Spicy Beef Back Ribs
Total recipe time: 1 hour 15 minutes
Makes 6 servings
Ingredients:
5 pounds beef back ribs, cut into 2 to 4 rib sections
1 tablespoon vegetable oil
1-1/2 cups of finely chopped onion
1 tablespoon minced garlic
1 to 1-1/2 teaspoon crushed red pepper flakes
1-1/2 cups chili sauce
1/2 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon salt
Instructions:
- Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic, and pepper flakes; cook stir 4 to 5 minutes or until onion is tender. Add chili sauce, water, and lemon juice; bring to boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
- Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in center. When coals are medium, ash covered (25 to 30 minutes), add 3-4 new briquettes to each side. Position cooking grid with handles over coals so additional briquettes may be added when necessary.
- Place ribs, meat side up, in large foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil. Place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.
Note: add additional briquettes during cooking to maintain proper temperature.
Nutritional Information per serving: 379 calories; 17g fat (6g saturated fat, 6g monounsaturated fat); 86mg cholesterol; 2194 mg sodium; 25g carbohydrates; 0.8g fiber; 30g protein; 4.8g niacin; 0.3 mg vitamin B6; 2.8 mg vitamin B12; 3.1mg iron; 24.5mg selenium; 8mg zinc; 114.5mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium, zinc, and choline; and a good source of vitamin B6 and iron.
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The
Beef Checkoff Program was established as part of the
1985 Farm Bill. The checkoff assesses $1 per head on
the sale of live domestic and imported cattle, in
addition to a comparable assessment on imported beef
and beef products. States retain up to 50 cents on
the dollar and forward the other 50 cents per head
to the Cattlemen's Beef Promotion and Research
Board, which administers the national checkoff
program, subject to USDA approval.