Braised Barbecue Beef Back Ribs

Name: Braised Barbecue Beef Back Ribs
Yield: serves 6
Ingredients: 2 slabs beef back ribs; 1 1/2 tablespoons granulated sugar; 1 1/2 tablespoons brown sugar; 1 1/2 tablespoons kosher salt; 1 1/2 tablespoons paprika; 3/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; Soy Marinade (page 237); 1 cup beef broth; 2 tablespoons Worcestershire sauce

December 9, 2011

Because of the slab size and the large bones, beef back ribs are sometimes referred to as “dinosaur ribs.” Back ribs are one of the least expensive cuts of beef. They are prized in the South as comfort food, though they are rarely seen in other parts of the country. If beef ribs are grilled hot and fast they will toughen up and require a good set of choppers to gnaw them off the bone. Braising is the most popular method to tenderize beef ribs. I cook my beef back ribs at a low temperature in a small amount of liquid for a long period of time. This cooking method produces very tender and juicy results, but without the crusty exterior of a grilled rib. While they can be browned on the stovetop over high heat, I brown the ribs in the outdoor cooker to heighten the barbecue flavor. This method approximates the effect of braising on the grill.

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