We have a fan named Mike, who told me that he made some amazing ribs using our Crazzberry Fiesta Sauce. I told him to send me his recipe and a picture and I’d post them. Here you go Mike and I can’t wait to try your recipe!
- 16 lb. boneless beef ribs
- Mrs. Dash Southwest Chipotle Seasoning Blend
- Rice Vinegar
- Minced Garlic
- 3 bottles The Art of Chipotle Crazzberry Fiesta Sauce
- ½ Cup Molasses
- 1 tsp Cumin
- 30 oz. tomato paste
- 1 can tomato puree
- ¼ cup apple juice (for sauce) plus enough apple juice to put in with ribs for baking them.
- 1 large and hungry crowd
Using a large stock pot, layer bottom of pot with ribs. Sprinkle generously with the Mrs. Dash Southwest Chipotle and spoon in a tablespoon or so of minced garlic. Continue layering with meat, Mrs. Dash, and garlic until approximately half the ribs (8 lbs.) are in the pot. Cover generously with the rice wine. While this is sitting, marinating in the refrigerator for the next two hours find something else to do. Laundry, dishwashing, even Sudoku all work well. After the meat has marinated, transfer the pieces to baking dishes until they are reasonably full, not overloaded. Save the vinegar for the second batch. Pour some apple juice into the pans with the ribs and cover them with aluminum foil. Bake on 350° for ½ hour. While the first batch of ribs is baking, set up the next batch to marinade. Because the vinegar already has some of the Mrs. Dash and the garlic mixed in it you will not need to add as much to the second marinade.
Prepare the barbecue sauce as follows:
Pour the Crazzberry Fiesta sauce into a large bowl. Mix in the molasses. Sprinkle in the cumin. Wisk in the tomato paste a little at a time until thoroughly blended. Stir in the tomato puree. Check the consistency of the sauce. If it is too thick, add a little apple juice at a time, whisking it in until the sauce has the desired consistency that works for you. If desired, a portion of the sauce can be reserved for later dipping.
Use caution during this next part as there is steam trapped under the aluminum foil and the pans will be very hot.
Remove pans from oven, uncover, and transfer ribs to a platter. Drain off liquid. Add the ribs back into the pan and brush with the sauce prepared previously. Periodically turn the ribs and brush with more sauce. Once the first batch of ribs is done, remove and place in a large, metal container. One of those aluminum “tailgating” pans works well. Cover the pan with aluminum foil to keep all those pesky little flying critters out of the ribs.
Now here is where we get to find out if you read the directions all the way through before you started. I would recommend that you use stainless steel baking pans as they are easier to clean between batches. I used glass ones and they were not fun to clean, as you can’t use steel wool pads on them.
Repeat baking process above for remaining ribs. Once all the ribs are in the “tailgating” pan, add one large, hungry crowd and watch the ribs disappear. After everyone has had their fill, sit around and critique the recipe. Adjust as desired until you have made it uniquely your own. Enjoy!