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Grilled beef ribs over low heat

Grilled beef ribs over low heat

Grilled beef ribs over low heat



4 pounds (2 kg) lean pork chops

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons paprika

2 teaspoons salt

1 teaspoon crushed black pepper

1/2 teaspoon cumin

1 teaspoon cayenne pepper or cayenne powder (optional)

2 tablespoons olive oil


2 cups (500 ml) BBQ sauce

3 tablespoons minced garlic

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

1/2 - 1 tablespoon cayenne pepper (optional for heating)

1 teaspoon salt

Check also : Grilled beef ribs


Heat the oven to 350°F (180°C).

Peel off the hard membrane covering the underside / bony side of the ribs. Place on a baking tray or tray lined with tin foil (or parchment paper).

Mix garlic powder, onion powder, paprika, salt, pepper, cumin, and cayenne pepper or cayenne pepper together. Sprinkle the seasoning on the ribs and sprinkle with oil. Rub the spices on the ribs on both sides. Cover the tray with tin foil and bake for two hours.

During the last 5 minutes of cooking time, mix the sauce ingredients together.

Remove the ribs from the oven, remove the tin foil, and spread the top of the ribs with the BBQ sauce mixture.

Raise the oven temperature to 460°F (240°C). Return the ribs to the oven, uncovered, and bake for another 10 minutes. Change the oven settings to broil (or broil) over medium-high heat to toast the edges slightly and caramelize (about 3 minutes).

Rest for 10 minutes to allow the juices to circulate back into the meat before slicing.

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