MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Texas Cowboy-Style Ribs
Categories: Beef, Bbq, Herbs, Vegetables, Chilies
Yield: 6 Servings

4 lb Beef chuck short ribs
1 tb Chili powder
1 tb Packed brown sugar
1 ts Salt
1 ts Garlic powder
1 ts Onion powder
1 ts Ground cumin
1 ts Ground black pepper
1/4 ts Cayenne pepper
2 c Mesquite chips
1 md Onion; fine chopped
2 cl Garlic; minced
1 tb Oil
1 1/2 c Ketchup
1/4 c Worcestershire sauce
1/4 c Hot strong coffee
1/4 c Red wine vinegar
2 tb Packed brown sugar
1 Chipotle in adobo; chopped
2 ts Dry mustard
1/2 ts Salt

Trim fat from ribs. Place ribs in a shallow roasting pan.
In a small bowl combine chili powder, the 1 tablespoon
brown sugar, the 1 teaspoon salt, the garlic powder,
onion powder, cumin, black pepper, and cayenne pepper.
Generously sprinkle rub mixture over both sides of ribs;
rub in with your fingers. Cover pan with foil.

Bake ribs in a 350ºF/175ºC oven for 1 1/2 to 2 hours or
until tender. Drain off fat.

At least 1 hour before grilling, soak wood chips in
enough water to cover. Drain wood chips.

In a medium saucepan cook onion and garlic in hot oil
over medium heat 5 minutes or until tender. Stir in
ketchup, Worcestershire sauce, coffee, vinegar, the 2
tablespoons brown sugar, the chipotle pepper, dry
mustard, and the 1/2 teaspoon salt. Bring to boiling.
Reduce heat. Simmer, uncovered, 30 minutes or until
desired consistency, stirring occasionally.

Sprinkle wood chips over medium coals in a charcoal
grill. Place ribs on the grill rack directly over the
coals. Grill, covered, for 15 minutes or until ribs are
browned, turning once. (For a gas grill, preheat grill.
Reduce heat to medium. Add wood chips according to
manufacturer directions. Place ribs on grill rack. Grill
as directed above.) Serve ribs with sauce.

Makes 6 servings.

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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... Inspiration is sometimes another name for desperation.
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