Tender Slow-Grilled Beef Ribs
Makes 4 servings
The secret to mouthwatering beef ribs is to cook them low and slow. This not only makes them tender but also very flavorful. There are two cuts of beef ribs: back ribs and short ribs. For this recipe, you want to use back ribs as short ribs (with the bone) benefit from a different type of cooking method such as braising. (Back ribs are also less expensive.)
4 pounds beef ribs
For the Marinade
½ cup dry red wine
¼ cup soy sauce
2 tablespoons vegetable oil
2 to 3 cloves garlic (minced)
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
your favorite barbecue sauce, optional
1. In a medium bowl, combine marinade ingredients. Mix well.
2. Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Cover with plastic wrap and refrigerate for 2 to 6 hours.
3. Preheat grill and prepare for indirect grilling.
4. When the grill is hot, remove ribs from marinade and place on the cool side of the grill to cook indirectly. Discard marinade. Close the lid and cook for 1 to 1½ hours, turning every 15 minutes. You can apply barbecue sauce during the last 15 minutes of cook time if you like. Make sure to keep a close eye on the ribs, so they don’t burn.
5. Once ribs reach an internal temperature of 165°F (make sure to check several ribs), remove from heat and serve.
When grilling, it is best to use a drip pan under the grill grates to prevent flare-ups because beef ribs have a lot of fat that will burn quickly.
Recipe & Photo: Courtesy of The Spruce Eats