This beef ribs with sorghum bbq glaze recipe results in smoky, divine fall-off-the-bone meaty succulence.
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
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.