Get your grill on! Holiday weekends call for some Big BBQ Beef Ribs!
The first holiday weekend of the summer is finally here! You’re heading up to the cottage or sweeping the patio to get ready to grill at home, right? Thinking about having the family or gang of friends over for your first meal on the deck? Well you need to think big – how about some Fred Flintstone-sized Beef Back Ribs? Oh man, these babies can feed a crowd!
If you have never prepared Beef Back Ribs before, here’s a tip: remove the Silverskin. That’s a thin, tough membrane on the back side of the ribs. It’s easy. Turn the rack of ribs over, start at one end and slide a chef’s knife under the membrane that covers the back. Make a small cut and loosen it with your knife, then grab it and pull it way. The ribs will still have a very thin membrane left, that’s O.K. it’s what keeps the ribs together. If you are buying your beef ribs at a butcher shop instead of grocery store, the butcher most likely has already removed it for you.
I like to start with a seasoning rub. In a small bowl mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp cinnamon and 1/4 cup brown sugar. Rub the mixture all over the top of the rack on the meaty side, press it in well. Refrigerate for 3 hours or overnight.
If you’re looking for simple ribs, then the seasoning rub is all you need. However, if you crave an extra layer of flavour like a moist and gooey glaze or thick and spicy barbecue sauce, you’ve come to the right place! Pictured on this post is my Spicy Pineapple Rum Glaze… stop licking your screen! It’s the perfect mix of sweet and spice. It has the just-right cling factor, so it sticks to every nook and cranny of the rib.
That’s it, go forth, eat beefy ribs and have an awesome holiday weekend!
BBQ Beef Ribs with Spicy Pineapple Rum GlazeEMAIL Recipe Share on Facebook
- 1 rack Beef Grilling Back Ribs, about 7 ribs long, 3 lb./1.5kg
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup brown sugar
- Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.
- Roast on foil-lined baking sheet in 250°F (120°C) oven for 2 to 3 hours until crispy and browned. Cool slightly; cut into individual ribs.
- Meanwhile make Pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1/2 for basting and reserve 1/2 for dipping.
- Grill oven-roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.
PINEAPPLE RUM GLAZE: To a saucepan over medium-high heat mix 1 Tbsp garlic, chopped, 1 Tbsp canola oil, 1/2 cup water, 1 cup pineapple juice, 1/4 cup hoisin sauce, 1 Tbsp soy sauce, 1 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard, 1 tsp hot sauce, 1 tsp cayenne pepper, 1 Tbsp cornstarch and 1/4 cup rum or bourbon. Bring to boil stirring occasionally. Reduce heat and simmer 30-50 minutes or until thick and syrupy.
BOURBON BARBECUE SAUCE: To a saucepan over medium-high heat mix 1 cup tomato sauce, 1/2 cup bourbon, 3 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 3 Tbsp apple cider vinegar, 1 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, salt + pepper. Bring to boil stirring occasionally. Reduce heat and simmer 20-25 minutes.
This post is sponsored by Canadian Beef. They have tons of great beef recipes, cooking lessons and videos over at their websites: beefinfo.org and makeitbeef.ca. Got a beefy question while you’re out and about? Canada Beef’s got an app for that! So now whether you’re at the meat counter or on the couch, The Roundup app has all you need to know about buying and cooking beef right from your smartphone or iPad. Here’s some more info or just search The Roundup to download this free app.
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