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
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
Gov. Sarah Huckabee Sanders spoke with RFD-TV’s own Susan Alexander this Monday morning on the Market Day Report to explain Arkansas’s recently passed giving lawmakers greater authority to sanction foreign ag-land ownership within the state.
Chefs Chris Carter and James Peisker believe we have the power to make the world a better place with every meal. Through Porter Road butcher, they are now turning this belief into reality.
RFD-TV’s own Marlin Bohling proved he is more than “just Ken” with his yummy “BarBieQuacamole Taco Burgers.” Get the recipe here — it’s a 10!
Posterity Cider Works is focusing on quality with their ciders. In this clip, Brendan Barnard and Trevor chat about developing flavors with different apples and how older varieties of apples change over time.
For many people, raising cattle isn’t just a job —it’s a legacy passed down from generation to generation.
Chaley Harney, Executive Director of the Montana Beef Council, and Jonna Jones, Director of Marketing for Wentana, LLC, say it’s a great time for both cattle producers and beef consumers to celebrate one of America’s favorite proteins.
