Spicy Beef Back Ribs Recipe - Cooking Index
Spicy Beef Back Ribs Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Beef back ribs |
| 1 cup | 237ml | Catsup |
| 1/2 cup | 118ml | Water |
| 1 cup | 62g / 2.2oz | Onion - grated (medium) |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Hot pepper sauce |
| 1/2 teaspoon | 2.5ml | Crushed red pepper pods - to 1 teaspoon |
Cut the ribs into 3 to 4 rib sections.
Combine catsup, water, onion, lemon juice, hot pepper sauce, and crushed red pepper in a small saucepan. Bring to a boil, reduce heat, and cook slowly 10 to 12 minutes; keep warm. Cook beef back ribs in a covered grill using indirect heat; arrange coals on either side of grill. Place a drip pan between the coals. When coals are ash-gray (about 30 minutes) place ribs, meat side up, on grid above drip pan. Cover cooker. Cook ribs 45 to 60 minutes, or until tender. Brush reserved sauce over ribs and continue cooking, covered, 10 minutes.
Uncovered grill: Place ribs, meat side down in center of a double thick rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over rib bones. To form packets, bring two opposite sides of foil together over top of ribs. Fold edges over 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten foil at ends; crease to form triangle and fold over several times toward package, pressing tightly to seal. Place packets on grid directly over low to medium coals. (Test about 4 inches above coals for low to medium with a 4- to 5-second count.) Cook 2 hours, turning packets every 1/2 hour. Remove ribs from packets and replace on grid. Continue cooking 10 to 20 minutes, turning once. Brush sauce over ribs; continue cooking 10 minutes. This recipe serves 6.
Source:
THE NATIONAL LIVE STOCK AND MEAT BOARD - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.