Devilled Beef Ribs

In large dish, arrange ribs in single layer. Remove about 1/2 cup (125 mL) of the Devil Sauce for dipping. Brush both sides of ribs with remaining Devil Sauce. Cover and marinate in refrigerator for 3 hours. Let stand at room temperature for 30 minutes.

Reserving marinade, place ribs, curved side down, on greased grill over medium heat; cook, turning and brushing with marinade every five minutes, for 20 minutes. Season with salt and pepper to taste.

Cook ribs for 3 to 5 minutes longer or until glazed and crusty. Remove to platter and tent with foil; let stand for 5 minutes. Cut into serving-size pieces and serve with remaining Devil Sauce.

In saucepan, heat oil and butter over medium-high heat; sauté onion for 3 to 5 minutes or until softened. Add garlic, sugar, lemon juice, thyme and cayenne; cook, stirring, for 4 to 5 minutes or until thickened. Let cool for 5 minutes.

Whisk together Dijon and grainy mustards, horseradish, salt, pepper and hot pepper sauce; whisk into onion mixture. Add more hot pepper sauce, if desired; stir in parsley. Let cool.

Yield: 1 1/2 cups (375 mL)