Whoopi Goldberg
Beef Ribs

Yield: 7 to 8 cups

Ingredients

Ribs

• 18 beef ribs (not short ribs)

Marinade

• 2 cups Butch BBQ Sauce
• 1/2 cup Worcestershire sauce
• 1/3 cup fresh lemon juice
• 1/4 cup Dijon mustard
• 2 tablespoons orange juice concentrate
• 2 tablespoons chopped garlic
• 1 tablespoon dark brown sugar
• 1 teaspoon powdered thyme
• 1/2 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon natural smoke flavoring

Butch BBQ Sauce

• 1/2 cup canola oil
• 1/2 cup chopped yellow onion
• 1/2 cup chopped garlic
• 4 cups tomato puree
• 1 cup packed dark brown sugar
• 1 cup Worcestershire sauce
• 3/4 cup clover honey
• 3/4 cup ketchup
• 1/2 cup creamy horseradish sauce
• 1/2 cup tomato paste
• 1/2 cup balsamic vinegar
• 1/2 cup Dijon mustard
• 1/4 cup dark molasses
• 1/4 cup dried onion
• 1/4 cup granulated garlic
• 2 teaspoons salt
• 1 tablespoon freshly ground black pepper
• 1 bay leaf

Instructions

Ribs

1. Place the ribs in a large pan of cold water and bring to a boil. Simmer, uncovered, for 45 minutes.

Marinade

1. While the ribs are cooking, combine all the marinade ingredients in a large saucepan and bring to a boil. Simmer, stirring occasionally, for 15 minutes.
2. Heat the oven to 325 degrees F.
3. Drain the ribs and arrange in 1 layer in a large roasting pan. Pour 2 cups of marinade over them, brushing it on to cover both sides. Bake for 30 to 40 minutes, until the ribs are tender.
4. Serve with lots of napkins and a bowl of the remaining marinade on the side.

Butch BBQ Sauce

1. Heat the oil in a large saucepan over medium high heat until hot. Add the chopped onion and garlic, and cook, stirring, about 1 minute. Add all the remaining ingredients and 2 1/2 cups of water. Bring to a boil, stirring to dissolve the sugar. Simmer, stirring occasionally, for 20 minutes.
2. Remove the bay leaf and let cool.
3. The sauce will keep in a covered container in the refrigerator for 2 months.