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Beef Ribs, Barbequed

Source of Recipe

Linda Leone


Recipe Introduction

This recipe makes enough sauce for 3-4 rack of ribs. so if that is too many ribs for your family, the sauce freezes well.

List of Ingredients

2 (8oz) cans tomato sauce
1/2 tsp lemon peel
1 Tblsp vinegar
4 tblsp brown sugar
1/4 C parsley
1 stalk celey, minced
1/2 C oil
1 pasilla pepper
2 tsp worcestershire sauce
3 Tblsp Beaver russian mustard
1 Tblsp gumbo file'
dash of cayenne or tabasco
1/4 tsp grated nutmeg
1/2 tsp cardamom
1/2 tsp coriander
1/2 tsp cumin seed
1/2 tsp sage
1 med onion ,chopped
1 tsp salt
pepper to taste



Recipe

To make the sauce; remove the stem end of the raw Pasilla pepper and seed and deveine if desired. Put your hand in a plastic bag to protect it from the juices when doing this. Cut the pepper in pieces small enough to fit in food processer. Add the Cardamom, coriander, cumin and sage and grind to a puree.
Combine with the remaining sauce ingredient. Set aside.
In roasting pan, sprinkle the ribs with salt and pepper. a little grated onion and pressed garlic add a nice flavor to the ribs also. Rub this into the ribs on both sides.
Brown the ribs at 425 degrees F. Reduce heat to 350 degrees F and cook until meat is very tender. This can take a couple of hours.