Beef Ribs

Name: Beef Ribs
Yield: serves 4
Ingredients: 16 beef short ribs, or 8 whole beef ribs; 2 tablespoons kosher salt; 2 tablespoons coarsely ground black pepper; 3 tablespoons dark brown sugar; 1 teaspoon chili powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 recipe Tangy Sweet Sauce (page 23)

December 9, 2011

When you’re talking cow, there are the short ribs (which are good) and there are the back ribs, the big guys, which are tenderlicious. The reason beef ribs are so tender and succulent is because the rib roast, a prime piece of meat, sits right above this section of ribs. So they’re prime, too. Cooking them is second nature to me because they happen to look and act a lot like pork baby backs, except of course they’re a lot larger. I don’t marinate my beef ribs because they come from one of the most marbled areas of the cow, which means they’re loaded with natural flavor already. I like my food to be nicely seasoned, but I never want my seasoning to overpower a meat’s inherent flavor; seasoning doesn’t ever need to be over the top.

Recipe notes

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