Today I made beef ribs with John. He always comes up with crazy but awesome ideas like this. We bought the ribs at the Chico Meat Locker close to my house. They came frozen but defrosted over two days in John’s fridge. We then asked my dad for help with finding a good rub-recipe. He also was pretty sceptical about our plan to grill the ribs without a smoker. But John’s dad on the other hand puts the ribs in the oven for a long time and then puts them on the grill for a short time at the end. Although I was also very sceptical since I believe (as John just pointed out I should’ve put that in the past tense) my dad has a lot of experience, I was shown the light!
This recipe works just great for everybody who does not have the equipment to smoke it the traditional way. You only need three things: A working oven, some kind of grill (either gas or charcoal/wood) and beef ribs. [Seasoning and sauce not included]

Step 1: Preparation #1

Rub Salt into the ribs the night before and let them sit in the fridge for a night. You need 1/4 teaspoon per pound meat or 1/2 teaspoon per kg.

Step 2: Preparation #2

Preheat the oven to 240°F (115°C). Apply the dry rub, that you either bought or made yourself. Later on, when you grill the meat it will turn dark and crispy. We used the recipe from The rub is called Big Bad Beef Rub.

Step 3: Oven

Wrap your ribs tightly in aluminum foil. Be sure to seal in all the good juices. Put them on a bakingpan and pop them into the oven. Now you can go watch your favorite movie in the cinema or prepare the BBQ-sauce if you didn’t buy one. Leave the ribs in the oven for 3.5 hours. Turn down the temperature after that time to 185 °F (85°C) for 1.5 more hours.

Step 4: Tennessee Pusher (after my mothers BBQ-sauce recipe)

This makes around 400 ml (around a pint) of sauce
∗ 1 big purple onion finely diced (real big! Bigger-than-your-fist-big)
∗ 6 cloves of garlic finely minced
∗ 1 teaspoon of cumin
∗ 2 tablespoons of olive oil
∗ 50 ml of dark balsamic vinegar
∗ 30 g (1-2 tablespoons) of brown sugar
∗ 50 ml soysauce
∗ 1 tablespoon Worcestersauce
∗ 150 ml tomatoe sauce (canned tomatoes that are pureed)
∗ 2 serrano peppers without seeds (or with seeds if you like it real hot)

Sautee the onion in olive oil till golden, then add garlic, sugar and cumin. Sautee for another half minute and add the balsamic vinegar. Let simmer while adding soysauce, worcestersauce and tomatoe sauce. Cut the peppers in pieces and add to the mixture. Reduce till creamy. Done.

Step 5: THE BBQ

Heat your grill (about 350°F). Put on the ribs for 15 minutes on one side. Then switch to the other side. Grill for 30 minutes in total.

Step 6: Feast.




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