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Marinade and ribs
- 1 12-ounce bottle pale ale
- 1/4 cup mild-flavored (light) molasses
- 1/2 teaspoon ground white pepper
- 16 beef short ribs or 8 whole beef ribs
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1/2 cup mild-flavored (light) molasses
- 1/2 teaspoon ground white pepper
- Leaves from 5 fresh thyme sprigs
For marinade and ribs:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
Pork Ribs With Molasses Chile Barbeque Sauce recipes
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Beef short ribs with molasses, bourbon and thyme
1. Place the molasses marinade ingredients in a small bowl and whisk to combine.
2. Arrange the ribs in a 30 × 25 cm (12 × 10 inch) rectangular dish in one layer. Pour the marinade over the ribs and toss to coat. Cover and marinate in the refrigerator for 24 hours, turning the ribs over after 12 hours.
3. Drain the ribs from the marinade and discard the marinade.
4. Heat the olive oil in a large frying pan over medium–high heat. Add the ribs in batches and fry for 2–3 minutes on each side, or until browned on all sides, turning regularly.
5. Place the ribs in a slow cooker with the remaining ingredients. Cover and cook on low for 6 hours.
6. Meanwhile, near serving time, make the mixed tomato salad. Put all the tomatoes in a bowl and sprinkle with the thyme. Whisk together the olive oil, vinegar and garlic, then season to taste with sea salt and freshly ground black pepper. Drizzle the dressing over the tomatoes and gently mix together.
7. Skim any fat from the sauce in the slow cooker. Arrange the ribs on serving plates and drizzle generously with the sauce. Garnish with extra thyme and serve with the mixed tomato salad.
For Glaze: Stir molasses, bourbon and mustard together in small bowl.
Trim fat from meat. In a shallow dish, stir together flour, salt and black pepper. Dip meat into flour mixture coat well on all sides.
In an ovenproof 6- to 8-quart Dutch oven, brown meat, half at a time, in hot oil over medium-high heat.
Add carrots, onion, celery and tomato paste to Dutch oven. Add enough water to cover meat (about 4 cups). Bring to boiling. Transfer Dutch oven to the oven. Bake, covered, in a 350 degrees F oven for 90 minutes to 2 hours, or until meat is very tender.
Remove Dutch oven from the oven cool about 10 minutes. Using a slotted spoon, remove short ribs from the cooking liquid. When cool enough to handle, remove meat from bones discard bones.
Place meat and cooking liquid in separate storage containers. Cover and chill in the refrigerator for at least 4 hours, or up to 24 hours.
For Sauce: Spoon fat from the surface of the cooking liquid discard fat. In a medium saucepan, bring cooking liquid to boiling reduce heat. Simmer, uncovered, about 20 minutes, or until mixture is reduced by half.
Transfer to a food processor or blender. Cover and process or blend until smooth. Season to taste with additional salt and ground black pepper. Keep sauce warm until ready to serve.
For Ribs: Dip meat into bourbon glaze, coating well on all sides. For a charcoal grill, grill meat on rack of an uncovered grill directly over medium coals about 10 minutes or until heated through and edges are crisp, turning once halfway through grilling time and brushing again with glaze.
(For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.) Pass sauce with meat.
Barbecued Beef Ribs with Molasses-Bourbon Sauce - Recipes
The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.
So, you may be thinking about becoming a barbecue judge . or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
In today's fast pace world of bits, bytes and packets speeding around the world, isn't it nice to know that there is time to sit back and enjoy the smell of sweet aromas coming from the barbecue pit in the back yard, sitting in the comfortable patio furniture with a favorite beverage waiting for the feast to begin. No more high speed trips to the grocery store, zipping kids off to dance lessons or baseball practice. just sitting back and enjoying life as it was surely met to be enjoyed.
In order to help make that dream more of a reality, we would like to offer each of you dedicated backyard chefs an array of recipes to choose from. Most recipes will be suited for preparing mind riveting ribs, fabulous bragging brisket, smooth chomping chicken, mouth puckering pork, lip smacking sausage as well as many other recipes to make your backyard event the hit of the neighborhood.
