Time: 3 hours 45 minutes
Complexity: easily
Servings: 6 - 8

Beef ribs aren't as popular as pork ribs, but when cooked properly, they're just as delicious and juicy—you'll be spoiled for choice! To prepare them, you'll need short ribs, thickly covered with layers of fat. Bake them in the oven for several hours until tender. Finishing the ribs can be done either in the oven or on the grill, if you're hosting a backyard dinner. Brush the ribs with a beer mop sauce made with molasses, brown sugar, and maple syrup, and grill until they're coated with a dark, tangy, and sweet glaze.

Ingredients:

Ribs

• 2.7 kg beef ribs (on the bone)
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 4 dried red chili peppers
• 2.5 cm ginger root, crushed

Beer mop sauce

• Half or a whole fresh serrano pepper (depending on desired heat), stem removed
• Half a medium onion, diced
• 10 cm ginger root, peeled and thinly sliced
• 1 teaspoon of salt
• 2 tablespoons butter
• 1 bottle of dark porter
• 1/4 cup molasses
• 1/4 cup brown sugar
• 2 tbsp. maple syrup
• 2 tablespoons chopped fresh cilantro (with stems)
• Zest and juice of 1 lime (2 tsp zest, 2 tbsp juice)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, beef ribs, dark beer, molasses, brown sugar, maple syrup, serrano pepper, ginger root, black pepper, thyme, lemon zest, cilantro

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Preparation:

Step 1
• Preheat oven to 160°C.
Step 2
• Trim all the cartilage from the ribs and cut them in half. Season each piece with salt, black pepper, and thyme. Place the ribs in a large roasting pan, add 1/4 cup water, dried chili pepper, and ginger, cover tightly, and roast until tender when pierced with a fork, about 3 hours.
Step 3
• To make Mop SauceIn a food processor, combine the serrano pepper, onion, ginger, and salt and process until smooth.
  
  Heat a large skillet over medium heat and add the butter. Add the onion mixture to the skillet and cook, stirring frequently, until caramelized, about 10 minutes. Add the beer, molasses, brown sugar, and maple syrup and simmer until the sauce thickens but is still pourable, 10-15 minutes. Add the cilantro, lime zest and juice, and some of the juices from the ribs.
  
Step 4
• To glaze the ribs, raise the oven temperature to 230°C (you can also glaze the ribs on a grill over medium-high heat).
Step 5
• Brush the ribs with the mop sauce and bake, brushing occasionally, until all the sauce is used and the ribs are coated with a shiny black glaze, about 10 minutes.

Votes: 1

Author of the recipe - Amy Thielen is an award-winning television chef and Midwest cookbook writer who currently writes books and blogs about food from her farm.