Find out how to grill these Basic Beef Back Ribs to perfection with only 3 basic ingredients.
Basic Back Ribs
Servings
4 Servings
Ingredients
- 2 racks Grow and Behold Back Ribs 4 bones each
- ¼ cup favorite rib rub we love Mendel’s BBQ Rub
- BBQ sauce optional
Instructions
- Sprinkle rub all over ribs and let come to room temperature, about 30 minutes.
- Set up your grill with a direct/high heat zone and indirect/low heat zone.
- Grill ribs over high heat, about 4-5 minutes per side.
- Transfer to low heat and continue to cook, 30-45 minutes, until meat is desired tenderness and fat has started to render, longer if you want it falling off the bone.
- Baste meat with BBQ sauce every 10 minutes (2-3 times) while they are cooking.
- Remove from heat and let rest, loosely covered with foil, approx ten minutes. Slice between the bones into individual ribs. Serve with additional BBQ sauce.
- Recipe by Naftali Hanau
- adroll_adv_id = “CQ3DGG2S75B5JJWH27JT7Q”; adroll_pix_id = “SJSYF4EN35CF3MBOMCJM5R”; /* OPTIONAL: provide email to improve user identification */ /* adroll_email = “[email protected]”; */ (function () { var _onload = function(){ if (document.readyState && !/loaded|complete/.test(document.readyState)){setTimeout(_onload, 10);return} if (!window.__adroll_loaded){__adroll_loaded=true;setTimeout(_onload, 50);return} var scr = document.createElement(“script”); var host = ((“https:” == document.location.protocol) ? “https://s.adroll.com” : “http://a.adroll.com”); scr.setAttribute(‘async’, ‘true’); scr.type = “text/javascript”; scr.src = host + “/j/roundtrip.js”; ((document.getElementsByTagName(‘head’) || [null])[0] || document.getElementsByTagName(‘script’)[0].parentNode).appendChild(scr); }; if (window.addEventListener) {window.addEventListener(‘load’, _onload, false);} else {window.attachEvent(‘onload’, _onload)} }());
great!! thanx so much!! cant wait to try this!!! i might make this for a Fri nite meal
i grew up with my mom AH making for shabbos veal spare ribs. she would put thm on a bed of onions garlic & peppers (all juliened) & put a dry rub of salt pepper garlic & onion powder & paprika. broil for 15 min. then put duck sauce on it, turn off the broiler & leave in the still hot broiler for about 10 min to carmelized
which woould you recommend – crock pot or oven? any liquid in the pan? any seasonings?
You can really do either crockpot or oven. Crockpot will probably be 4-6hrs on low; oven 1-2hrs at 250-275F. Yes, you should put a little liquid in the pan – maybe a cup or so of broth or water. If you’re doing it in the oven, make sure the pan is sealed tightly with foil so the meat doesn’t dry out. You can use Mendel’s BBQ Rub or another basic rub (salt, pepper, paprika, cumin, garlic powder…) with this method as well as the grill method, then finish with BBQ sauce.
HI Annetted. We’d recommend using the “Reverse Sear” technique we outlined here: http://www.joyofkosher.com/2016/05/the-perfect-steak-cooking-and-grilling-tips-from-the-expert/. Basically, you cook the meat very slowly at a low temperature (either in the oven or a crockpot) until it is tender — then you can paint with the BBQ sauce and broil at high heat for a few minutes to develop the crust right before serving.
how would i make the ribs in an oven instead of the grill?