Beef Ribs with Sorghum Glaze

Beef Ribs with Sorghum Glaze
Hélène Dujardin


  • 2 ½-pound racks center-cut beef rib-back ribs
  • ¼ Cup  sugar
  • ¼ Cup  kosher salt
  • 2 Tablespoons  freshly ground black pepper
  • 1 Teaspoon  garlic powder
  • 1 Teaspoon  onion powder
  • 1 Teaspoon  smoked paprika
  • ½ Teaspoon  ground red pepper
  • 1 Cup  sorghum syrup
  • 1 Cup  cider vinegar
  • 1 Tablespoon  coarsely ground black pepper
  • 4 Cups  wood chips

A delicious sorghum glaze coats these tender beef ribs, which are a great barbecue alternative for those who don't want to eat pork. They're perfect for the Fourth of July or pretty much anytime the mood strikes during the summer.

Click here to see 9 Mouthwatering Rib Recipes.


Rinse and pat the ribs dry. Remove the thin membrane from the back of the ribs by slicing into it and pulling it off. Combine the sugar with the salt, pepper, garlic powder, onion powder, paprika, and red pepper. Massage the sugar mixture into the meat, covering all sides. Wrap the ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.

Whisk together the sorghum, vinegar, and coarse black pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally; reduce the heat to medium, and cook, stirring occasionally, until mixture is reduced by half, 6 minutes. Cool completely.

Soak the chips in water for 30 minutes. Light 1 side of charcoal grill or preheat gas grill to 250 to 300 degrees F (medium-low); leave the other side unlit. Spread the wood chips on a large sheet of heavy-duty aluminum foil; fold the edges to seal. Poke several holes in top of the pouch with a fork. Place the pouch directly on the lit side of grill; cover with the grill lid.

Place the ribs over the unlit side, and grill, covered with grill lid, 2 hours.

Turn the rib slabs over; grill until tender, 2 hours.

Cook the ribs 30 more minutes, basting frequently with sorghum mixture.

Remove the ribs from grill, and let stand 10 minutes. Cut the ribs, slicing between the bones.



Sorghum syrup is similar in taste and viscosity to blackstrap molasses.

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