Yummy Sticky Beef Ribs recipe

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2 tablespoons extra-virgin olive oil
1 large celery rib, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
3 jalapeno peppers, seeded
2 cups chicken stock
1 cup ketchup
¼ cup distilled white vinegar
¼ cup molasses
¼ cup dark brown sugar
¼ teaspoon dry mustard
salt to taste
3 pounds rack of beef back rib, at room temperature

Nutrition Info

1005.4 calories
carbohydrate: 32.6 g
cholesterol: 167.2 mg
fat: 80.4 g
fiber: 1 g
protein: 37.3 g
saturatedFat: 32.3 g
servingSize: -
sodium: 936.6 mg
sugar: 27.4 g
transFat: : -
unsaturatedFat: : -


  1. Heat olive oil in a large saucepan over medium heat until shimmering. Cook and stir celery, carrot, and onion in the hot oil until lightly browned, about 10 minutes. Add jalapeno peppers and cook until fragrant, about 2 minutes. Stir chicken stock, ketchup, vinegar, molasses, brown sugar, and mustard into the vegetable mixture, cook until reduced to about 3 cups, about 30 minutes.

  2. Pour the sauce into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Season the sauce with salt.

  3. Preheat grill for medium heat and lightly oil the grate.

  4. Grill the ribs over moderate heat, turning regularly, 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 with remaining sauce on the side.

Recipe Yield

6 ribs

Recipe Note

These are tasty and a little sticky, but sticky is good when it comes to ribs.

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