Spicy Beef Back Ribs Recipe




Spicy Beef Back Ribs Ingredients

5 lb beef back ribs, cut into 4 sections
1 cup catsup
1/2 cup water
1 medium onion, grated
2 tbsp fresh lemon juice
1 tsp hot pepper sauce
1/2 tsp crushed red pepper pods

A Recipe for
Spicy Beef Back Ribs

 

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Spicy Beef Back Ribs

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Spicy Beef Back Ribs Directions

Combine catsup, water, onion, lemon juice, pepper sauce and pepper pods in
small saucepan. Bring to a boil; reduce heat. Cook slowly, uncovered, 10
to 12 minutes, stirring occasionally; keep warm.

Prepare grill for indirect cooking (see notes). Place beef back ribs,
meat side up, on grid centered over drip pan. Cover cooker. Grill ribs
45 to 60 minutes or until tender, turning occasionally. Brush reserved
sauce over ribs and continue grilling, covered, 10 minutes. To prepare
grill for indirect cooking, arrange equal amount of briquets on each side
of grill. Place aluminum foil drip pan in center between coals. Coals
are ready when ash-covered, approximately 30 minutes. Make sure coals are
burning equally on both sides. Uncovered Grilling Directions: Place ribs,
meat side down, in center of double-thick rectangle of heavy duty aluminum
foil. Sprinkle 2 tablespoons water over rib bones. To form packets,
bring two opposite sides of aluminum foil together over top of ribs. Fold
edges over 3 to 4 times pressing crease in tightly each time. (Allow some
air space.) Flatten aluminum foil at both ends; crease to from triangle
and fold each end over several times toward packet, pressing tightly to
seal. Place packets on grid over low to medium coals. Grill 2 hours or
until tender, turning packets over every 1/2 hour. Remove ribs from
packets and place on grid. Continue grilling 10 to 20 minutes, turning
once. Brush sauce over ribs; continue cooking 10 minutes. To check
temperature, cautiously hold hand about 4 inches above coals. Low to
medium coals will force removal of hand in 4 to 5 seconds.

Recipe by: Susan Parenti

Converted by MM_Buster v2.0n.


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Per Serving (excluding unknown items): 104 Calories; trace Fat (1.8%
calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 807mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Serves: 4

 

 

 

 

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