Barbeque Beef Ribs, gluten free

Barbeque Beef Ribs

Serves 8

FOR THE RUB
2 Tablespoons kosher salt
1 Tablespoon dry mustard powder
1 Tablespoon seasoned salt
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
6 – 8 pounds beef ribs

FOR THE SAUCE
2 Tablespoons vegetable oil
1 cup white onion, finely chopped
3 cloves garlic, peeled and smashed
1 cup tomato sauce
1/2 cup apple cider vinegar
1/2 cup coffee
1/2 cup ketchup
1/3 cup packed light brown sugar
3 tablespoons Worcestershire sauce
2 Tablespoons molasses
2 tablespoons Thai fish sauce
1 tablespoon prepared yellow mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon fresh ground pepper
pinch of kosher salt
2 teaspoons liquid smoke

1. Preheat Oven: Preheat oven to 350 degrees.

2. Make Rub: Mix all “for the rub”ingredients together in a small bowl.

3. Rub Ribs: Generously rub mixture over ribs, patting to adhere.

4. Prep Ribs & Bake: Wrap each rack of ribs in a double thick layer of foil and place on 2 large baking sheets. Bake for 3 hours. While ribs bake, make sauce.

5. Make Sauce: Heat oil in a medium saucepan  over medium high heat. Add onion and garlic and cook, stirring often, until onion is soft and golden, 6 minutes or so. Add everything but the liquid smoke, plus one cup water, and bring to a boil. Reduce heat to medium and simmer for 20 minutes. Off heat, stir in liquid smoke, then strain mixture through a fine mesh to remove solids.

6. Prep Ribs for Grill: Remove foil, careful not to spill the accumulated juices. Add juices to the sauce, stir to combine then set aside.

7. Heat Grill: Build medium-hot fire on a charcoal grill or heat gas grill to medium high.

8 Grill Ribs: Grill ribs, turning often, and basting with the prepared sauce every time your turn them, until heated through, about 10 minutes. Transfer grilled ribs to cutting board and cut between the rib bones. Serve with sauce on the side. Enjoy!