Shef D's BBQ Country Style Beef Ribs

“When the sauce is nearly evaporated on the meat, don't mop and slop!  Instead, dip and flip!” Shef D

This recipe was born on the 4th of July~2012. I intended to follow a recipe I found on the internet on how to make Mississippi BBQ sauce but screwed up some of the ingredients. I went into the Shef D "save the sauce - STAT!!" mode.  In the end, my screw up resulted in absolutely WONDERFUL beef ribs!  It's not a thick sauce so it's more a "mopping" sauce than BBQ sauce.  

Ingredients:

2 tablespoons of paprika
2 tablespoons chili powder
1 teaspoon sea salt
2 tablespoon dry mustard
1 teaspoon of red pepper flakes
1 cup brown sugar (packed)
2 cups ketchup
3/4 cup Worcestershire sauce
3/4 cup balsamic vinegar
3/4 cup of teriyaki sauce
1 1/2 cup beer - real beer – not that watered down, light stuff (I used an amber ale.)
3/4 cup margarine
1/2 cup of honey

Directions:

1.    In a large pot, combine the dry ingredients.
2.    Mix in the wet ingredients.
3.    Bring to a boil stirring continuously.
4.    Add 8-10 country style beef ribs.
5.    Heat on high until  it bloop-bloop boils. Lower heat and cover.
6.    Cook meat in BBQ sauce for 45 minutes in a slow bloop-bloop simmer.
7.    Remove from heat and let rest until pot is cool to the touch. 

8.    While the BBQ meat rests, soak one large chunk of hickory wood (about
       size of a small apple). After the meat pot is cooled to the touch, fire
       up the coals to one side of the grill. This will allow for indirect cooking.

9.    Place the hickory chunks against the hot coals.
10.  When there is hickory smoke starting to rise, place the ribs over the hot coals and
       singe each side to lock in the yummy juices. Set aside the BBQ sauce. As you
       flip the meat, dip the meat in the BBQ sauce and return to the grill.
11.  Move the meat to the other side of the grill so it is receiving only indirect heat.
       Cover grill, but open vents to allow smoke to escape and keep the coals glowing. 

12.  Approximately every 7-10 minutes, flip the meat and with each flip do a dip into 

       the BBQ sauce. I don't really keep time; I watch the meat. When the sauce 

       evaporates, it's time to dip and flip. Do this for 40-45 minutes depending on how 

       hot the coals are in the grill. Remember, the meat is pretty much cooked from 

       boiling it in the BBQ sauce. You're still cooking the meat in this last step, but the 

       purpose is really to give it that wonderful taste of hickory. Just before removing 

       the meat from the grill, I coat the meat with BBQ sauce and let the meat and sauce 

       heat up. Then I serve it.

Tip:   Freeze some unused BBQ sauce in a ziplock bag so you can have a BBQ 

        on a moments notice!

                                                                     Enjoy!

                                                                             

                                                                             Shef D