Agave Nectar and Cilantro Glazed Beef Ribs

Time for Grilling and BBQ!  

Smoking these beef ribs in an outdoor charcoal grill proved to be the key to making the meat tender (they were flat ribs – from an older animal), and the resulting crust with the Agave Nectar-Cilantro glaze was the perfect finishing touch. Sweet, savory and smokey, they are delectable. They were also gone almost instantly – by the time I finished carving the racks and taking a picture, I had to fight for one for myself!

I marinated these ribs overnight in my Agave Nectar and Cilantro Glaze,  and also used it as a finishing sauce that caramelizes slowly on a medium hot grill. Great on meats such as beef ribs, also wonderful on shrimp and chicken!

Agave Nectar Cilantro Glaze recipe:

Put all of the ingredients into a blender or food processor and buzz down until fairly smooth.

• 1/4 cup fresh lime juice
• 1/4 cup canola oil
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Italian parsley, chopped
• 3 large scallions, rough chopped
• 1/4 cup Agave Nectar
• 4 Cloves Garlic, minced
• A few dashes of hot sauce or crushed red pepper flakes (use your favorite!) Make it as spicy as you like – a little heat plays off the agave nectar well.
• Salt and Pepper to taste

Simmer in shallow pan for 10 minutes, or until thickened. If using as a finishing glaze for grilled meats, brush on during the last 15 to 20 minutes of cooking, allowing to caramelize between additions.

 

Start the grill of choice – I love my three tier “Barby” grill for smoking meats. The charcoal lasts long enough, and the design insures that the smoke will be captured, but allows for great venting as well. Bring the marinated ribs to room temperature, remove from the marinade to prepare for the grill.

Charcoal is ready when it is evenly light gray. If using a gas grill, preheat grill to medium low.

 

Put  your meat on, and adjust cover to start the slow smoking process. This is a good time to make the glaze if you aren’t using it for a marinade as well.  As the ribs are smoking, adjust venting to both control heat and smoke. You don’t want things to get too hot – the ribs will cook too quickly and remain tough. I cooked/smoked these for three hours!

  

After 2 1/2 hours, I began to add the Agave nectar glaze, allowing it to carmelize slowly between applications and flipping occasionally. After 1/2 hour of this – the ribs were looking fine!

As with all meats coming off the heat – these had to rest for 10 minutes. After resting, cut between the bones to create large, juicy, succulent  ribs for hand-held eating. Enjoy!