BIG Barbecued Beef Ribs
junio 24, 2015
Not for sissy’s, this gooey beef rib recipe offers rib-eating satisfaction from ear to ear and are great for dramatic presentation.
[timer length=135]135 Minutes[/timer]
- Prep: 5 mins
- Cook: 2 hrs 15 mins
2 hrs 15 mins
2 hrs 20 mins
- Productos: 3 - 4 Servings
Season ribs with salt and pepper and grill over medium-high heat for 5 to 10 minutes, turning occasionally until browned all over. Place on a thick sheet of foil on a baking sheet. Thin barbecue sauce with 2 to 3 tbsp. water and pour over ribs. Over-wrap with another sheet of foil and crimp up edges to make a foil pouch. Roast in 250°F (120°C) oven for 2 to 3 hours until meat is fork tender.
Meanwhile sauté garlic and onion in a bit of vegetable oil until softened. Stir in remaining ingredients and bring to a simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping.
Cook's Notes: • Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast – don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance. • Small cans of chipolte peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeno. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze what’s leftover.
A good source of Iron (23% RDI) and an excellent source of Zinc (71% RDI).
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