Recipe by Matthew Molus
This is NOT a dish for those who want tender meat; it's for those who enjoy good beef flavor and the tactile experience of gnawing on some bones. Nice and messy and wonderful flavor. Like nothing you've had before.
- 5 lbs beef back ribs (about 2 racks)
FOR THE RUB
- 1⁄4 cup fresh ground black pepper
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt
FOR THE SAUCE
- 1⁄3 cup molasses
- 1 cup catsup
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup fresh lime juice (about 2 limes)
- 1⁄2 cup orange juice
- 1⁄4 cup soy sauce
- 2 tablespoons lightly packed brown sugar
- 3 tablespoons minced fresh ginger
- 3 tablespoons minced fresh chili peppers, of your choice
- 1⁄2 cup thinly sliced scallion (white and green parts)
- kosher salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Preheat oven to 200 degrees F.
- In a small bowl, combine the rub ingredients and mix well. Rub the ribs all over with the mixture, pressing lightly to make sure it adhears, and lay them on a foil-lined baking sheet. Place in the oven and cook for 5 hours.
- About 40 minutes before the ribs are done, light a fire in your grill.
- While the ribs are roasting, combine the sauce ingredients in a medium saucepan and simmer over low heat for 15 minutes, or until the sauce is slightly thinkened. Remove it from the heat and cover to keep warm.
- When the fire has died down and the coals are covered with white ash, cut the ribs into individual ribs and place on the grill. Grill for 5 to 7 minutes per side or until the rub developes a crusty appearance. Brush the ribs with the sauce and cook for 1 minute more, until the sauce forms a glaze. Remove the ribs from the fire and serve with the remaining sauce.