Spicy Beef Back Ribs
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Ingredients
- 5 lbs. Beef Back Ribs, cut into 2 to 4-rib sections
- 1 Tablespoon vegetable oil
- 1½ cups finely chopped onion
- 1 Tablespoon minced garlic
- 1 teaspoon of crushed red pepper flakes, or more, to taste
- 1½ cups chili sauce
- ½ cup water
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon salt
Directions
- Break down the ribs, season with salt and pepper, to taste, and set aside at room temperature.
- Heat oil in a medium saucepan over medium-high heat until hot. Add onion, garlic, and red pepper flakes; cook and stir 4 to 5 minutes or until onion is tender.
- Add chili sauce, water, and lemon juice; bring up to a boil (about 5 minutes). Reduce heat and simmer for 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
- Prepare the charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving 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 the ribs, meat side up, in a large foil roasting pan (16-1/8 x 11-3/4 x 2-7/8 inches). Pour the remaining sauce over the ribs, turning them to coat. Cover tightly with aluminum foil, and place the foil pan on the cooking grid.
- Cover with grill lid and grill over medium heat for 1 to 1.5 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 sauce. Grill the ribs, covered, for 10 to 15 minutes, turning and basting once.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
National Beef Month Spotlight: Recipes
This Mexican-inspired recipe for Tiny Taco Beef Tartlets is an easy-to-make appetizer that will win over any crowd.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
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.
Tammi Arender’s recipe for Hawaiian Ribeye Steaks with Grilled Pineapple Citrus Salad will make you feel like you are on the beach surrounded by palm trees. She joins the Tennessee Beef Council to walk us through the recipe!
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.
