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Texas BBQ Beef Ribs

Are you ready for this weekend’s BBQ?

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Labor Day is upon us, which means one last summer BBQ before school starts! We have been busy perfecting our favorite recipes for this weekend’s extravaganza.

 

We’ve got you covered: below you will find recipes for Texas-style beef ribs, barbeque simmer beans and cheesy sweet cornbread. All you need to complete this fabulous menu is a fresh salad composed of all those amazing late-summer vegetables in your garden. And maybe a platter of watermelon slices for dessert. Hopefully these recipes will become standards in your backyard this year and beyond. Happy cooking!

 

 

 

Texas BBQ Beef Ribs
Texas BBQ Beef Ribs

Texas Beef Ribs

  By Beth Sogaard  

September 1, 2017

This spicy mopping sauce moistens beef while soaking in southwest flavors.

Ingredients

1 1/2 tbsp freshly ground black pepper

2 tbsp butter (or olive oil)

1 cup minced onion

1/2 cup chopped aneheim pepper (or pasilla or green bell)

2 tsp minced garlic

1 cup beer

1 1/2 cups beef broth

1/4 cup ketchup

1/4 cup apple cider vinegar

1/4 cup worcestershire sauce

2 tbsp brown sugar

2 tbsp chili powder

1 tbsp ground cumin

1 tsp black pepper

2 tsp hot sauce (or to taste)

5 lbs beef ribs

BBQ spice

2 cups apple juice

Directions

1Melt the butter over medium heat and stir in the onion and anaheim pepper. Cook, stirring occasionally, until the vegetables are softened about 6 minutes. Stir in the garlic and cook one minute more.

2Deglaze the pan with the beer and the beef stock, then add the ketchup, vinegar, worcestershire, brown sugar, chili powder, cumin, 1 teaspoon black pepper and the hot sauce.

3Bring the sauce up to a boil and then simmer for 20 to 30 minutes.

4Season the beef ribs with a generous amount of bbq spice and the 1 tablespoon black pepper. Place in a deep pan meat side up with the apple juice. Brush with the mop sauce. Seal tightly and braise in a 300 degree oven for 2 hours or until tender. Remove from the liquid. Smoke/grill the ribs meat side up for 45 minutes to one hour, mopping with the sauce every 10 minutes or so.

5Cut into ribs and serve.

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BBQ Simmer Beans in a bowl
BBQ Simmer Beans in a bowl

Barbecue Simmer Beans

  By Beth Sogaard

September 1, 2017

Simmer these delicious beans on your grill burner while you 'cue the meat.

  • Yields: 8 servings

Ingredients

1 tbsp bacon fat, or other oil

1/8 cup chopped bacon or ham

1/4 tsp kosher salt

1/2 cup minced onion

4 cans ranch style beans, drained

1 cup BBQ sauce

1/2 cup beer

Directions

1In a heavy bottomed pot or dutch oven, heat the bacon fat or oil over medium low heat. Stir in the onion and the bacon. Season with the kosher salt and then cover. Cook, stirring often, until the onions are clear and tender, about 12-15 minutes. Uncover and turn the heat up to medium high and lightly brown the bacon mixture.

2Add the beans to the pot along with the bbq sauce and beer and stir well. Bring to a simmer, reduce the heat and simmer for 45 minutes or so, stirring every now and again to keep the beans from sticking to the bottom.

These are even better the next day.

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Cheesy Sweet Cornbread
Cheesy Sweet Cornbread

Cheesy Sweet Cornbread

  By Beth Sogaard  

September 1, 2017

A sweet, buttery, cheese-laden cornbread.

  • Yields: 12 servings

Ingredients

1 cup unsalted butter

2 cups cornmeal

1 cup all purpose flour

1 tsp baking soda

2 tsp salt

2 cups fresh corn kernels

2 cups grated parmesean cheese

4 eggs

2 cups buttermilk

2 cups sugar

Directions

1Preheat your oven to 350 degrees. Place the butter in an 9x13 inch baking pan. Place in the oven for 4-5 minutes to melt the butter. Set aside.

2In a large bowl combine the remaining ingredients. Pour into the butter filled pan - but do not stir in the butter. Bake 25-30 minutes for the full pan or until a toothpick inserted in the center comes out clean.

3Let cool for 15 minutes before cutting.

Perfect as a side to bring to your next BBQ or as a simple oven-warmed slice on it's own!

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AUTHOR - Beth Sogaard

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