Father John’s Grilled Ribs
Father John’s Grilled Ribs are very well enjoyed by his friends. Well known for his culinary ability and he never measures, Father John Mendonca appears to be a bit mysterious when it comes to his cooking. Here he finally shares one of his recipes which is adapted from his verbal instructions.
Serves 6 to 8
Basting sauce:
- 2 teaspoons butter
- 2 tablespoons Portuguese or extra virgin olive oil
- ¼ cup virgin olive oil
- 4 cloves garlic
- 1 ½ cubes Knorr beef bouillon
- 1½ tablespoons tomato paste
- 1 tablespoon hot sauce or to taste
- ½ teaspoon ground black pepper
- ½ cup red wine
1. Melt the butter in the olive oil in a medium saucepan over medium-low heat. Toss in the garlic and sweat just until it becomes aromatic.
2. Add the beef cubes, tomato paste, enough of the hot sauce and black pepper to your taste.
3. Pour in the wine and bring it to a simmer over medium-low heat. Simmer for 2 to 3 minutes and shut the heat.
For the ribs:
- 3 racks of beef short ribs (4-5 pounds)
- Coarse kosher salt as needed
- 3 lemons, cut in halves
4. Season the ribs with the salt. Let stand for 5 minutes. Place the ribs over medium-hot grill, turning them over every 1 1/2 minutes for a total of about 1 hour closing the lid in between.
5. At this point, take ½ of a lemon for each side of a rack. Squeeze the juice over the ribs, then using the lemon half, rub the rack. Repeat with the remaining lemon halves over the remaining racks. Leaving the grill lid up, continue to turn the ribs until they are almost done, 1 ½ to 2 hours. When the meat is nearly falling off the bone, baste with the sauce. Close the lid for a minute, turn the ribs, baste the other side, and close the lid again. Repeat 2 more times. Meat should be very tender. Serve Farther John’s Grilled Ribs hot off the grill.
