Beach Cooking

Grilled Beef Ribs make outdoor grilling in the backyard and in picnics entertaining and fun. Your family and friends will enjoy a tender and moist food. Ready? Lets BBQ Beef Ribs…

Ingredients:

5 pounds beef back ribs

1/4 cup finely chopped jalapeno pepper
1/2 cup ketchup
1/2 cup hoisin sauce
1/2 cup Dijon mustard
2 tablespoons minced fresh ginger
2 tablespoons water
2 tablespoons packed brown sugar

Preparation:

1. In small bowl add jalapeno pepper, ketchup, hoisin sauce, Dijon mustard, ginger and water; whisk until blended. Reserve 1/2 cup marinade for basting; add brown sugar and set aside.

2. Place beef ribs in a container made of glass, ceramic or stainless steel, or use safe plastic freezer bags.

3. Pour marinade over meat and cover it completely in the marinade in order not to turn it very often. Allow to marinade overnight in the refrigerator.

4. Remove ribs from marinade; discard marinade.

5. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.

6. Place beef ribs in large foil roasting pan and cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place them on grill rack. Baste ribs with reserved marinade; grill, covered, 10 to 15 minutes. Turn and baste occasionally.

7. Serve grilled beef ribs hot from the grill.

my dad slow cooks them in the oven first so they are done he cooks them in the oven for 3 hours at a low temp and then turns them so they don’t burn and then when u r done u put them on the grill with the bbq sauce on them and cook them until u think they are done

As a former chef of the 4-star Wit’s End Ranch, Resort & Spa in Colorado I had occassion to cook many, many ribs at our outdoor BBQs. The way to have the least aggrevation on the grill and to get the best flavor is to pre-cook the ribs.

Have your butcher/meat dept. manager cut split the ribs down the middle, it will make them easier to handle. I’ve always pre-seasoned both sides of the ribs liberally with a seasoning blend, stood the ribs up against each other (if they are too tall you’ll have to lay them flat). Put about an inch of water in the bottom of the baking pan you’re going to use. Try to use a pan that will be fairly full when finished with this step. Some people like to add a little liquid smoke to the cooking liquid, personaly I don’t use the stuff…For extra flavor you can put some sliced onions over the top of the ribs…

Seal the top of the pan with plastic wrap and then 2 layers of foil, crimping at the top to make it air-tight as possible. This will “steam” the ribs, making them very tender. I usually cook them at 275-300 degrees for 3 hours (4 hours for the best pork ribs you’ll ever wrap your lips around!), rotating the pan after 90 minutes. DO NOT open the foil to check on them! After the 3 (again, 4 hours for pork)hours has elapsed pull the ribs out of the oven and allow them to sit for 15 minutes before pulling a corner of the foil back to check them. They should be close to falling-off-the-bone tender. If they are not as tender as you’d like them re-film and foil and cook for one more hour. At this point pull them gently out of the vessel and lay them flat to cool. I actually prefer to refrigerate them before going to the grill. This allows them to firm up a little, making the grilling a little easier.

Over a medium-high heat you want to put the ribs on the grill with no sauce to get them re-heated. Once they are hot sauce one side, flip them and sauce the second side. Allow the first side to get some decent marking before flipping one more time and saucing over the grill marks. Viola! They are done!

The rib meat is usually so good from this process that many people have asked for the ribs with the sauce on the side as they actually like to have some with no sauce at all!

Happy grillin’!

the most important thing to remember is you should be naked
& the next thing you should do is call me up to help you cook