Beef Ribs

Dave Smith gushed: ribs but pbutt it nice and

Um, MJ requested "ideas", not diarrhea.

BARBECUED BEEF RIBS WITH MOLbuttES-BOURBON SAUCE

Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hours of cooking time on the grill.

Marinade and ribs 1 1-2 cups water 1 12-ounce bottle pale ale 1-4 cup mild-flavored (light) molbuttes 5 fresh thyme sprigs 1 tablespoon sugar 1 tablespoon salt 1 bay leaf 1-2 teaspoon ground white pepper 16 beef short ribs or 8 whole beef ribs Sauce 1 tablespoon vegetable oil 1 small onion, finely chopped 1 cup red wine vinegar 2 cups ketchup 1-2 cup mild-flavored (light) molbuttes 1-4 cup water 1-2 cup bourbon 1 1-2 teaspoons salt 1-2 teaspoon ground white pepper Leaves from 5 fresh thyme sprigs

For marinade and ribs: Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.

For sauce: Heat oil in heavy large saucepan over medium-high heat. Add onion and sautŽ until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3-4 cup, about 5 minutes. Remove from heat. Add ketchup, molbuttes, and 1-4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Let charcoal burn until ash is gray, about 30 minutes.

Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1-3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.

Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250¡F and 300¡F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.

Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.

Transfer ribs to plates; brush with more sauce and serve, pbutting any remaining sauce separately.

Bon AppŽbreast July 2003