Beef Ribs with Sorghum Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 (2 1/2-lb.) racks beef rib-back ribs (center-cut) |
1/4 cup sugar |
1/4 cup kosher salt |
2 tablespoons ground black pepper |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon smoked paprika |
1/2 teaspoon ground red pepper |
1 cup sorghum syrup |
1 cup apple cider vinegar |
1 tablespoon coarsely ground black pepper |
Directions:
1. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it and pulling it off.
2. Stir together sugar and next 6 ingredients. Massage sugar mixture into rib meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.
3. Bring sorghum and next 2 ingredients to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 to 7 minutes or until mixture is reduced by half. Cool completely (about 30 minutes).
4. Preheat oven to 275°. Place lightly greased wire racks in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans. Remove plastic wrap from ribs, and place ribs on wire racks. Cover with aluminum foil to seal. Bake 2 hours. Remove foil, and bake 3 more hours or until meat begins to pull away from bones, basting with sorghum mixture every 30 minutes. Increase oven temperature to 400°, and bake 10 more minutes or until ribs are browned.
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