Molasses-Glazed Rib Roast
Grady Spears' Labor Day Barbecue Recipe
Those planning to fire up the grill on Labor Day can add a spicy twist with steak and rib roast recipes from Texas chef Grady Spears.
Nebraska, the state that Good Morning America visited Monday, as part of ABCNEWS' 50 States One Nation tour, produces 20 percent of the beef that America eats. To honor Nebraska, GMA held a Steak-Out barbecue.
You will notice that there is no molasses in this recipe. Molasses is a by-product of the refining process of sugar. As the brown sugar melts into the roast, it turns to molasses, and makes a great crust on the outside of the roast.
Preheat the oven to 500 degrees.
To prepare the glaze, combine all the ingredients in a large bowl and mix well. To prepare the roast, place it in a large roasting pan and rub it all over with the vegetable oil. Using your hands, press the glaze mixture into the roast to completely cover.
Cook the roast for 20 to 25 minutes, then lower the temperature to 325 degrees and cook for about 1 hour, until it reaches an internal temperature of 140 degrees. Let stand for 20 to 30 minutes before carving and serving.
All recipes courtesy of Grady Spears, author of Cowboy Cocktails, A Cowboy in the Kitchen, and The Great Steak Book.