|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 64g||82%|
|Saturated Fat 26g||129%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 1g||5%|
|Total Sugars 37g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This barbecue beef rib recipe will make you say "oh yeah" throughout the whole meal. The sauce is sweet, spicy, and slightly tangy from the apple cider vinegar. Try it at your next cookout. Your guests will definitely be back for more.
This recipe is Kansas City style with a sauce that is tomato-based and sweet. You can use your favorite barbecue sauce to add delicious flavor to the basting sauce. Note that the basting sauce has sugar in it which can burn at higher temperatures. If you slow-grill your ribs over medium-low heat you will be able to baste the ribs with the sauce at the end of the cooking time. This will add layers of flavor to your ribs.
Enjoy these ribs with typical barbecue sides such as coleslaw, baked beans, French fries, corn on the cob, or collard greens.
For the Basting Sauce:
1 cup tomato sauce
1 cup barbecue sauce, your favorite brand
1/4 cup cola
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1/2 teaspoon white pepper
1/4 teaspoon hot sauce
1 clove garlic, minced
For the Rub and Ribs:
3 pounds beef ribs
1/3 cup brown sugar
2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground white pepper
Steps to Make It
Gather the ingredients.
To prepare the basting sauce, combine all of the ingredients in a saucepan.
Let the mixture come to a boil and then reduce and allow to simmer for 5 minutes. If the sauce is too thick, add 2 to 3 tablespoons of water. Remove the sauce from the heat and set it aside.
If you are using frozen ribs, they should be thawed. Remove the membrane from the underside of the ribs. Trim off any loose fat or meat.
Place the ribs in a large pot with cold water. Bring the water to a boil. Parboil the ribs for 5 minutes and remove them onto a baking sheet. You might need to do the ribs in batches if they are too large for the pot.
For the rub, mix the 1/3 cup brown sugar, salt, paprika, and 1 teaspoon white pepper in a small bowl.
After ribs are parboiled, apply the rib rub to each side of the ribs. Don't worry if some of the rub falls off.
Preheat the grill. Place the beef ribs on the grill and cook over medium-low heat.
Rewarm the basting sauce. Once the ribs have reached 165 F, begin basting. Turn and baste the ribs with the basting sauce every 10 minutes, until finished cooking, about 1 1/2 hours total.
Remove the ribs from the heat and serve immediately.
If you're using a charcoal grill it can be tricky to gauge the temperature. For medium-low heat, you should be able to comfortably hold your hand above the grate for 4 to 5 seconds before it gets too hot.