Home  |  Contact Us      
Rotating Image
Barbecue Beef Ribs
RecipeBeef Cuts
Barbecue Beef Ribs
Marinated beef ribs, rubbed with barbecue seasoning, grilled and served with barbecue sauce.
Yield: 24 servings
1. Bring vinegar to a boil in large stock pot. Add sugars, salt and mustard; mix to dissolve sugars. Reserve.

2. Combine remaining ingredients except ribs in 12-gallon noncorrosive container. Add vinegar mixture; cool. Stir mixture; add ribs. Cover and refrigerate up to 24 hours.
Cider vinegar2 quarts
Dark brown sugar1 3/4 pounds
Sugar1 3/4 pounds
Salt5 ounces
Dry mustard2 ounces
Onions, chopped2 pounds
Orange juice2 gallons
Worcestershire sauce2 quarts
Vegetable oil1 quart
Triple sec2 cups
Beef Rib, Back Ribs (IMPS/NAMP 124)24 pounds
Barbecue Rub: 
3. For Barbecue Rub: Combine all ingredients in bowl; mix thoroughly. Cover in airtight container until ready to use.
Chili powder1 cup
Paprika1/2 cup
Dehydrated minced onion1/4 cup
Cayenne pepper2 tablespoons
Salt1 tablespoon
Sugar1 tablespoon
4. Remove ribs from marinade; discard marinade. Press Barbecue Rub onto both sides of ribs.

5. Smoker Method: Prepare smoker and preheat to 225°F according to manufacturer's directions. Place ribs in smoker; smoke 2-1/2 to 3 hours or until tender.

Conventional Method: Place ribs on racks in shallow roasting pans; add 1/2 inch water to each pan. Cover with foil; roast in 325°F oven 1-1/2 hours or until tender.

6. Cut ribs into 1-rib portions. Cover ribs; keep warm or refrigerate until ready to use.

7. For each serving: Grill 2 rib portions 3 minutes, turning occasionally.

Brush 2 tablespoons barbecue sauce on each rib; continue to grill 3 to 4 minutes or until heated through and glazed. Plate; serve immediately.
Prepared barbecue sauce1 1/2 quarts

Nutrition information per serving: 1026 calories; 56 g fat(18 g saturated fat; 16 g monounsaturated fat); 109 mg cholesterol; 2802 mg sodium; 95 g carbohydrate; 2.1 g fiber; 32 g protein; 11.0 mg niacin; 0.4 mg vitamin B6; 3.3 mg vitamin B12; 7.7 mg iron; 29.8 mg selenium; 7.2 mg zinc; 124.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
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 >