Texas Ranch Barbecue
Spicy dry marinated and roasted beef brisket or back ribs, served with chili beans, onions, Cheddar cheese and white bread.
Yield: 24 servings
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1. Rub beef brisket or ribs with marinade. Cover and roast in 325°F oven 2-1/2 hours. Remove cover; cook 1/2 hour longer. Remove from oven; brush with barbecue sauce.
If using brisket, slice 1/8 inch thick; leave ribs whole. Keep hot.
2. For each serving: Plate 3 ounces brisket or two ribs. Accompany with additional sauce, prepared chili beans, onion slice, small wedge mild Cheddar cheese and slice white bread.
|Beef Brisket (IMPS/NAMP 120)||6 pounds|
|Beef Rib, Back Ribs (IMPS/NAMP 124)||6 pounds|
|Spicy dry marinade||3/4 cup|
|Prepared barbecue sauce||6 cups|
|Spicy Dry Marinade:|| |
SPICY DRY MARINADE: Mix mustard, oregano, chili powder, garlic powder, salt and pepper. Makes 3/4 cup.
|Dry mustard||6 tablespoons|
|Chili powder||2 tablespoons|
|Garlic powder||1 tablespoon|
|Ground black pepper||1 tablespoon|
Nutrition information per serving: 235 calories; 4.9 g fat(1.5 g saturated fat; 1.7 g monounsaturated fat); 62 mg cholesterol; 815.2 mg sodium; 24 g carbohydrate; 1.0 g fiber; 22 g protein; 3.5 mg niacin; 0.3 mg vitamin B6; 2 mg vitamin B12; 2 mg iron; 23 mg selenium; 5.2 mg zinc; 83 mg choline.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, iron and choline