Spicy Beef Back Ribs
Recipe GLPRecaf0ffea544e6
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.
