BBQ Beef Ribs with Spicy Pineapple Rum Glaze

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1 rack Beef Grilling Back Ribs (about 7 ribs long, 3 lb./1.5kg)
SEASONING RUB
1 tsp (5 mL) Chili powder
½ tsp (2 mL) cumin
¼ tsp (1 mL) salt
¼ tsp (1 mL) cinnamon
¼ cup (50 mL) brown sugar

Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.
Roast on foil-lined baking sheet in 250°F (120°C)oven for 2 to 3 hours until crispy and browned. Cool slightly; cut into individual ribs.
Meanwhlie make pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1/2 for basting and reserve 1/2 for dipping.
Grill oven-roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.
PINEAPPLE RUM GLAZE: To a saucepan over medium-high heat mix 1 Tbsp garlic, chopped, 1 Tbsp canola oil, 1/2 cup water, 1 cup pineapple juice, 1/4 cup hoisin sauce, 1 Tbsp soy sauce, 1 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1 tsp hot sauce, 1 cayenne pepper, 1 Tbsp cornstarch and 1/4 cup rum or bourbon. Bring to boil stirring occasionally. Reduce heat and simmer 30-50 minutes or until thick and syrupy.

BOURBON BARBECUE SAUCE: To a saucepan over medium-high heat mix 1 cup tomato sauce, 1/2 cup bourbon, 3 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 3 Tbsp apple cider vinegar, 1 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, salt + pepper. Bring to boil stirring occasionally. Reduce heat and simmer 20-25 minutes

BIG Barbecued Beef Ribs

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Not for sissy’s, this gooey beef rib recipe offers rib-eating satisfaction from ear to ear and are great for dramatic presentation.
135 Minutes

3 – 4 Servings

Salt and pepper
1 rack Beef Grilling Back Ribs (about 7 ribs long), approx 3 lb (1.5 kg)
½ cup (125 mL) barbecue sauce
2 cloves garlic, minced
1 onion, diced
1 can (14 oz/398 ml) tomato sauce
⅓ cup (75 mL) maple syrup
⅓ cup (75 mL) red wine vinegar
¼ cup (50 mL) tomato paste
2 tbsp (30 mL) minced canned chipolte peppers
2 tbsp (30 mL) Worcestershire sauce

Season ribs with salt and pepper and grill over medium-high heat for 5 to 10 minutes, turning occasionally until browned all over. Place on a thick sheet of foil on a baking sheet. Thin barbecue sauce with 2 to 3 tbsp. water and pour over ribs. Over-wrap with another sheet of foil and crimp up edges to make a foil pouch. Roast in 250°F (120°C) oven for 2 to 3 hours until meat is fork tender.
Meanwhile sauté garlic and onion in a bit of vegetable oil until softened. Stir in remaining ingredients and bring to a simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping.
Brush ribs all over with the remaining sauce. If desired, grill briefly to set the sauce. Serve ribs with the reserved sauce for dipping.
Time Saver Tip: Use a bottled smokey flavoured barbecue sauce instead of making one from scratch.

Cook’s Notes: • Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast – don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance. • Small cans of chipolte peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeno. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze what’s leftover.
A good source of Iron (23% RDI) and an excellent source of Zinc (71% RDI).

Oven-Browned Korean Beef Short Ribs

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Serve beef with jasmine or Thai rice in this recipe – leftovers can be cut into chunks and stir-fried with vegetables and leftover sauce.
150 Minutes

4 – 6 Servings

3 lb (1.5 kg) Beef Simmering Short Ribs, cut in 2-inch (5 cm) pieces
Salt and freshly ground pepper
2 tbsp (30 mL) sesame oil
1 whole head of garlic, separated into cloves and peeled
½ cup (125 mL) Korean or Japanese soy sauce
¼ cup (50 mL) packed brown sugar
3 tbsp (45 mL) chopped ginger root
½ cup (125 mL) coarsely chopped green onions
2 tbsp (30 mL) rice vinegar or cider vinegar
2 cup (500 mL) water

Trim fat from short ribs. Season with salt and freshly ground pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add short ribs and brown all over.
Add garlic, soy sauce, brown sugar, ginger root, onion, vinegar and water. Bring to a boil; reduce heat to simmer. Cook uncovered for 1-1/2 to 2 hours, until the short ribs are quite tender.

