Al's Recipe Marinade & Barbecue Sauce for Beef MARINADE

1 c Red wine vinegar

1/4 c Water

2 ts Ground cumin

3 Garlic cloves, minced

2 ts Achiote paste

1 ts Crushed red pepper

Salt and black pepper, to -taste

1/4 c Olive oil

BARBECUE SAUCE

1 Dried pasilla chile

1 c Boiling water

2 tb Achiote paste

1 tb Olive oil

3/4 c Of the marinade

Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight.
Drain meat, reserving 3/4 cup of the marinade. Thread meat on bamboo skewers.
Barbecue Beef Recipes

Barbecue Beef Ribs Recipe

5 lb Beef ribs

3 c Black Jack BBQ Sauce (see Barbecue Sauces Recipes)

Place beef ribs in a flat pan or dish. Pour barbecue sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove beef ribs from barbecue marinade and brush off excess sauce to avoid burning.  Broil or cook beef ribs over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.
Barbecue Beef Short Ribs Recipe

3 lb Beef Short ribs

2 c beef broth

2 c :Water, or enough to -barely cover ribs

1 tb Brown sugar

1/4 c Cider vinegar

1/4 c Catsup

2 tb Tomato paste

1 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

THE DAY BEFORE GRILLING, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator.

Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the beef ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with sauce every 10 minutes. When bbq beef ribs are well heated, remove to a platter and serve.

Honey-Mustard Crockpot Barbecue Short Ribs Recipe

3 lb Beef short ribs

1 tb Dijon mustard

1 Garlic clove, crushed

2 tb Honey

1/2 ts Salt

1/8 ts Pepper

1 c Bottled hickory smoke Barbecue sauce

2 tb Cornstarch

2 tb Cold water

Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook on LOW 6-7 hours or until tender.

Refrigerate several hours or overnight. Skim any solidified fat from top. Remove beef ribs; heat in microwave or conventional oven. Dissolve cornstarch in water. Add to barbecue sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.
About the Author
Jenny Edwards is the operations manager of Arboreta Home & Garden Store.  She is responsible for the buying and importing of new products.

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