This is a very special rib recipe I garnered in my tenure in South Carolina, although I have a tendency to believe that the origins of this recipe are from the environs around New Orleans.
- 2-4 beef ribs
- 3 cans of beer
- 1 tablespoons horseradish
- teaspoon garlic Powder
- teaspoon onion Powder
- 2 teaspoons salt
- 1/2 cup olive oil (or peanut oil)
- 2 tablespoons red wine vinegar
- 1 tablespoon mustard powder
- 1 whole chopped onion
- 4 garlic cloves crushed and chopped lightly
It doesn't get much easier than this for beef ribs. Add all the ingredients together in a none reactive container. I prefer a glass mixing bowl with a glass lid.
Mix the ingredients thoroughly. Add the ribs, coat and make sure they are submerged. I am prone to place a half slice between each pair of beef ribs. This allows even greater flavor absorption to the surface area of individual pieces.
Set the glass dish
in the fridge and marinate over night (or longer).
SIDE DISHES: There's not much argument here. These beer marinated beef ribs are perfect for any dish that any southern mom or dad would be proud to make. Corn on the cob, comes to mind and your usual picnic fare of cold slaw and potato salad. Cornbread rolls or just plain pieces of white sandwich bread go well with these delicious slabs.
OOOOOOOH,
believe me they are GOOD!
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