BBQ Beef Ribs revisited

I've been barbecuing all summer long. I finally got these wonderful back ribs. Beautiful. Though I do miss those very tasty spare ribs. Now that was some great meat. The beef ribs are much smaller and I can serve them bone in with my Chocolate BBQ Sauce.

This morning started out as perfect, and I mean perfect, early fall weather. The sun was shining. It was warm and the sky was a beautiful blue with white fluffy clouds. And then disaster of the barbecuing kind struck. It turned cold and then started raining. What was I to do?

I decided to braise the back ribs in beef stock. I did a very quick braise, two hours. And then, this is key, I let the ribs rest in the stock for at least a half hour, more like forty-five minutes. Then, I mixed the braising liquid with my barbecue sauce, half and half. This dilutes the flavor of the sauce but it also increased the fat content.





When I put the ribs on the barbecue, I also put some braising liquid directly on the ribs. I barbecued the ribs for about 2-3 hours. I also slathered on the BBQ sauce and braising liquid combination.

You'll also notice that I used a lot of pepper on the ribs. I washed that off in the braising liquid before putting on the barbe.





Before serving, I used the undiluted version of the barbecue sauce, warmed up, naturally. Enjoy them ribs. Yummer.