Slow Barbecue-Roasted Beef with Molasses Bourbon Sauce (Prime Rib Bones)
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Resource ID
12777
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #4 recipe development. It features Prime Rib Bones (Grilling Back Ribs)
R00343
Other name for this recipe - (Molasses Bourbon Beef Ribs)
Beef ribs are cut from Prime Rib so they’re rich and hearty, making them the perfect canvas for the full-flavoured Molasses Bourbon Sauce. They may also be labeled as Beef Grilling Back Ribs, and they come in a rack of 7 or 8 bones. There are many ways to prepared beef ribs and this version uses a low-n-slow cooking method to enhance the tenderness of the meat. Brush ribs generously with the sauce during the last few minutes of grilling to maximize the caramelized crusting - just be sure to watch carefully to avoid scorching. Feel free to substitute whisky or rye for the bourbon. The sauce is also delicious with grilled Strip Loin or Rib Eye steaks, brushed on in the last 2 minutes of grilling.