Asian Grilled Beef Ribs

Recipe Download Options
Total Recipe Time:  1-1/4 to 1-1/2 hours
Marinade Time:  1 to 4 hours
Cooking Time:  1-1/4 to 1-1/2 hours
Makes 6 servings

5 pounds beef Back Ribs

1/4 cup finely chopped jalapeno pepper
2 tablespoon minced fresh ginger
1/2 cup ketchup
1/3 cup Dijon-style mustard
1/3 cup hoisin sauce
2 tablespoons water
2 tablespoons packed brown sugar
Chopped fresh cilantro (optional)
1.Combine jalapeƱo pepper, ginger, ketchup, mustard, hoisin sauce and water in small bowl; whisk until blended. Reserve 1/2 cup marinade for basting; add brown sugar and set aside.
2.Place 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.
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.Serve Ribs with Asian greens and vegetables; sprinkle with chopped cilantro, if desired.

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.

Cook's 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.

Nutritional Information
Nutrition information per serving: 296 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 86 mg cholesterol; 470 mg sodium; 10 g carbohydrate; 0.3 g fiber; 30 g protein; 5.0 mg niacin; 0.3 mg vitamin B6; 2.8 mcg vitamin B12; 3.2 mg iron; 24.4 mcg selenium; 8.0 mg zinc; 113.8 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B12, selenium, zinc and choline; and a good source of vitamin B6 and iron.
Funded by The Beef Checkoff
Copyright © 2017 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >