Big Bad Ass Beef Ribs
Makes 3-1/2 cups of marinade
You'll have leftover marinade; use it in the same way you would any great steak marinade.
18 beef ribs (not short ribs)
2 cups Butch's BBQ Sauce
or your favorite brand
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon powdered thyme
1/2 teaspoon salt
1 tablespoon freshly ground block pepper
1 teaspoon natural smoke flavoring
Place the ribs in a large pan of cold water and bring to a boil. Simmer, uncovered, for 45 minutes.
While the ribs are cooking, combine all the marinade ingredients in a large saucepan and bring to a boil. Simmer, stirring occasionally, for 15 minutes.
Preheat the oven to 325 degrees F.
Drain the ribs and arrange in 1 layer in a large roasting pan. Pour 2 cups of marinade over them, brushing it on to cover both sides. Bake for 30 to 40 minutes, until the ribs are tender.
Serve with lots of napkins and a bowl of the remaining marinade on the side.
Butch's BBQ Sauce
Makes 7 to 8 cups
There are many ingredients in this sauce, but once you make a batch of it, you'll have plenty on hand to use any time you like. It's a keeper in the refrigerator and freezes well, too. You might even consider splitting a batch and storing half in the refrigerator, half in the freezer.
Don't confuse creamy horseradish sauce with the plain grated variety. You want a prepared creamy sauce here; it's usually sold in the condiment section of the supermarket. The granulated garlic is also found in many supermarkets.
1/2 cup canola oil
1/2 cup chopped yellow onion
1/2 cup chopped garlic
4 cups tomato purée
1 cup packed dark brown sugar
1 cup Worcestershire sauce
3/4 cup clover honey
3/4 cup ketchup
1/2 cup creamy horseradish sauce
1/2 cup tomato paste
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup dark molasses
1/4 cup dried onion
1/4 cup granulated garlic
2 teaspoons salt
1 tablespoon freshly ground black pepper
1 bay leaf
Heat the oil in a large saucepan over medium-high heat until hot. Add the chopped onion and garlic, and cook, stirring, about 1 minute.
Add all the remaining ingredients and 2-1/2 cups of water. Bring to a boil, stirring to dissolve the sugar. Simmer, stirring occasionally, for 20 minutes. Remove the bay leaf and let cool.
The sauce will keep in a covered container in the refrigerator for 2 months.
Newman's Own Cookbook
By Paul Newman and A.E. Hotchner
Simon & Schuster
Hardback, 240 pages, $25.00
Publication Date: November 1998
Recipe Reprinted by permission.
Newman's Own Cookbook
- Julia Roberts's Fresh Peach Crisp
- Tom Cruise's Linguine with Zesty Red Clam Sauce
- Whoopi Goldberg's Big Bad Ass Beef Ribs
- Melanie Griffith's Macadamia, Chocolate Chip, & Peanut Butter Mini-Turnovers
This page created March 1999