BIG Barbecued Beef Ribs
Not for sissy’s, this gooey beef rib recipe offers rib-eating satisfaction from ear to ear and are great for dramatic presentation.
135 Minutes
Not for sissy’s, this gooey beef rib recipe offers rib-eating satisfaction from ear to ear and are great for dramatic presentation.
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.
Brush ribs all over with the remaining sauce. If desired, grill briefly to set the sauce. Serve ribs with the reserved sauce for dipping.
Time Saver Tip: Use a bottled smokey flavoured barbecue sauce instead of making one from scratch.
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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