WEEKDAYS 1e|12c|p

Tim Love's Texas Beef Ribs

Tim Love
Servings: 4-6
2+ hr

Spice Up Your Ribs

  • Ingredients
  • step-by-step directions
Tim Love's Texas Beef Ribs
  • 2 slabs beer ribs
  • 2 Cups Lonesome Dove Game Rub
  • 1 Onion (diced)
  • 1 carrot (diced)
  • 1 fennel bulb (diced)
  • 2 bay leaves
  • 10 garlic cloves
  • Water
  • canola oil
  • 3 Cups favorite bbq sauce
  • 1 Cup Guajillo chili powder
  • 1/2 Cup Kosher salt
  • 1/2 Cup cumin (ground)
  • 1/4 Cup rosemary (finely chopped)
  • 1/4 Cup thyme leaves (finely chopped)
  • 3/4 Cup black pepper (coarsely chopped)
  • 1/4 Cup garlic powder
  • 1 onion (diced)
  • 1 carrot (diced)
  • 2 celery stalks (diced)
  • 4 ancho chilies (seeded)
  • Ketchup
  • 1 Quart chicken stock
  • 1 Quart veal stock
  • 1 Cup white vinegar
  • 1 Cup molasses
  • 1/4 Cup brown sugar
  • 1 Teaspoon dry mustard
  • To make the ribs: Preheat oven to 200 degrees. Remove membrane on bone side of the ribs. Rub ribs thoroughly with dry rub, cover and refrigerate for at least four hours or overnight. 
  • In a large roasting pan, add carrot, fennel, onion, garlic, bay leaves, and ribs. Cover with water. Cover pan with plastic wrap and then foil and place in oven for 8 hours.
  • Remove from oven and let cool in its own liquid. Heat grill or large grill pan to high. Remove ribs from liquid and baste with canola oil. Season with game rub and grill three minutes a side. Baste with hot barbecue sauce and serve.
  • To make the Game Rub: Combine all ingredients in medium mixing bowl and mix well. Put what you don’t use in a separate container and keep in pantry.
  • BBQ Sauce: Heat large rondeau, add anchos and sauté for 4 – 5 minutes. Add onions, carrots and celery and sauté until brown. Deglaze with both stocks and simmer until carrots are tender. Kill heat and add ketchup.
  • In a separate pan, make a reduction of vinegar, molasses, brown sugar and mustard and reduce it by 1/3. Add to other mixture. Blend with stick mixer and strain through a china cap.
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