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
Policies aimed at ground beef prices may primarily reshape dairy incentives rather than deliver lasting consumer savings.
Incremental trade clarity with India could support select U.S. ag exports, but major gains hinge on future market-access talks.
Twisted Skillet’s Cantina Peanuts are a crispy bar snack made with raw Spanish peanuts, fried up with garlic, chile de árbol, and crunchy tortilla bits, creating a classic, savory Mexican “botana” or appetizer.
Jones Hamilton Company shares insights on herd health, efficiency, and innovation for cattle producers this year at NCBA CattleCon in Nashville.
The fun continues in Nashville next year at CattleCon 2027!
The phone call injected optimism into the soybean market, but actual Chinese buying and its timing will ultimately determine the extent of U.S. agricultural export benefits.
Quick to prep and packed with flavor, this dish is a bold way to kick up any weekend spread.
U.S. Senator Roger Marshall of Kansas discusses expected changes to the 45Z tax credit and what they could mean for agriculture and rural America.
China-led demand continues to anchor soybean and sorghum exports despite weekly swings.
