Grilled Beef Ribs Recipe Video
Ingredients
| Pasilla chile | 2 Medium (FOR CHILI PASTE) | |
| California chile | 2 Medium (FOR CHILI PASTE) | |
| Arbol chile | 4 Medium (to taste, FOR CHILI PASTE) | |
| Boiling water | 1 Cup (16 tbs) (FOR CHILI PASTE) | |
| Garlic | 4 Clove (20 gm) (FOR CHILI PASTE) | |
| Beef ribs | 4 Pound (2 racks) | |
| Salt | 3 Tablespoon (FOR RUB) | |
| Cumin | 2 Tablespoon (FOR RUB) | |
| Black pepper | 1 Tablespoon (FOR RUB) | |
| Barbecue sauce | 3 Tablespoon |
Directions
GETTING READY
1. Clean the beef racks by removing any extra fat on it and the membrane.
2. To remove the membrane, cut a small portion of the membrane with the knife and holding with a paper towel, tear it off from the meat. Be careful not to remove the meat.
3. Take a non-stick frying pan and put the Pasilla, California chile and Arbola. Dry roast them till they form blisters and they give off the chilli smell.
4. Transfer them into a bowl and pour boiling water on tem. Soak n this water for a few minutes. Blend them with garlic cloves to a smooth paste. Keep aside.
5. In another small bowl, add salt, cumin, black pepper. Mix them well to combine.
6. Heat the grill.
MAKING
7. In a wide mouthed dish place the ribs.
8. Rub the salt and spice mix generously over it on both the sides.
9. Brush the chilli garlic paste on the meat side of the beef.
10. Place it on the grill with the bone side down directly over the heat, to sear them till it begins to brown.
11. Transfer them to the upper rack of the grill or on indirect heat, bone side down and cook for 1 ½ hours.
12. Brush some barbecue sauce on the ribs generously and continue to grill for another hour or till they are done.
13. Remove from heat and let it sit for few minutes.
SERVING
14. On a serving platter, place the ribs, slice and serve warm.
TIPS
Reduce the spice by removing the seeds of the chile before blending or by reducing the number of Arbola chillies.
1. Clean the beef racks by removing any extra fat on it and the membrane.
2. To remove the membrane, cut a small portion of the membrane with the knife and holding with a paper towel, tear it off from the meat. Be careful not to remove the meat.
3. Take a non-stick frying pan and put the Pasilla, California chile and Arbola. Dry roast them till they form blisters and they give off the chilli smell.
4. Transfer them into a bowl and pour boiling water on tem. Soak n this water for a few minutes. Blend them with garlic cloves to a smooth paste. Keep aside.
5. In another small bowl, add salt, cumin, black pepper. Mix them well to combine.
6. Heat the grill.
MAKING
7. In a wide mouthed dish place the ribs.
8. Rub the salt and spice mix generously over it on both the sides.
9. Brush the chilli garlic paste on the meat side of the beef.
10. Place it on the grill with the bone side down directly over the heat, to sear them till it begins to brown.
11. Transfer them to the upper rack of the grill or on indirect heat, bone side down and cook for 1 ½ hours.
12. Brush some barbecue sauce on the ribs generously and continue to grill for another hour or till they are done.
13. Remove from heat and let it sit for few minutes.
SERVING
14. On a serving platter, place the ribs, slice and serve warm.
TIPS
Reduce the spice by removing the seeds of the chile before blending or by reducing the number of Arbola chillies.
Chef
