Hot 'N Spicy Beef Back Ribs
Source of Recipe
Oregon Beef Council
Recipe Introduction
Preparation time: 15 minutes
Cooking time: 2 hours to 2 hours 45 minutes
List of Ingredients
7 pounds beef back ribs
3/4 cup water, divided
1 cup catsup
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon hot pepper sauce
1/2 to 1 teaspoon crushed red pepper pods
Recipe
Place each beef back ribs rack, meat side down, in the center of a double thick rectangle of heavy duty aluminum foil. (twice the length of the slab plus 8 inches.) Sprinkle 2 tablespoons of water over rib bones. To form packets, bring two opposite sides of aluminum foil together over top of ribs. Fold over 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten aluminum foil at both ends; crease to form triangle and fold each end over several times toward packet, pressing tightly, to seal. Place packets on grid over low to medium coals. Place cover on cooker and grill 1 1/2 hours, turning packets every 1/2 hour. Meanwhile, combine catsup, remaining 1/2 cup water, lemon juice, cinnamon, pepper sauce and pepper pods in small saucepan. Bring to a boil; reduce heat. Cook slowly 10 to 12 minutes, stirring occasionally. Remove ribs from packets; place on grid over medium coals. Grill 30 to 40 minutes, turning and brushing with sauce occasionally. Serve ribs with remaining sauce. 8 to 10 servings.
Note: Ribs may also be cooked on an open cooker. Prepare beef back ribs in aluminum foil packets and place on grid over medium coals as directed above. Increase cooking time to 2 hours, turning packets every 1/2 hours. Continue with remaining procedures as directed above.
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