Barbecue parties always set a different mood. People are friendlier and noisier and just a whole lot funnier. It’s because of the atmosphere, I guess. It’s kind of informal and that just makes everyone be in a good mood. Oh. And there’s the food too. Grilled meat is too irresistible to resist. Our friend over at Food For My Family has this to say about this recipe:
“Rather than smoked, these sweet and tangy basted ribs are peppered and grilled over offset heat for tender, juicy bites of goodness for your barbecue.”
I really love smoked ribs, but this recipe offers grilled ribs that tasted just as delicious. True that they have a different flavor than smoked ones, but they offer the same flavorful taste that we love in our ribs. This is another winner recipe in my book!
Ingredients
3 pounds Tyson beef ribs
For the glaze:
1/4 cup Grandma’s molasses
3 tablespoons Heinz apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon McCormick coarsely ground pepper
2 teaspoons McCormick onion powder
1 1/2 teaspoons kosher salt
For the cooking:
4 pounds natural lump charcoal
Instructions:
Trim any excess fat from the ribs and set aside. Mix together all ingredients for the glaze in a bowl or medium measuring cup.
This method of cooking works best on a charcoal grill. Use a chimney starter or other means to light your charcoal. Allow the coals to fully light and become glowing hot. Move all the coals to one side of the grill and adjust your lower air control to about 1/4 open; we want low heat for this one.
Place the ribs on the opposite side, putting the thicker sections closest to the coals. Baste with the glaze and cover. Turn and baste every ten minutes. Cooking these slowly will allow the glaze to penetrate and the tougher rib meat to become tender. Your cooking time should be somewhere between 40 and 60 minutes. You can tell that they’re done when the meat shrinks up and 1/4-to 1/2-inch of bone is exposed. When you see this, pull them off the grill and wrap them in foil for at least 10 minutes. Use a sharp knife to slice the individual rib sections apart, and serve.
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Quick Tip: Add some sweet corn, and a garden salad, or potato salad to complete the perfect slow summertime grilled banquet.
Thanks again to Food For My Family for this amazing recipe.