BIG Barbecued Beef Ribs

1. Season ribs with salt and pepper. Roast on foil-lined baking sheet in 250°F (120°C) oven for 2 to 3 hours until crispy and browned. Cool slightly; cut into individual ribs.
2. Meanwhile sauté garlic and onion in a bit of vegetable oil until softened. Stir in remaining ingredients and bring to a simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping.
3. Grill oven-roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with barbecue sauce and turning occasionally. Serve with reserved extra sauce for dipping.

• Tip: Use a bottled smokey flavoured barbecue sauce instead of making one from scratch to save time.
• Cook's Notes: • Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast – don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance. • Use a bottled Smokey Barbecue flavoured sauce to save time. • Small cans of chipolte peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeno. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze what’s leftover.

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