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BarBQBoozers

 
We have a guest in our BarBQBoozers Kitchen!!! Oh my, two men and a Dutchess in the kitchen....that can be nice!! C’mon Burgerman, hurry, where’s the beer, wine, glasses?? Give that man a drink, and don’t forget us…

The BarBQBoozers proudly present: tadaaaaaaa….. Gary Glen!!!
And oh my, that guy can grill anything! And you know what he made for us (okay for you too!)?? oh yes of course you do, the title says it all, oh well, there’s beer and ribs. Short ribs. That's good enough for us!

If you don not know Gary yet (…you missed something…) you can find him on twitter (@GaryGlen), on Facebook (Gary Glen and also under The GaryGlen Experience) and don’t forget to read his Website about chicken!

Okay, I'm hungry, let's go!
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I won’t argue the great taste a slab of baby back or spare ribs offer, but what’s wrong with beef ribs? Sure, pork ribs are more popular, but the flavor of beef short ribs are...well, beefy. I like beefy. Beef has a hearty taste that allows us to flavor it in a robust way that would not sit well with those “baby” pork ribs.

This beer-b-que recipe is a great example of that. The heavy, almost bitter flavor of the dark beer sauce, is quickly followed with a bit of sweet then, BAM! The beef flavor slaps you upside the skull.

Give these short ribs a try the next time you’re looking for a new idea.

Marinade the Ribs

·         About 3 lbs of beef short ribs (should be enough for 4 servings)
·         1 sweet onion, halved and sliced
·         2 cups dark beer (get a large bottle of Guinness extra stout)
·         1 cup beef broth (1 bullion cube dissolved in a cup of water will work)
·         1/2 cup barbecue sauce
·         1 teaspoon garlic powder
·         1 teaspoon fresh ground black pepper
·         1 teaspoon salt
·         1/4  teaspoon cayenne pepper

1.    Combine all ingredients except ribs in a small sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes while stirring often.
2.    Drink remaining beer. (I told you to get the large bottle!)
3.    Allow marinade to cool before placing ribs in a glass baking dish or resealable freezer bag. Cover and place ribs in the refrigerator for 8 hours, or overnight.


Rub the Ribs

·         2 tablespoons sugar
·         2 tablespoons brown sugar
·         1/2  teaspoon cinnamon

1.    Combine rub ingredients and mix until well blended.
2.    Remove ribs from marinade and pour marinade back into a sauce pan.
3.    Brush ribs with vegetable oil or use cooking spray.
4.    Liberally coat the ribs with the rub.


Grill the Ribs

1.    Prepare an indirect fire. 300-degrees F is perfect.
2.    In the meantime, mix 1/4 cup of flour with 3/4 cup of water. Whisk until well blended.
3.    Bring the pan of marinade to a boil. Reduce heat to low and allow to simmer.
4.    A little at a time, add the flour/water mixture to thicken sauce. Stir constantly. Once the sauce has thickened to the consistency of barbecue sauce, remove from heat.
5.    Grill ribs for about an hour turning and basting with the sauce each 15 minutes.
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Since we’re talking hearty, I like to add a small amount of mesquite chips to the fire, but just a little. Mesquite goes a long way. Otherwise, any fruit wood will do.

Barbecue isn’t just cooking...it’s an attitude. Happy Grilling!


Thanks so much Gary, you made us drool again with your recipe!
And to our dear readers: have fun reading it, try it yourself and in the meantime we open up a(nother) bottle here and say Happy Weekend!!! Cheers!

 


Comments

07/01/2011 10:55

I had to see who the mystery man was. Good job gary. That looks tasty!

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