CHEF JEFF — ONE BYTE AT A TIME: Chili-Glazed Beef Ribs

You don’t need to be a “pit master” to make this easy grilling recipe.

Chili-Glazed Beef Ribs

4 pounds beef back ribs (see note)

4 teaspoons original Tabasco sauce, divided

½ cup chili sauce

¼ cup molasses

¼ cup white balsamic vinegar

1 tablespoon brown sugar

½ teaspoon salt

Preheat oven to 325 degrees. Brush ribs with 2 teaspoons Tabasco. Place in large roasting pan. Cover tightly with foil; bake 1½ hours. In small saucepan, combine chili sauce, molasses, vinegar, brown sugar, remaining 2 teaspoons Tabasco and salt. Heat to a boil; reduce heat to low; simmer, uncovered about 5 minutes to blend flavors. Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill; meat-side down. Cover. Continue cooking 15 minutes. Turn ribs over; brush with sauce. Cook 15 minutes or until ribs are tender.

Yield: Serves 6.

Note: If you prefer, substitute a 4-pound slab pork spare ribs in place of beef ribs.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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