Beef Ribs with Sorghum Glaze

A delicious sorghum glaze coats these tender beef ribs, which are a great barbecue alternative for those who don't want to...
Staff Writer
Beef Ribs with Sorghum Glaze

Hélène Dujardin

Beef Ribs with Sorghum Glaze

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.

Notes

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

Directions

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.

 

Nutrition

Calories per serving:

562 kcal

Daily value:

28%

Servings:

8
  • Carbohydrate, by difference 68 g
  • Protein 5 g
  • Total lipid (fat) 30 g
  • Vitamin A, IU 1967 IU
  • Vitamin A, RAE 99 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 14 mg
  • Vitamin E (alpha-tocopherol) 8 mg
  • Vitamin K (phylloquinone) 54 µg
  • Ash 4 g
  • Betaine 1 mg
  • Calcium, Ca 111 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 1156 µg
  • Cholesterol 1 mg
  • Choline, total 29 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 42 µg
  • Fatty acids, total monounsaturated 16 g
  • Fatty acids, total polyunsaturated 7 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 13 g
  • Fluoride, F 2 µg
  • Folate, DFE 90 µg
  • Folate, food 90 µg
  • Folate, total 90 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 26 µg
  • Lycopene 2 µg
  • Magnesium, Mg 101 mg
  • Manganese, Mn 2 mg
  • Niacin 2 mg
  • Pantothenic acid 2 mg
  • Phosphorus, P 215 mg
  • Phytosterols 5 mg
  • Potassium, K 1397 mg
  • Selenium, Se 4 µg
  • Sodium, Na 256 mg
  • Sugars, total 10 g
  • Tocopherol, gamma 7 mg
  • Water 49 g
  • Zinc, Zn 1 mg
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