I got some beef ribs and some stuff called boiling beef that looks like ribs. What the heck am I supposed to do with them?
Braise them and they’ll be beautiful. Especially if you make a barbecue sauce to go on them and finish them on the grill.
First, season them. I like a nice chili rub: salt, black pepper, cayenne pepper, cumin, and paprika. Throw in a couple more kinds of pepper if you have them on hand; just adjust the toal amount of pepper used to match your idea of how spicy they ought to be. I like to mix my spices together and taste them alone before I add them to my meat, just to make sure I like the combination of flavors. At that point, I adjust as necessary.
So, rub your ribs with the spices and sear them quickly in a very hot cast iron skillet. Transfer the ribs to a pan with a rack and a vary tall lip, cover them, and put them in a 250F oven for about three hours. I repeat: make sure the pan has a tall lip–these ribs will drip a whole bunch of fat as they cook, and you don’t want it to land on the floor of your oven.
I like to save this fat when the ribs are done cooking. You can pour it off into a mason jar and store it in your fridge. This’ll be really good lard to saute with. Also, if you happen to make a beef pot pie, you can use it as the fat for the pie crust to really pull the flavors of all of the layers to pull together….
As soon as you take the ribs out of the pan— deglaze the skillet with a bottle of good, dark beer. Be quick! You don’t want the stuff that came off the ribs to burn! Stir with a wooden spoon to gather the fond of the bottom of the pan. Bring the beer to a b oil then reduce the heat to a simmer. Let the beer cook down. When it’s reduced by two-thirds, whisk in some ketchup, mustard, molasses, pure maple syrup, and the spices you rubbed the beef with (minus the salt). Whisk smooth, taste, and adjust to your liking.
Once the ribs have finished braising, slather them with the barbecue sauce you made and hit them onto a hot charcoal grill right quick to caramelize the sauce on them. Devour with gusto (and a cloth napkin handy).