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- 3 - 4 pounds beef back ribs (about 8 ribs)*
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, finely chopped
- 1/2 cup honey
- 1/2 cup catsup
- 1 4 ounce can diced green chili peppers, drained
- 1 tablespoon chili powder
- 1 clove garlic, minced
- 1/2 teaspoon dry mustard
1. Trim fat from ribs. For rub, stir together the salt and black pepper. Sprinkle mixture evenly onto both sides of the ribs; rub into surface.
2. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place the ribs on the grill rack directly over the drip pan. Cover and grill for 1 to 1-1/4 hours or until the ribs are tender. Add more coals as needed.
3. Meanwhile, for sauce, in a small saucepan stir together the onion, honey, catsup, chili peppers, chili powder, garlic, and dry mustard. Cook and stir over low heat for 10 minutes. About 10 minutes before the ribs are finished grilling, brush sauce generously over ribs. Continue grilling until glazed. Pass remaining sauce. Makes 4 servings.
- Ribs may be purchased and grilled either in a rack or cut into individual ribs. If left as a rack, cut into individual pieces to serve.
- Servings Per Recipe 4,
- cal. (kcal) 529,
- Fat, total (g) 22,
- chol. (mg) 105,
- sat. fat (g) 9,
- carb. (g) 49,
- fiber (g) 2,
- pro. (g) 37,
- vit. A (RE) 103,
- vit. C (mg) 17,
- sodium (mg) 1105,
- calcium (mg) 61,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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