottomed saucepan until a bit reduced, maybe an hour.
Go to a good butcher and get meat beef ribs from local cattle. It’s worth it.
Wash and pat dry the racks of ribs. The night before, rub racks generously with the spice rub. Refrigerate overnight wrapped tightly in Saran wrap.
Prior to cooking, wrap the ribs in foil, leaving the Saran wrap intact. Place ribs on cooking trays.
Set oven to 225°. Cook low and slow for six hours.
Finish on the grill, minus wrappings, basting with the sauce, serving extra on the side.
Per serving size, two big beef ribs per guest should be ample. We had bacon cornbread and braised kale to round out a truly delicious meal. Be ready for raves!
Thanks to sister Lynn for this recipe!
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.