Imperial Wagyu Kobe Beef - Kobe Style Beef, and Traditional Japanese Kobe Beef

Imperial Wagyu Smoked Beef Back Ribs

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Imperial Wagyu Smoked Beef Back Ribs



5 Pounds Imperial Wagyu Beef Back Ribs


Rub Ingredients:

½ Cup Freshly Cracked Black Pepper

¼ Cup Lightly Packed Brown Sugar

¼ Cup Paprika

¼ Cup ground Cumin

¼ Cup Kosher Salt


Sauce Ingredients:

1 Cup Bourbon

1 Cup Minced Shallots

1 Tablespoon Minced Garlic

½ Cup Tomato Ketchup

1/3  Cup Molasses

½ Cup Cider Vinegar

Salt and Freshly Cracked Pepper to Taste




Make the rub: combine all of the ingredients in a small bowel and mix well. Rub the ribs generously with this mixture. Lay the ribs on a baking sheet that has been covered with foil and bake them in a 200 degree oven for 5 hours. While the ribs are cooking, make the sauce, heat the bourbon in a small saucepan over medium-low heat for just 1 minute to warm it up. Next, roll a piece of paper up into a tube or get a long fireplace matches, light it and hold it inside the pan right over but not touching the bourbon; the bourbon should ignite. Once the bourbon has stopped flaming (about 1 minute) add the shallots and cook for 3-4 minutes stirring occasionally until the shallots are soft. Add the rest of the sauce ingredients, reduce the heat to low, and simmer for 15 minutes. The sauce should be slightly thickened. Remove it from the heat, cover to keep warm, and set aside. Remove the ribs from the oven, cut them into individual ribs, and grill them over a medium hot fire for 3-5 minutes or until the rub develops a crusty appearance. Remove from the fire, brush generously with the warm bourbon sauce and serve.