Beef ribs are gigantic. They’re savoury and huge and oh so good. When I serve them on a plate, I am minded of the Flintstones, when the waitress brings out the ribs and puts them onto Fred’s side of the car, and the whole thing tips over. You have to watch out for that if you’re using paper plates.
In a bowl, combine the garlic, salt, black pepper, and chipotle powder.
Split the ribs into pieces with 2 or 3 bones each and rub the garlic mixture on all sides. Place the ribs in a large roasting pan and pour the beer and the 4 cups orange juice over them. Cover the pan and refrigerate for 24 hours.
Honey, Orange, and Chipotle Sauce
Heat the oil over medium heat and sauté the onion for 3 to 4 minutes. Add the garlic and sauté for 2 more minutes. Add the poblanos and the chipotles in adobo sauce and continue to cook, stirring, until the peppers are tender, 3 to 5 minutes. Be careful not to let the garlic burn.
Stir in the tomato paste and mix well. Add the honey, ⅔ cup orange juice, brown sugar, vinegar, Worcestershire, and liquid smoke. Stir to combine and bring to a boil.
Lower heat to a simmer for 10 to 15 minutes, stirring occasionally to avoid burning. If sauce becomes too thick, thin with a small amount of orange juice. Remove from heat and allow to cool slightly.
Pour sauce into a blender. Process until smooth and then transfer to a storage container. Sauce will keep, refrigerated, for 7 to 10 days.
An hour before you are ready to grill, fill your smoker tube with wood chips, then empty the chips into a bucket of water to soak. Repeat this at least twice to have enough chips soaking that you can replace the chips at least once durring the smoking of your ribs.
Preheat grill to high, 500°F.
Remove ribs from the marinade, reserving some of the marinade.
Sear the rib pieces for 3 to 4 minutes a side.
Turn off the right-hand burner. Set the smoker tube on the left-hand burner.
Place the ribs on the right-hand, “cool” burner. Close the lid.
Adjust the heat on the left-hand burner to maintain 325°F. Smoke-grill the ribs for 2 to 2½ hours, or until very tender, replacing the wood chips in the tube and basting the ribs with the reserved marinade a few times. Try not to leave the lid open for more time than absolutely necessary to minimize fluctuations in the heat.
When ribs are tender, turn heat up to medium-high 450°F. Finish ribs by grilling over medium-high heat for 8 to 10 minutes a side, brushing with the sauce.
Place ribs on a large platter and drizzle more sauce over them. Serve.
Watch this video about smoking beef ribs for a slightly different take on these ribs.
Did you enjoy this recipe? What is your favourite Beef Ribs Sauce, share yours with me in the Submit Your Own Recipe section.