grilled beef back ribs

INGREDIENTS


  • 4 Rack (2 lb each) center-cut beef back ribs

  • 1 Cup red wine

  • 1 Cup olive oil

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Dijon mustard

  • 1 1/2 Teaspoon salt

  • 1 Teaspoon coarse ground black pepper

  • 3 Clove garlic, minced

  • 1 Small onion, diced

  • 1 bay leaf, coarsely crumbled

  • As Needed Your Favorite Prime Rib Rub

PREPARATION

Steps

1

If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

2

Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).

3

For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl, and whisk to combine. Stir in the garlic, onion and bay leaf.

4

Pour the marinade over the meat, turning the racks to coat. Cover and refrigerate for several hours and up to overnight.

5

Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.

6

Season both sides of ribs with Z Grill Prime Rib Rub.

7

When ready to cook, set Z Grill temperature to 250℉ and preheat, lid closed for 15 minutes.

8

Arrange the ribs on the grill grate, bone side down. Cook for 2 to 2-1/2 hours or until tender. Serve immediately. Enjoy!

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