Grilled Texas-Style Beef Ribs
Recipe from
Better Homes and Gardens
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.
Ingredients
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3 to 4 poundsbeef back ribs (about 8 ribs)*see savings
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1 teaspoonsaltsee savings
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1 teaspoonblack peppersee savings
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1 largeonion, finely choppedsee savings
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1/2 cuphoneysee savings
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1/2 cupcatsupsee savings
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1 4-ounce candiced green chili peppers, drainedsee savings
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1 tablespoonchili powdersee savings
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1 clovegarlic, mincedsee savings
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1/2 teaspoondry mustardsee savings
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
Per serving: 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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