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.
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