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.

Ingredients

  • 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

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.

 

Nutritional Facts

Total Fat
31g
44%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
64g
49%
Protein
6g
13%
Vitamin A, RAE
97µg
14%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
45µg
50%
Calcium, Ca
86mg
9%
Choline, total
28mg
7%
Fiber, total dietary
11g
44%
Folate, total
89µg
22%
Iron, Fe
2mg
11%
Magnesium, Mg
93mg
29%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Pantothenic acid
2mg
40%
Phosphorus, P
215mg
31%
Selenium, Se
4µg
7%
Sodium, Na
259mg
17%
Water
52g
2%
Zinc, Zn
1mg
13%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.