| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
To 6 |
INGREDIENTS
| 3 |
lb |
Beef Ribs; (up to 5) |
| 3 |
l |
Coke; (up to 5) |
| 3 |
tb |
Sweet Chili Sauce; (up to 5) |
| 2 |
|
Or 3 medium Onions; finely chopped and divided |
| 1 |
tb |
Olive Oil; (up to 3) |
| 3 |
tb |
Brown Sugar; (up to 5) |
| 3 |
tb |
Vinegar; (up to 5) |
| 2 |
tb |
Worcestershire Sauce; (up to 4) |
| 1/4 |
c |
Tomato Sauce or Ketchup |
| 1 |
c |
BBQ Sauce |
| 1/2 |
l |
Coke |
INSTRUCTIONS
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the
chopped onions in a large pot over medium heat for about a half hour.
Meanwhile, prepare the marinade by warming the olive oil in a large
saucepan over medium-high heat. Nearly (but don't quite!) burn a
single finely chopped onion in the hot oil, add the brown sugar and
vinegar, and caramelize the marinade base, stirring constantly. Add
the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and
about 1/2 liter of Coke. Heat the marinade until it's near the boil.
Refrigerate to marinate the parboiled beef ribs for about 2 hours
prior to grilling.
Grill slowly over a low flame or coals for about an hour until done,
turning and basting with leftover marinade that has been re-heated to
boiling. The grilling time of 2 or 3 hours is greatly reduced because
the beef ribs were partially cooked during the parboiling and
marinating process.
Great with grilled corn on the cob and potatoes!
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 15, 1999, converted by MM_Buster
v2.0l.
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