Hickory Beef Ribs
- 1 cup soy sauce, divided
- 1 tablespoon steak spice
- 1 tablespoon garlic salt
- 1 tablespoon chopped fresh garlic
- 1 teaspoon chili flakes
- 2 racks beef ribs (8 to 10 ribs each)
- 1 large onion, diced
- 1 tablespoon olive oil
- 3 cans (28 ounces each) tomato sauce
- 1 jar (19 ounces) applesauce
- 2 cups brown sugar
- 1 cup honey
- 1/2 cup white vinegar
- 4 tablespoons molasses
- 1 -1/4 teaspoons liquid smoke
- Salt and pepper, to taste
- Fill a large stockpot with water. Add 1/2 cup soy sauce, steak spice, garlic salt, chopped garlic, and chili flakes. Bring to a boil. Add ribs, and boil for 1 hour.
- In a large saucepan, sauté onion in oil until soft. Add tomato sauce, applesauce, brown sugar, honey, vinegar, molasses, remaining soy sauce, liquid smoke, salt, and pepper. Stir well, and bring mixture to a boil. Reduce heat to medium, and simmer for 30 minutes, stirring occasionally.
- Remove ribs from water mixture. Discard water mixture, and pat ribs dry with paper towels.
- Coat ribs with sauce mixture to cover. Let stand for 30 minutes.
- Preheat grill to medium-high heat.
- Place ribs on grill, and cook for 8 to 10 minutes, basting with sauce mixture and turning often to avoid burning.
This is excerpted with permission from Char-Broil Grilling for the Family (Fox Chapel Publishing).