 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is NOT a dish for those who want tender meat; it's for those who enjoy good beef flavor and the tactile experience of gnawing on some bones. Nice and messy and wonderful flavor. Like nothing you've had before. Ingredients:
5 lbs beef back ribs (about 2 racks) |
1/4 cup fresh ground black pepper |
2 tablespoons brown sugar |
2 tablespoons paprika |
2 tablespoons ground cumin |
2 tablespoons kosher salt |
1/3 cup molasses |
1 cup catsup |
1/4 cup balsamic vinegar |
1/4 cup fresh lime juice (about 2 limes) |
1/2 cup orange juice |
1/4 cup soy sauce |
2 tablespoons lightly packed brown sugar |
3 tablespoons minced fresh ginger |
3 tablespoons minced fresh chili peppers, of your choice |
1/2 cup thinly sliced scallion (white and green parts) |
kosher salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat oven to 200 degrees F.
2. In a small bowl, combine the rub ingredients and mix well. Rub the ribs all over with the mixture, pressing lightly to make sure it adhears, and lay them on a foil-lined baking sheet. Place in the oven and cook for 5 hours.
3. About 40 minutes before the ribs are done, light a fire in your grill.
4. While the ribs are roasting, combine the sauce ingredients in a medium saucepan and simmer over low heat for 15 minutes, or until the sauce is slightly thinkened. Remove it from the heat and cover to keep warm.
5. When the fire has died down and the coals are covered with white ash, cut the ribs into individual ribs and place on the grill. Grill for 5 to 7 minutes per side or until the rub developes a crusty appearance. Brush the ribs with the sauce and cook for 1 minute more, until the sauce forms a glaze. Remove the ribs from the fire and serve with the remaining sauce.
|
|