Beef Ribs with Sorghum Barbecue Sauce
May 1, 2013
This Summer, Southern Living Magazine is getting All Fired Up with some Smokin’ Hot BBQ Secrets from Troy Black, including his Beef Ribs with Sorghum Sauce.
(recipe and image courtesy of All Fired Up by Troy Black and Southern Living, Oxmoor House 2013)
Beef Ribs with Sorghum Sauce
Makes: 8 servings Hands-On Time: 45 min. Total Time: 6 hours, 25 min., plus 12 hours for chilling
4 (21⁄2-lb.) racks beef rib-back ribs (center cut)
1⁄4 cup sugar
1⁄4 cup kosher salt
2 Tbsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1⁄2 tsp. ground red pepper
1 cup sorghum syrup
1 cup cider vinegar
1 Tbsp. coarsely ground black pepper
4 cups wood chips
1. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it and pulling it off. Combine sugar and next 6 ingredients. Massage sugar mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.
2. Whisk together sorghum and next 2 ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 minutes or until mixture is reduced by half. Cool completely.
3. Soak chips in water 30 minutes. Light 1 side of grill, heating to 250° to 300° (low) heat; leave other side unlit. Spread wood chips on a large sheet of heavy-duty aluminum foil; fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill; cover with grill lid.
4. Place ribs over unlit side, and grill, covered with grill lid, 2 hours. Turn rib slabs over; grill 2 hours or until tender. Cook ribs 30 more minutes, basting frequently with sorghum mixture.
5. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones.