Beef Ribs With Sorghum Glaze Recipe

Name: Beef Ribs With Sorghum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (2 1/2-lb.) racks beef rib-back ribs (center-cut); 1/4 cup sugar; 1/4 cup kosher salt; 2 tablespoons ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground red pepper; 1 cup sorghum syrup; 1 cup apple cider vinegar; 1 tablespoon coarsely ground black pepper

Servings: persons

4 (2 1/2-lb.) racks beef rib-back ribs (center-cut)
1/4 cup sugar
1/4 cup kosher salt
2 tablespoons ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 cup sorghum syrup
1 cup apple cider vinegar
1 tablespoon coarsely ground black pepper

1
Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it and pulling it off.
2
Stir together sugar and next 6 ingredients. Massage sugar mixture into rib meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.
3
Bring sorghum and next 2 ingredients to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally; reduce heat to medium, and cook, stirring occasionally, 6 to 7 minutes or until mixture is reduced by half. Cool completely (about 30 minutes).
4
Preheat oven to 275u00b0. Place lightly greased wire racks in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans. Remove plastic wrap from ribs, and place ribs on wire racks. Cover with aluminum foil to seal. Bake 2 hours. Remove foil, and bake 3 more hours or until meat begins to pull away from bones, basting with sorghum mixture every 30 minutes. Increase oven temperature to 400u00b0, and bake 10 more minutes or until ribs are browned.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (2 1/2-lb.) racks beef rib-back ribs (center-cut), 1/4 cup sugar, 1/4 cup kosher salt, 2 tablespoons ground black pepper, and more.

Yes, Beef Ribs With Sorghum Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Ribs With Sorghum Glaze

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