Beef Ribs With Sorghum Glaze

Name: Beef Ribs With Sorghum Glaze
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

11 ingredients

4 steps

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

Directions

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 275°. 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 400°, and bake 10 more minutes or until ribs are browned.