Asian-Style Grilled Beef Ribs
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
Servings: 6
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Ingredients
- 5 lbs. of Beef Back Ribs
Marinade
- 1/2 cup ketchup
- 1/3 cup Dijon-style mustard
- 1/3 cup hoisin sauce
- 1/4 cup finely chopped jalapeno pepper
- 2 tablespoons minced ginger
- 2 tablespoons water
- 2 tablespoons packed brown sugar
Directions
- Make the Marinade: Combine ketchup, mustard, hoisin, jalapeño pepper, ginger, and water in a small bowl; whisk until blended. Reserve 1/2 cup of the marinade for basting; add brown sugar and set aside.
- Place beef Ribs in a shallow pan or an extra-large food-safe plastic bag; add the remaining marinade. Turn to coat. Cover the pan tightly or close the bag securely; marinate the ribs in the refrigerator for 1 to 4 hours, turning occasionally. Remove the ribs from the marinade and discard it.
- Prepare the charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving an open space in the center. When the coals are medium and ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position the cooking grid with handles over the coals so additional briquets may be added when necessary.
- Place ribs, meat side up, in a large foil roasting pan (around 16" x 12" x 3") and cover tightly with aluminum foil.
- Place foil pan on cooking grid, cover with grill lid, and grill over medium heat for 1 to 1 1/2 hours or until ribs are fork-tender.
- Carefully remove the roasting pan from the grill. Remove the ribs from the pan and place them, meat side up, on the grill rack. Baste the ribs with the reserved marinade. Grill the ribs, covered, for 10 to 15 minutes, turning and basting occasionally.
- Sprinkle ribs with cilantro, if desired. Serve with Asian greens and vegetables.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
Related Stories
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
Try this steakhouse favorite in a sandwich. Strips of steak served on a roll with crunchy romaine lettuce, parmesan cheese, and Caesar dressing.
This quick and easy recipe puts a Southern twist on a Chinese staple with leftover Pot Roast and tinned buttermilk biscuits. Steaming these Southern-Style Beef Bao Buns on the stovetop only takes five ingredients and 30 minutes!