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We thought we had a ton of great recipes for your use, but our readers are our commanders. Due to popular demand, we are restarting our weekly recipes for your enjoyment. We will keep the NEW recipes active for about a month and then move them to the bottom of an appropriate category below. So, you will have to check back often to get the latest and greatest recipes in the land. Here we go with the first one - look for new ones on Sundays, if at all possible.
The Bon Appétit Top 100
At this month’s meeting of the Cookbook Club, we agreed on a test drive of the Bon Appétit Top 100 Dishes, an enticing feature of Bon Appétit’s sleek, newly revamped website. According to Editor-in-chief Barbara Fairchild, the Top 100 will be an ever-evolving collection of the season’s best recipes as deemed the epicurean authorities.
As avid worshipers of pretty much any type of Top 100 list (Movies, Influential People, Blogs), it was not a hard sell around the office.
To start, we flocked around a platter of Chipotle Deviled Eggs, befitting of the post July 4th heatwave we’ve been experiencing here in the Bay Area. Christina showed off mad piping skills with her perky yolks. As assumed with deviled eggs, the recipe turns out very spicy, so adjust to taste!
The Fresh Salmon Salad with Chickpeas and Tomatoes was delicious served warm (also recommended at room temperature). Crissy revised the recipe to include pitted olives to avoid any awkward spitting at the table. There was also quite a bit of salmon for the amount of salad, so it would be best served as the main course.
There were no leftovers of the Arugula and Bacon Quiche, which had a flaky shortening crust and savory filling. The rich cream, egg and Gruyère mellowed out the spicy arugula making for a perfectly balanced bite. Lauren is against tedious trimming of leaves, so she opted for baby arugula and left the tender stems on.
For the main course, we picked out the Barbecued Beef Ribs with Molasses-Bourbon Sauce. The sauce was indeed finger-licking good, and highly recommended. Unfortunately, Bibby’s grill was having its own independence day and not up to the task of 3 hours of slow cooking, so the oven picked up the slack. While short ribs or full beef ribs were suggested, we’d opt next time for the short ribs, which we suspect would have come out perfectly tender on the grill.
A classic American Creamy Potato Salad with Lemon and Fresh Herbs rounded out our meal. Rosie fought her healthy eating conscience and used real mayonnaise for the dish, a decision the rest of us applauded her for. Sans green onions, the salad was also breath-friendly.
Erin, having recently become an amateur wedding cake baker, asked to digress from the Top 100, and instead tried out the Lemon Wedding Cake with Blackberry Sauce recipe from Bon Appétit’s cookbook. The tri-level domed white bombshell had decadent pound cake-like layers and cream cheese frosting. We fell more and more in love with every bite!
In typical Parties That Cook fashion, we kicked things up a notch with a few extras like an Arugula Steak Salad and a Fresh Meyer Lemon Curd Cheesecake. We invited over a few of our hard-working chefs for the fabulous lunch feast and to chat about the Bachelorette finale (we’re still in shock). Just another day at the office!
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Best Odds Pulled Pork Sauce
This sauce recipe is specifically designed to be put in a bottle and placed on the table when you're serving pulled pork. Our best odds pulled pork table sauce is a general pulled pork sauce that relies on vinegar, tomato, and mustard to enhance the smoky flavors of your pulled pork and moisten the meat to make a juicy sandwich.
You can present it in a squeezable bottle like BBQ joints and by doing so you avoid the unused sauce having pieces of meat or juices in it that can make it go bad.
Wash the cap of the bottle after using it and keep in the fridge for 1 week.
Georgia: Varasano's Pizzeria
Bronx-born pizza master Jeff Varasano opened Varasano's in the Buckhead back area of Atlanta in 2009 but spent a lifetime before that studying the science of the perfect pie, specifically the dough𠅊 pizza must if you're in the hood (and even if you're not). The foundation of these Neapolitan-style pizzas is Varasano's natural sourdough base, which ferments for four days. Order the Nana’s, which is the house special—just don't use a knife and fork to cut it. You can also grab a slice on your way out of town at the Atlanta airport or try your hand at making one of Varasano's pies at home.
Photo: Courtesy of Varasanos
- 2 cups molasses
- 1 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- salt and pepper to taste
- 1 (1 1/2 pound) pork tenderloin
Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.