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Hot and Spicy Beef Back Ribs
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Reviews
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By:
Joel Whitehouse
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Beef ribs have a different texture and taste than pork ribs. This recipe does a great job of bringing out the fabulous taste of the ribs using catsup, lemon juice, ground cinnamon, hot pepper sauce and crushed red pepper.
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INGREDIENTS
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7 pounds beef back ribs (two 3 1/2-pound slabs)
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3/4 cup water, divided
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1 cup catsup
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2 tablespoons lemon juice
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1 teaspoon ground cinnamon
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1 teaspoon hot pepper sauce
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1/2 to 1 teaspoon crushed red pepper
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DIRECTIONS
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1:
Place each slab of ribs, meat side down, in center of a double-thick rectangle of heavy-duty aluminum foil. Sprinkle 2 tablespoons water over each slab of rib bones. To form packets, bring two long sides of foil together over top of ribs. Fold edges over 3 or 4 times, pressing crease in tightly each time, (Allow some air space.) Flatten foil at one short end; crease to form triangle and fold edge over several times toward package, pressing tightly to seal. Repeat procedure on other end.
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2:
Place packets on grid directly over low to medium coals. Place cover on cooker and cook 1 1/2 hours, turning packets every 1/2 hour.
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3:
Meanwhile combine catsup, remaining 1/2 cup water, lemon juice, cinnamon, hot pepper sauce and crushed red pepper in small saucepan. Bring to boil, reduce heat and cook slowly 10 to 12 minutes. Remove ribs from foil packets, Place on grid over medium coals and grill 30 to 40 minutes, turning and brushing with sauce occasionally. Serve remaining sauce with ribs.
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4:
Note: Ribs may also be cooked on an open brazier (increase cooking time in packets by 30 minutes) or in a water smoker. Prepare smoker according to manufacturer's directions. Brush sauce completely over ribs, (Do not place ribs in foil packets.) Place 1 slab of ribs on each rack of smoker. Cover and smoke-cook at low to moderate temperature 4 hours or until tender.
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