Monday, July 20, 2009

Recipe: Sticky Beef Ribs

As I didn't get to take any new photos of the beef ribs I served at a family get together a couple weeks ago, I'm using the same photos I used for the photo teaser previously!

Me and M are always on the hunt for a good deal - garage sales, store promotions, double duty / uses for things we buy. When we decided that we were going to have each of our families over for dinner, we thought about tasty dishes that each family would like, but wouldn't break the bank.

When we came upon packages of beef ribs at our local supermarket labeled and priced as "beef rib soup bones", our eyes got that special glint. Whereas other supermarkets priced the same item (beef bones!) as "prime rib bones" at over $9 a kilo, our supermarket was pricing them at around $4 for soup bones. For under $5, we could have ourselves a very substantial meal!

Before marinading the ribs it is important to remove the papery "tissue" on the back of the ribs. It's a little tedious, but once you get the hang of it, the results are well worth it! It makes the difference between sifting through sinewy, tough, papery skin, to chomping down on juicy, tender meat with no resistance at all.

To remove the "skin", use a small paring knife to slip under the paper layer behind the ribs. Wiggle the knife around so that you can make a hole large enough to fit a finger or your fingers in. Moving your fingers around, loosen the papery layer and tear it off. Work from rib to rib until the entire piece is complete.

~2.5kg / 5 lbs of beef ribs (about 12-16 ribs)
2 t dried oregano leaves
2 t sweet paprika
1 1/2 t brown sugar
1 t garlic powder
1 t kosher salt
1 t ground black pepper

Combine all marinade ingredients in a small bowl. Prepare beef ribs as described above and rub marinade into the meat on both sides. Cover and refrigerate for 8 hours or overnight.

30 minutes before you are ready to prepare the ribs, remove from the refrigerator and allow to come up to room temperature.

Preheat the grill to high heat. Place ribs onto grill; reduce heat to medium or medium low to create sear marks in ~2 minutes. Sear on both sides; turn the heat elements under the ribs off; leave others on. Close barbeque and allow to cook on indirect medium low heat for 50-60 minutes.

During the last 10 minutes of cooking, baste with your favourite barbeque sauce.

Slice into portions and serve!

I multiplied the recipe / rub and made it for Ms family when they came over. They almost finished all the ribs but they left lots of leftovers of everything else!

1 comment:

  1. Okay. You've got my mouth watering. This looks simple yet finger-licking delicious!


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