Asian Grilled Beef Ribs

Beef Back Ribs are marinated in an Asian mix and grilled to perfection in this flavorful recipe

Asian Grilled Beef Ribs
Photos courtesy of Beef. It's What’s For Dinner

9 ingredients

6 servings

2 hours 30 minutes

Nutrition information per serving: 520 Calories; 322.2 Calories from fat; 35.8g Total Fat (15.8 g Saturated Fat; 0 g Trans Fat; 1.7 g Polyunsaturated Fat; 17.3 g Monounsaturated Fat;) 106 mg Cholesterol; 779 mg Sodium; 17 g Total Carbohydrate; 0.2 g Dietary Fiber; 30 g Protein; 3.2 mg Iron; 423 mg Potassium; 6.6 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 6.5 mg Zinc; 30.2 mcg Selenium; 105.2 mg Choline.

Ingredients:

  • 5 pounds beef Back Ribs

Marinade:

  • 1/2 cup ketchup
  • 1/3 cup Dijon-style mustard
  • 1/3 cup hoisin sauce
  • 1/4 cup finely chopped jalapeno pepper
  • 2 tablespoon minced ginger
  • 2 tablespoons water
  • 2 tablespoons packed brown sugar
  • Chopped fresh cilantro (optional)

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Cooking:

1. Combine ketchup, mustard, hoisin, jalapeño pepper, ginger and water in small bowl; whisk until blended. Reserve 1/2 cup marinade for basting; add brown sugar and set aside.

2. Place beef Ribs in shallow pan or extra large food safe plastic bag; add remaining marinade. Turn to coat. Cover pan tightly or close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally. Remove ribs from marinade; discard marinade.

3. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.

Cook's Tip: Add 3 to 4 additional briquets to each side of fire grate every 30 minutes or as necessary to maintain proper heat during grilling.

4. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan; 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 from pan and place, meat side up, on grill rack. Baste ribs with reserved marinade; grill, covered, 10 to 15 minutes, turning and basting occasionally.

5. Sprinkle ribs with cilantro, if desired. Serve with Asian greens and vegetables.

Source: beefitswhatsfordinner.com

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