Delicious! A great alternative to BBQ ribs. Due to time constraints I pressure cooked the ribs after broiling them to remove fat. Finished in oven with the sauce. I will follow given procedure on another batch this week.
Beef Ribs with Sorghum Glaze
Photo: Jennifer Davick; Styling: Robbie Caponetto
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Total: 6 Hours, 25 Minutes
Chill: 12 Hours
- 4 (2 1/2-lb.) racks beef rib-back ribs (center-cut)
- 1/4 cup sugar
- 1/4 cup kosher salt
- 2 tablespoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground red pepper
- 1 cup sorghum syrup
- 1 cup apple cider vinegar
- 1 tablespoon coarsely ground black pepper
- 1. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it and pulling it off.
- 2. Stir together sugar and next 6 ingredients. Massage sugar mixture into rib meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.
- 3. Bring sorghum and next 2 ingredients to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 to 7 minutes or until mixture is reduced by half. Cool completely (about 30 minutes).
- 4. Preheat oven to 275°. Place lightly greased wire racks in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans. Remove plastic wrap from ribs, and place ribs on wire racks. Cover with aluminum foil to seal. Bake 2 hours. Remove foil, and bake 3 more hours or until meat begins to pull away from bones, basting with sorghum mixture every 30 minutes. Increase oven temperature to 400°, and bake 10 more minutes or until ribs are browned.
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