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La Belle Cuisine
Whoopi Goldberg's
Big Bad Ass
Beef Ribs
 
Newman's Own Cookbook
by Paul Newman and A.E. Hotchner,
1998, Simon & Schuster
Recipe reprinted by permission.
 
Makes 3-1/2 cups of marinade
Serves 6
"You'll have leftover marinade; use it in the same way
you would
any
great steak marinade."
18 beef ribs (not short ribs)
Marinade:
2 cups Butch's BBQ Sauce
(or your favorite brand)
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon powdered thyme
1/2 teaspoon salt
1 tablespoon freshly ground block pepper
1 teaspoon natural smoke flavoring
Place the ribs in a large pan of cold water and bring to a boil.
Simmer, uncovered, for 45 minutes.
While the ribs are cooking, combine all the marinade ingredients in
a
large saucepan and bring to a boil. Simmer, stirring occasionally, for
15 minutes.
Preheat the oven to 325 degrees F.
Drain the ribs and arrange in 1 layer in a large roasting pan. Pour
2
cups
of marinade over them, brushing it on to cover both sides. Bake
for 30 to
40
minutes, until the ribs are tender.
Serve with lots of napkins and a bowl of the remaining marinade
on
the side.
Butch's BBQ Sauce
Makes 7 to 8 cups
There are many ingredients in this sauce, but once you make a
batch
of it,
you'll have plenty on hand to use any time you like. It's a keeper
in the
refrigerator and freezes well, too. You might even consider split-
ting a batch
and storing
half in the refrigerator, half in the freezer.
Don't confuse creamy horseradish sauce with the plain grated
variety.
You want
a prepared creamy sauce here; it's usually sold in the condiment
section of the supermarket. The granulated garlic is also found in many
supermarkets.
1/2 cup canola oil
1/2 cup chopped yellow onion
1/2 cup chopped garlic
4 cups tomato puree
1 cup packed dark brown sugar
1 cup Worcestershire sauce
3/4 cup clover honey
3/4 cup ketchup
1/2 cup creamy horseradish sauce
1/2 cup tomato paste
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup dark molasses
1/4 cup dried onion
1/4 cup granulated garlic
2 teaspoons salt
1 tablespoon freshly ground black pepper
1 bay leaf
Heat the oil in a large saucepan over medium-high heat until hot.
Add the chopped onion and garlic, and cook, stirring, about 1 minute.
Add all the
remaining ingredients and 2-1/2 cups of water. Bring to a
boil, stirring to dissolve the
sugar. Simmer, stirring occasionally, for
20 minutes. Remove
the bay leaf and let cool.
The sauce will keep in a covered container in the refrigerator for
2 months.
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