Grilled Texas-Style Beef Ribs
The slightly sweet grilling sauce gives a Texas twist to these back ribs. As is customary in the Lone Star State, most of the cooking is done before the sauce is slathered on. Be generous with the slathering, and be ready to serve more of the sauce on the side.
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
Makes 4 servings.
Ingredients
-
3 to 4 pounds beef back ribs (about 8 ribs)*
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1 teaspoon salt
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1 teaspoon black pepper
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1 large onion, finely chopped
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1/2 cup honey
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1/2 cup catsup
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1 4-ounce can diced green chili peppers, drained
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1 tablespoon chili powder
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1 clove garlic, minced
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1/2 teaspoon dry mustard
Directions
1.
Trim fat from ribs. For rub, stir together the salt and black pepper. Sprinkle mixture evenly onto both sides of the ribs; rub into surface.
2.
In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place the ribs on the grill rack directly over the drip pan. Cover and grill for 1 to 1-1/4 hours or until the ribs are tender. Add more coals as needed.
3.
Meanwhile, for sauce, in a small saucepan stir together the onion, honey, catsup, chili peppers, chili powder, garlic, and dry mustard. Cook and stir over low heat for 10 minutes. About 10 minutes before the ribs are finished grilling, brush sauce generously over ribs. Continue grilling until glazed. Pass remaining sauce. Makes 4 servings.
Note
Ribs may be purchased and grilled either in a rack or cut into individual ribs. If left as a rack, cut into individual pieces to serve.
Nutrition information
Calories 529, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 105 mg, Sodium 1105 mg, Carbohydrate 49 g, Fiber 2 g, Protein 37 g. Daily Values: Vitamin A 10%, Vitamin C 29%, Calcium 6%, Iron 32%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Fred's Finest Baby Back Ribs
No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.
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