Food Recipes Dinner Meat Dishes Sticky Barbecued Beef Ribs 4.0 (645) 5 Reviews These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good. More Recipes For Tailgating By Tim Love Tim Love Celebrity chef Tim Love is known for his innovative dishes and signature urban western cuisine. His portfolio of restaurant concepts includes Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie’s Steakhouse, Gemelle, Atico, Love Shack, and the storied White Elephant Saloon in Fort Worth. Food & Wine's Editorial Guidelines Updated on June 10, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Tina Rupp Active Time: 30 mins Total Time: 1 hr Yield: 6 ribs Ingredients 2 tablespoons extra-virgin olive oil 1 large celery rib, finely chopped 1 carrot, finely chopped 1 small onion, finely chopped 3 ancho chiles—stemmed, seeded and cut into small pieces 2 cups chicken stock or low-sodium broth 1 cup ketchup 1/4 cup distilled white vinegar 1/4 cup molasses 1/4 cup dark brown sugar 1/4 teaspoon dry mustard Salt Rack of 6 ribs, at room temperature Directions In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes. Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 23/4 cups, about 5 minutes longer. Season with salt. Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side. Suggested Pairing These ribs go well with Cabernet, but their sweet-spicy sauce works better with more affordable bottlings that have less tannin and more up-front fruit. Originally appeared: September 2006 Rate It Print