Spicy Beef Back Ribs
A spicy sauce made with chili sauce and crushed red pepper flakes give these Beef Back Ribs amazing flavor.
Cook Time: 1 hrs 30 mins
Servings: 6
Ingredients: 9
Ingredients
Preparation
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Step 1
Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
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Step 2
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.
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Step 3
Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) 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 from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.
Cooking Tip: Note: Add 3 to 4 additional briquets to each side of fire grate every 30 minutes or as necessary to maintain proper heat during grilling.
Nutrition Information
379 Calories
6g SAT FAT
30g PROTEIN
3.1 mg IRON
8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 379 Calories; 153 Calories from fat; 17g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 86 mg Cholesterol; 2194 mg Sodium; 25 g Total Carbohydrate; 0.8 g Dietary Fiber; 30 g Protein; 3.1 mg Iron; 4.8 mg NE Niacin; 0.3 mg Vitamin B6; 2.8 mcg Vitamin B12; 8 mg Zinc; 24.5 mcg Selenium; 114.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Vitamin B6.
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 steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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