Ingredients
- Dry Rub
- 1 ½ tsp. cayenne pepper
- 1 Tbs. chili powder
- 1 Tbs. dry mustard
- 2 Tbs. ground cumin
- 1 ½ tsp. ground dried fennel
- 1 Tbs. Kosher salt
- Barbecue Sauce
- 1 Tbs. corn
- 3 cups Vidalia onions, chopped
- 6 garlic cloves, chopped
- 1 fresh jalepeno, stemmed, seeded, cut into small pieces
- 3 oz. Worcestershire sauce
- 3 oz. unseasoned rice wine vinegar
- ½ cup apple juice
- 2 cups brown sugar
- 1 cup ketchup
- 1 cup tomato paste
- 1 cup Dijon mustard
- 1 cup water
- 1 Tbs. ground cumin
- 1 ½ cup whiskey
- 6 pounds beef ribs
Grilled Beef Ribs in Whiskey Barbecue Sauce
Meal: Dinner
Cuisine: American
Ingredient: Beef
Season: Winter
Contributor: Beringer Founders Estate and Chef David Frakes
Directions
Note: one day prior to cooking, prepare ribs and apply dry rub. Sauce may be made one day (and up to two weeks) in advance, to let flavors marry.
To make dry rub
- Mix first 6 ingredients in medium bowl until fully blended. Rub spice mixture all over ribs. Cover and refrigerate overnight.
To make sauce
- Heat oil in large pot over medium-low heat. Add onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding whiskey last. Stirring occasionally, simmer sauce for about an hour, until thick and reduced to 6 ½ - 7 cups. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Prepare barbecue to a medium heat. Place ribs on barbecue. Grill until meat is tender, occasionally turning ribs, about 40 minutes. Transfer ribs to work surface and brush all over with a thick layer of the barbecue sauce. Return ribs to barbecue. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Cut rib racks into individual sections and serve.
Serves 4 to 6.
Courtesy of Beringer Founders' Estate and Chef David Frakes
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