Ribs and Beans-Cowboy Style
Ribs are delicious on the grill.My recent discovery of rubs has made them even better! As the "Country Thunder Music Festival" in Twin Lakes, Wisconsin quickly approaches it is all about country music, cowboys and Texas style barbecue.
This recipe calls for 4 Lbs. of Beef Chuck Short Ribs. Country Style Pork Ribs can also be used. Trim fat. Preheat oven to 350 degrees.
When choosing beef ribs remember a large amount of fat marbling indicates a high quality beef that is tender and flavorful.
- 1 Tbs. Chili Powder
- 1 Tbs. Brown Sugar
- 1 tsp. Salt
- 1 Tsp. Black Pepper
- 1 tsp. Ground Cumin
- 1/4 tsp. Cayenne Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
Mix all ingredients in a small bowl. Sprinkle rub over both sides of the ribs and rub in with your fingers. Place ribs in a shallow roasting pan and cover with foil. Chill in refrigerator for 2 hours.
Bake ribs for 1 1/2- 2 hours or until tender.
- 1 medium Onion chopped
- 1-2 tsp. Minced Garlic
- 1 Tbs. Olive or Vegetable Oil
- 1 1/2 cups Ketchup
- 1/4 cup Worcestershire Sauce
- 1/4 cup Strong Coffee, heated
- 1/4 cup Red Wine Vinegar
- 2 Tbs. Brown Sugar
- 1 canned Chipotle Pepper in Adobo Sauce, chopped
- 2 tsp. Dry Mustard
- 1/2 tsp. Salt (optional)
In a medium saucepan heat oil. Cook onion and minced garlic until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Stir occasionally while cooking.
Preheat grill. Place ribs on grill rack and close cover. Cook for 15 minutes, turning once, or until ribs are browned. Serve with the sauce and Cowboy Beans.
- 2 slices of Bacon
- 1 medium Red Sweet Pepper, chopped
- 1 Jalapeno Pepper, seeded and finely chopped
- 1 medium Onion, chopped
- 1 Jalapeno Pepper seeded and finely chopped
- 1/4 tesp. Salt
- 1/2 tsp. Ground Cumin
- 1 Tbs. Chili Powder
- 1/2 cup Beer
- 2 medium Roma Tomatoes, chopped
- 1 16 oz. can Pinto Beans, rinsed and drained
- 2-3 tsp. Minced Garlic or 2 cloves, minced
- Fresh Cilantro Leaves
Cook bacon until crisp. Drain and crumble. Reserve 1 Tbs. drippings in pan. Add sweet pepper, jalapeno pepper, onion and garlic to skillet and cook until tender. Add pinto beans, tomatoes, beer, chili powder, cumin and salt. Bring to a boil. Reduce heat and simmer, uncovered, until desired consistency. About 5 minutes. Stir in crumbled bacon. Spoon onto a serving dish and garnish with Fresh Cilantro.