Grilled Texas-Style Beef Ribs
pounds beef back ribs (about 8 ribs)*
teaspoon black pepper
large onion, finely chopped
4 ounce can diced green chili peppers, drained
tablespoon chili powder
clove garlic, minced
teaspoon dry mustard
- 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.
- 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.
- 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.
From the Test Kitchen
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.
Nutrition Facts(Grilled Texas-Style Beef Ribs)
- Per serving:
- 529 kcal cal.,
- 22 g fat
- (9 g sat. fat,
- 105 mg chol.,
- 1105 mg sodium,
- 49 g carb.,
- 2 g fiber,
- 37 g pro.
- Percent Daily Values are based on a 2,000 calorie diet