Pineapple-Glazed Beef Miami Ribs

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A sticky Hawaiian-style glaze gives the beef ribs a spicy-sweet flavour in this recipe.
25 Minutes

4 Servings

2 cup (500 mL) unsweetened pineapple juice
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) packed brown sugar
2 cloves garlic, sliced
1 ‘ (2.54 cm) ginger root, peeled and thinly sliced
½ tsp (2 mL) dried thyme
Pinch hot chili pepper flakes
2 lb (1 kg) Beef Miami or Korean-cut Short Ribs

Combine pineapple juice, soy sauce, sugar, garlic, ginger, thyme and chili pepper flakes in large sealable freezer bag. Add ribs, turning to coat with marinade. Place on plate and refrigerate for at least 8 hours or up to 24 hours. Reserving marinade, remove ribs and set aside.
Bring marinade to boil in medium saucepan over high heat. Reduce heat to medium; boil for 15 to 20 minutes or until reduced to about 1 cup (250 mL).
Grill ribs using medium-high heat for 6 to 10 minutes, turning often and basting with reduced marinade, until browned and tender. Serve with grilled sliced pineapple if desired.

Cook’s Notes: Miami or Korean-style ribs are thinly sliced beef short ribs. Ask your butcher to cut beef short ribs crosswise into 1/4-inch (5 mm) thick slices.
A good source of Iron (21% RDI) and an excellent source of Zinc (71% RDI).

Braised Beef Short Ribs

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When it comes to favourite recipes, these slowly braised beef short ribs in a rich herb-orange flavoured sauce served with lots of creamy mashed potatoes are the quintessence of comfort food.
120 Minutes

6 Servings

3 lb (1.5 kg) boneless beef short ribs
2 tbsp (25 mL) olive oil
2 onions, chopped
3 cloves garlic, finely chopped
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) thyme leaves, crumbled
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
1 ½ cup (375 mL) beef stock (approx.)
1 cup (250 mL) canned diced tomatoes, including juice
2 tbsp (25 mL) Worcestershire sauce
3 strips orange peel (3-inch/8 cm in long)

Pat short ribs dry with paper towels. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate.
Add onions, garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.
Add stock, tomatoes with juice, Worcestershire sauce and orange peel. Return beef and accumulated juices to pan; bring to boil. Cover and reduce heat; simmer for 2 hours, adding additional stock to keep beef covered while braising, until beef is fork-tender.

Tip: For convenience and maximum flavour, make this recipe ahead. Refrigerate, covered, for up to 2 days. Skim fat before reheating.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
A good source of Iron (16% RDI) and an excellent source of Zinc (62% RDI).

Grilled Prime Rib Beef Roast for Two

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A small prime rib beef roast can be grilled or roasted to perfection — even if cooked from frozen (see Cook’s Notes).
50 Minutes

2 Servings

2 garlic cloves, minced
2 lb (1 kg) Beef Prime Rib Premium Oven Roast about 2”/5 cm (1 rib) thick
Salt and freshly ground pepper

Rub roast garlic, salt and pepper. Insert meat thermometer sideways into centre of roast so that shaft is not visible, avoiding fat and bone.
Place Place drip pan containing 1/2 inch (1 cm) water under grill on one side of the barbecue. Heat barbecue to 400°F (200°C), using medium-high heat. Place roast on grill over flame and cook for 5 minutes per side. Move roast to grill over the drip pan; turn heat off under just the roast.
Cook in closed barbecue, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 50 minutes) or cook to desired doneness. Remove roast to cutting board; tent with foil for 5 to 10 minutes.

Cook-from-Frozen Oven Roast Method: Rub frozen roast with some Dijon mustard and seasonings as above. Cook on rack in shallow pan in 325°F (160°C) oven for about 1 1/2 to 2 hours, testing doneness with thermometer.