Grilled Beef Ribs
Over a year ago
3,651 views
Ingredients
- 3-4 pounds beef back ribs (about 8 ribs)
- 1 tsp. salt
- 1 tsp. black pepper
- 1 large onion, finely chopped
- 0.5 cup honey
- 0.5 cup catsup
- 1 can diced green chili peppers, drained
- 1 tbsp. chili powder
- 1 clove garlic, minced
- 0.5 tsp. dry mustard
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. Trim fat from ribs. For rub, stir together the salt and black pepper. Sprinkle mixture evenly
onto both sides of the ribs, rub into surface.
2. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat
above the pan. Place the ribs on the grill rack directly over the drip pan. Cover and grill for 1
to 1-1/4 hours or until the ribs are tender. Add more coals as needed.
3. Meanwhile, for sauce, in a small saucepan stir together the onion, honey, catsup, chili
peppers, chili powder, garlic, and dry mustard. Cook and stir over low heat for 10 minutes.
About 10 minutes before the ribs are finished grilling, brush sauce generously over ribs.
Continue grilling until glazed. Pass remaining sauce. Makes 4 servings.
Chef's Tips
Ribs may be purchased and grilled either in a rack or cut into individual ribs. If left as a
rack, cut into individual pieces to serve.
Comments (0)