Spicy Beef Back Ribs

Name: Spicy Beef Back Ribs
Total time: 180 min
Cuisine: American
Ingredients: 5 pounds beef back ribs, cut into 2 to 4 rib sections; 1 tablespoon vegetable oil; 1½ cups finely chopped onion; 1 tablespoon minced garlic; 1 to 1½ teaspoons crushed red pepper flakes; 1½ cups chili sauce; ½ cup water; 3 tablespoons fresh lemon juice; ½ teaspoon salt

Recipe GLPRecaf0ffea544e6

American

Main Course

180 min

Grill

SNAP eligible

Tender beef back ribs grilled to perfection and glazed with a bold, spicy chili sauce. These ribs are marinated in a tangy mixture of chili sauce, garlic, red pepper flakes, and fresh lemon juice, then slow-grilled over indirect heat until fork-tender, and finished with a final basting for a caramelized, flavorful exterior.

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Ingredients

5 pounds beef back ribs, cut into 2 to 4 rib sections

1 tablespoon vegetable oil

1½ cups finely chopped onion

1 tablespoon minced garlic

1 to 1½ teaspoons crushed red pepper flakes

1½ cups chili sauce

½ cup water

3 tablespoons fresh lemon juice

½ teaspoon salt

Directions

Heat the vegetable oil in a medium saucepan over medium-high heat until it shimmers. Add the chopped onion, minced garlic, and red pepper flakes. Cook, stirring occasionally, for 4 to 5 minutes until the onion becomes soft and translucent.
Stir in the chili sauce, water, and fresh lemon juice. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring frequently to combine the flavors. Season with salt to taste.
Pour half of the sauce into a small bowl and set aside for basting later. Keep the remaining sauce in the saucepan.
Prepare your charcoal grill for indirect cooking by arranging an equal number of lit charcoal briquets on each side of the fire grate, leaving the center open. Allow the coals to burn until they are medium-hot and covered with white ash, about 25 to 30 minutes.
Add 3 to 4 fresh charcoal briquets to each side of the grate. Position the cooking grid over the coals.
Place the beef back ribs meat-side up in a large foil roasting pan. Pour the remaining sauce over the ribs and turn them to coat evenly on all sides. Cover the pan tightly with aluminum foil.
Place the covered foil pan on the cooking grid in the center of the grill (over the open space, away from direct heat). Cover the grill with the lid and grill over medium heat for 1 to 1½ hours, or until the ribs are fork-tender. Add 3 to 4 additional briquets to each side of the fire grate every 30 minutes as needed to maintain steady heat.
Carefully remove the foil pan from the grill. Take the ribs out of the pan and place them meat-side up directly on the grill rack over the coals.
Brush the reserved sauce generously over the ribs. Cover the grill and grill for 10 to 15 minutes, turning and basting the ribs once halfway through, until they develop a caramelized glaze.
Transfer the ribs to a serving platter and serve hot.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward braise that demands patience but rewards it. All ingredients are standard supermarket stock at any Charlotte chain—beef back ribs are a Kroger/Harris Teeter/Walmart staple, and the aromatics and chili sauce are ubiquitous. The 180-minute time is honest if you're counting the low oven braise, though it includes significant hands-off time after initial browning, making it feasible for a weekend dinner. The real limitation is reheating: braised ribs work fine the next day if you plan to reheat gently in the oven, but they're not a Monday-night leftover solution if you've got a busy weeknight ahead. Cost per serving is moderate, driven mainly by the ribs themselves, which typically run $6–$8 per pound at Charlotte grocers, so a 2.5-pound rack feeds four people at roughly $4–$5 per serving plus pantry staples.