Recipe courtesy of Juan Carlos Cruz
Ribs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 585 calorie
- Saturated Fat
- 9 grams
- Carbohydrates
- 35 grams
- Total: 2 hr 45 min
- Prep: 30 min
- Inactive: 1 hr 15 min
- Cook: 1 hr
Ingredients
Marinade:
6 ounces (1/2 bottle) pale ale
1/4 cup light molasses
10 sprigs fresh thyme
1 1/2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon salt
1 bay leaf
1 (3-pound) rack beef ribs, well trimmed
Sauce:
Vegetable cooking spray
1 large onion, chopped
1 cup balsamic vinegar
1 (14-ounce) can sliced tomatoes, drained
1/4 cup light molasses
3 sprigs fresh thyme
1/2 teaspoon white pepper
1/4 cup bourbon
1/2 cup chicken stock
Directions
- Marinade: Place all ingredients in a saucepan and simmer for 10 minutes. Cool for 30 minutes. After marinade has cooled, pour over ribs and let marinate in the refrigerator for 1 hour.
- While ribs are marinating, make sauce: Spray the bottom of a medium saucepan with cooking spray. Add onion and saute over medium heat until translucent. Add balsamic vinegar, increase heat to medium-high, and cook until reduced to a thick syrup, approximately 5 minutes. Add remaining ingredients and simmer for 10 minutes.
- Preheat oven to 375 degrees F.
- Place ribs on a roasting rack and pour barbecue sauce over. Roast for approximately 30 minutes or until fork tender.