This recipe comes to us from Chef Lionel John, the head chef at Spice Shack. These ribs are tender, succulent, and bursting with flavour. They’re the perfect addition to any barbecue lunch or dinner.
Be sure to stop by our booth at the Halal Food Festival in Toronto, June 14 – 15, to meet Lionel and learn some of his grilling secrets.
Beef Back BBQ Ribs
What you need:
- 1 rack (approx 2 1/2 lbs) beef back ribs
- 1 tbsp (15 g) garlic paste, or two garlic cloves, minced
- 1 tbsp (15 g) ginger paster, or 1-inch knob ginger, minced
- salt & pepper to taste
- 1 cup (250 ml) ketchup
- 1 cup (250 ml) sweet chilli sauce
- 1 cup (250 ml) tomato sauce
- 1/4 cup (50 ml) Sriracha hot sauce
- 1 tbsp (15 ml) mustard
- 1 tbsp (13 g) paprika
- 1 tbsp (13 g) ground cumin
- 1 tbsp (13 g) ground coriander
- 1 tbsp (13 g) chili powder
- 1 cup (227 g) unsalted butter
- 1/4 cup (50 g) Redpath Turbinado Sugar
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Yield: 4 -5 portions
How to prepare:
1. Cut ribs into quarters, then add to a large pot filled with water. Add in ginger and garlic paste along with the salt and pepper. Cover and bring to a boil over high heat, then uncover and boil for 1 hour or until ribs are tender. Remove ribs from water and let dry.
2. While the ribs are boiling, place the remaining ingredients, excluding the turbinado sugar, in a separate pot and stir together. Bring to a simmer over low heat and continue simmering for 1 hour.
3. For Grilling: Light your grill to a temperature of 375°F (190°C). Place ribs on grill and coat evenly with sauce. Sprinkle with turbinado sugar. Grill ribs until sugar has caramelized.
For Baking: If using an oven, preheat to 375°F (190°C). Place ribs on baking sheet lined with a rack or parchment paper and coat evenly with sauce. Sprinkle with turbinado sugar. Bake ribs for 15 minutes or until caramelized.
4. Serve ribs immediately and enjoy.