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1
Make this sauce a day or even days ahead and cool.
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2
For the sauce, heat the oil and butter over medium-high heat in a heavy saucepan.
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3
Saute the onions for about 5 minutes until softened.
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4
Add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes.
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5
In a bowl, whisk together Dijon mustard, yellow mustard, Worcestershire sauce, horseradish, salt, pepper and hot sauce; add into the onion/garlic mixture; mix to combine with a wooden spoon and bring to a simmer.
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6
Cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce.
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7
Cool the sauce to room temperature then refrigerate overnight to blend the flavors.
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8
The following day, in a large dish arrange the beef ribs in a single layer.
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9
Pour the cooled sauce over the ribs and turn to coat on both sides, using clean hands to rub the sauce well over all the meat.
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10
Cover and refrigerate for a minimum of 8-24 hours.
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11
When ready to grill reserve the marinade.
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12
Season the ribs with seasoning salt and pepper.
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13
Grill over medium heat turning occasionally and brushing with the marinade.
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14
Delicious!
