Beef Ribs with Smoky-Sweet Barbecue Sauce

Mike gave this recipe a 5-Star rating. The flavours were fabulous, I would use this sauce on any type of ribs or chicken, there were no leftovers! This is definitely a keeper.

The sauce used here is also available as a standalone recipe: Smoky-Sweet Barbecue Sauce.

Ingredients

• one rack or 7 - 8 beef back ribs membrane removed( easy to remove after the boil) cut into individual ribs
• water to cover ribs
• 1 1/2 teaspoons (7.5 ml) whole black peppercorns
• Kosher salt
• 1 cup (240 ml) dark brown sugar
• 1 1/2 cup (360 ml) ketchup
• 1/2 c (120 ml) vinegar
• 1/2 cup (120 ml) unsulfured molasses
• 1/4 cup (60 ml) tomato paste
• 2 tablespoons (30 ml) hot sauce
• 2 tablespoons (30 ml) liquid smoke
• 1 tablespoon (15 ml) onion powder
• 1 tablespoon (15 ml) garlic powder
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 1/2 teaspoons (7.5 ml) yellow mustard
• 1 1/2 teaspoons (7.5 ml) pure ancho chile powder

Method

1. Put the ribs in a very large pot and add enough water to just cover. Bring to a boil, skimming off any scum on the surface.
2. Add the peppercorns and 1 tablespoon (15 ml) of salt. Cover and simmer over low heat until the meat is tender but not falling off the bone, 1 1/2 - 2 hours; drain.
3. To make the sauce, combine all of the sauce ingredients in a medium saucepan and bring to a boil. Simmer over very low heat, stirring frequently, until thick and glossy, about 15 minutes.
4. Light a grill or preheat the broiler, arrange the ribs on baking sheets, and brush them with the sauce.
5. Grill the ribs or broil 10 inches (25 cm) from the heat, turning and brushing with sauce, until lightly charred, 10-15 minutes. Serve with the remaining sauce.