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.<\/p>\n
* 2-4 beef ribs
\n* 3 cans of beer
\n* 1 tablespoons horseradish
\n* teaspoon garlic Powder
\n* teaspoon onion Powder
\n* 2 teaspoons salt
\n* 1\/2 cup olive oil (or peanut oil)
\n* 2 tablespoons red wine vinegar
\n* 1 tablespoon mustard powder
\n* 1 whole chopped onion
\n* 4 garlic cloves crushed and chopped lightly<\/p>\n
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.<\/p>\n
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.<\/p>\n
Set the glass dish in the fridge and marinate over night (or longer).<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading Mr. J’s Favorite Beer Marinated Beef Ribs<\/span>