Beef Ribs with Sorghum Glaze
- Four 2 1/2-pound racks center-cut beef rib-back ribs
- 1/4 Cup sugar
- 1/4 Cup kosher salt
- 2 Tablespoons freshly 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 cider vinegar
- 1 Tablespoon coarsely ground black pepper
- 4 Cups wood chips
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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.
Rinse and pat the ribs dry. If desired, remove the thin membrane from the back of the ribs by slicing into it and pulling it off. In a bowl, combine the sugar and next 6 ingredients. 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 for 12 hours.
Whisk together the sorghum and next 2 ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Then, reduce the heat to medium, and cook, stirring occasionally, until mixture is reduced by ½, about 6 minutes. Cool completely.
In a bowl, soak the chips in water for 30 minutes. Light one side of the grill, heating to 250-300 degrees over low heat (leave the other side unlit). Spread the wood chips on a large sheet of heavy-duty aluminum foil and fold the edges to seal. Poke several holes in the top of the pouch with a fork. Place the pouch directly on the lit side of the grill and cover with the grill lid.
Place the ribs over unlit side, and grill, covered with the grill lid, for 2 hours. Turn the rib slabs over and grill until tender, about 2 hours. Cook the ribs for 30 more minutes, basting frequently with the sorghum mixture.
Remove the ribs from the grill, and let stand for 10 minutes. Cut the ribs, slicing between the bones.