Beef Back Ribs Recipes
Texas-Style BBQ Beef Back Ribs
Texas-Style BBQ Beef Ribs Prep: 10 minutes Cook: 2˝ hours Servings: Serves 6-8 2 racks of beef back ribs (7 ribs per rack) 2 Tbsp. black pepper 1 Tbsp. ground oregano 1 Tbsp. paprika 2 tsp. celery salt 1/2 tsp. ground cayenne pepper Combine all spices. Rub over surface of ribs to coat well. Preheat oven to 300°F. Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges. Bake at 300°F for 2 hours. Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce. Cut between ribs to serve.
Hawaiian Beef Back Ribs
PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to marinate NOTES: Even on snow-covered decks, gas grills sizzle with these ribs. Look for Chinese rice wine and hoisin or char sui sauce in a well- stocked supermarket or Asian market. If marinating the ribs up to 1 day ahead, cover and chill. MAKES: 3 to 4 servings 6 to 8 beef back ribs (6 to 7 in. each, 31/4 to 4 lb. total), cut apart 1/2 cup prepared teriyaki sauce 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon prepared hoisin or char sui sauce 1 tablespoon prepared barbecue sauce or catsup 1/4 cup canned crushed pineapple 3/4 teaspoon hot chili flakes 1. Rinse beef ribs and pat dry. In a 1-gallon heavy plastic food bag or a deep bowl, mix teriyaki sauce, rice wine, hoisin sauce, barbecue sauce, pineapple, and hot chili flakes. Add ribs; seal bag and turn to coat meat well, or turn ribs in bowl to coat and cover airtight. Chill at least 1 hour or up to 24 hours. 2. If using a charcoal grill, mound and ignite 70 charcoal briquets on the firegrate, with vents open. When coals are dotted with ash, in about 15 minutes, push equal portions to opposite sides of grate. Add 5 briquets to each mound of coals. If using a gas grill, turn heat to high, cover, and heat for 10 minutes. Adjust gas burners for indirect heat on each side of grill (none down center); keep heat on high. 3. Set barbecue grill in place. Lay meat on grill, not directly over heat (to avoid flare-ups). Cover barbecue; open vents for charcoal. Cook, basting ribs occasionally with marinade the first 20 minutes and turning as needed for even browning, until meat is rare (red in center of thickest part; cut to test), 20 to 25 minutes total, or medium (pink in center of thickest part; cut to test), 30 to 35 minutes total. If meat is not as brown as you like, move over direct heat and turn frequently. Transfer ribs to a platter or plates. Per serving: 576 cal., 66% (378 cal.) from fat; 35 g protein; 42 g fat (17 g sat.); 11 g carbo (0.2 g fiber); 1,582 mg sodium; 121 mg chol.
Beef Ribs
2 large racks of beef ribs OR 3 large racks of baby back ribs 2 large Ziplock freezer storage bags Dry Rub (yields 2 Cups but keep indefinitely) 1 C sugar 1/2 C paprika 1/4 C Kosher salt 1/4 C celery salt 3 tablespoons onion powder 3 tablespoons chili powder 2 tablespoons cumin 2 tablespoons black pepper 2 teaspoons dried mustard powder 1 teaspoon cayenne pepper Classic Barbecue Sauce (yields about 4 cups) 1 teaspoon seasoned salt 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon mild curry powder 1 teaspoon paprika 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon mace 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 2 C ketchup 3/4 C dark unsulphered molasses 1/2 C white wine vinegar 1 teaspoon TabascoŽ sauce Mix all dry rub ingredients together. Store in a covered jar. In a large bowl, mix sauce dry ingredients together well. Add ketchup, molasses, vinegar and TabascoŽ. Transfer mixture to a saucepan and heat over a medium flame until warm, stirring frequently. The idea is to make sure the dry ingredients melt into the sauce. Buy your ribs and make your dry rub the day before you plan on cooking. To apply dry rub, sprinkle (rather than actually rub) the mixture on the meat - it should be moist enough so the rub sticks to the surface. A light coating is sufficient, but use as much as you like, as it tends to come off during handling and cooking. Seal your ribs in plastic bags and refrigerate overnight. You can also prepare your sauce that day and set it aside in the refrigerator. If you are planning on barbecuing these ribs, set the temperature at roughly 250° F and cook the ribs with the lid closed. Adding some soaked mesquite or other hardwood chips is recommended, but not necessary. Cook the ribs for approximately 2 1/2 - 3 hours, or until the meat has shrunk back well from the bone. About 15 minutes before the ribs are done, add a generous coating of the barbecue sauce. Serve with the remaining sauce and ice cold beer.
