Not for sissys, these gooey ribs offer rib-eating satisfaction from ear to ear and are great for dramatic presentation.
Small cans of chipotle peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeño. It adds a spicy smoky flavour to dishes. Use sparingly in sauces, marinades and dressings. You can freeze leftovers.
Beef Grilling Back Ribs, also known as Beef Spare Ribs, come from the Prime Rib Premium Oven Roast, don’t confuse them with Beef Short Ribs. You can ask them to be cut for you at the meat counter and you may need to order them a day or two in advance.
Preparation: 5 minutes
Cooking: 2-1/4 hours
- 3 lb (1.5 kg) Beef Grilling Back Ribs (about 7 ribs long)
- Salt and pepper
- 2 cloves garlic, minced
- 1 onion, diced
- Canola oil, as needed
- 1 can (14 oz/398 mL) tomato sauce
- 1/3 cup (75 mL) EACH maple syrup and cider vinegar
- 1/4 cup (60 mL) tomato paste
- 2 Tbsp (30 mL) EACH minced canned chipolte peppers and Worcestershire sauce
Season rack of ribs with salt and pepper to taste. Roast on foil-lined baking sheet in 250ºF (120ºC) oven for 2 to 3 hours until crispy and browned. Let cool slightly; cut into individual ribs.
Sauté garlic and onion in a bit of vegetable oil until softened. Stir in tomato sauce, maple syrup, vinegar, tomato paste, peppers and Worcestershire sauce; bring to simmer. Remove from heat. Reserve approximately 1 cup (250 mL) of sauce for dipping.
Grill or broil ribs over medium heat for 5 to 10 minutes, brushing generously all over with barbecue sauce and turning occasionally. Serve with extra sauce.
Makes 3 to 4 servings.
Per Serving: 369 Calories, 26 g protein, 20 g fat, 29 g carbohydrate
Good source of iron 3.2 mg (23% DV) and an excellent source of zinc 6.4 mg (71% DV)
Recipe Courtesy of Canada Beef