18 beef ribs (not short ribs)
Marinade:
2 cups Butch's BBQ Sauce
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon powdered thyme
1/2 teaspoon salt
1 tablespoon freshly ground block pepper
1 teaspoon natural smoke flavoring
Place the ribs in a large pan of cold water and bring to a boil. Simmer, uncovered, for 45 minutes. While the ribs are cooking, combine all the marinade ingredients in a large saucepan and bring to a boil. Simmer, stirring occasionally, for 15 minutes. Preheat the oven to 325F. Drain the ribs and arrange in 1 layer in a large roasting pan. Pour 2 cups of marinade over them, brushing it on to cover both sides. Bake for 30 to 40 minutes, until the ribs are tender. Serve with lots of napkins and a bowl of the remaining marinade on the side.
Butch's BBQ Sauce
Makes 7 to 8 cups
1/2 cup canola oil
1/2 cup chopped yellow onion
1/2 cup chopped garlic
4 cups tomato puree
1 cup packed dark brown sugar
1 cup Worcestershire sauce
3/4 cup clover honey
3/4 cup ketchup
1/2 cup creamy horseradish sauce
1/2 cup tomato paste
1/2 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup dark molasses
1/4 cup dried onion
1/4 cup granulated garlic
2 teaspoons salt
1 tablespoon freshly ground black pepper
1 bay leaf
Heat the oil in a large saucepan over medium high heat until hot. Add the chopped onion and garlic, and cook, stirring, about 1 minute. Add all the remaining ingredients and 2 1/2 cups of water. Bring to a boil, stirring to dissolve the sugar. Simmer, stirring occasionally, for 20 minutes. Remove the bay leaf and let cool. The sauce will keep in a covered container in the refrigerator for 2 months.
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