1 dozen plus meaty beef ribs, trimmed into riblets
2-4 qts. lightly salted water
4 Tbsp. margarine
2 cups onions, diced
1-1/2 cups carrots, finely diced
½ cup green onions, thinly sliced
½ cup celery, diced
¼ cup bell pepper, finely diced
2 cloves fresh garlic
2 cups tomato catsup
½ cup dark brown sugar
3 Tbsp. white wine vinegar
1 Tbsp. Worcestershire Sauce
2 Tbsp. Dijon mustard
1 tsp. chili powder
2 bay leaves
½ tsp. lemon zest
½ cup reduced beef stock
2 tsp. Frank Davis Beef Seasoning (or to taste)
First lay out the beef ribs on a cutting board and, with a sharp paring knife, trim away as much of the excess fat as possible. Then place them onto a shallow-sided cookie sheet and broil them quickly on both sides until they turn a toasty brown.
At this point, immediately transfer the ribs to a stock pot containing just enough water to cover them and boil them for 30 minutes at a slow roll. Then remove them from the stock and, with a pair of tongs, place them side by side in a deep-sided baking dish and set them aside momentarily—but don’t throw away the stock. Continue to cook it at a slow boil until only two cups are left in the pot (this is called reduction—it concentrates the flavor and makes it rich).
Meanwhile, in a heavy, 12-inch, high-sided skillet, heat the margarine and sauté the onions, carrots, green onions, celery, bell pepper, and garlic until they soften. Then one ingredient at a time, stir into the vegetable mixture the tomato catsup, brown sugar, wine vinegar, Worcestershire sauce, Dijon mustard, bay leaves, and lemon zest. Now cook the sauce over low heat for about 20 minutes (but you want to stir it constantly to keep the sugar from burning).
When the sauce is ready, skim the fat off the reduced beef stock and throw it away. Then gradually stir into the sauce enough of the beef stock to give you the consistency you desire. But don’t dilute it too much because it will thin automatically as the natural beef juices render out of the ribs as they bake.
Finally, season the sauce to taste with either plain salt and pepper or Frank Davis Beef Seasoning, ladle it liberally over the ribs, cover the baking pan with aluminum foil, and place it in a preheated 350 degree oven for 1-1/2 to 2 hours.
After the allotted cooking time—and when the ribs are fall-off-the-bone tender—serve them piping hot with a plate of buttery grits and a cold crisp salad, along with a hot loaf of homemade beer bread. Ain’t no doubt about, you got y’self an encore meal you’ll want to fix at least twice a week.
If you want to make your own homemade BBQ sauce, just put together the sauce portion of this recipe and you got a winner, podnuh. It will go great over pork ribs, steaks, chicken, brisket, and wild game.