Tuesday, February 23, 2010

Texas Big Beef Back Ribs

Texas means larger than life to many people and these ribs are just that. Looking more like a rib from a dinosaur, the beef back rib is taken from the prime rib cut, with two rib bones making up each section and they are huge. The meat is wonderfully tender and juicy and though there is less meat on these ribs than beef short ribs, hands down beef back ribs win for tenderness and flavor. You may have seen these in your local grocery store but if not just ask the butcher about them. They are relatively inexpensive and one or two of these jumbo ribs at the most offer the perfect portion size of 3 or 4 ounces of meat. Save some fat grams for these scrumptious barbecue style ribs though because they are a little higher in fat than what I normally prepare. If you can indulge, then enjoy but if you cannot then you can substitute a flank steak, which is a very lean cut of beef, forgo the following cooking technique and just broil or grill it to your liking. It will still be quite wonderful because of the spice rub and barbecue sauce. Enjoy these ribs now but keep this recipe handy for your summer outdoor barbecues. This recipe is not for the faint of heart and requires many napkins. You'll have to send the kids right to the tub after this meal. I hope you enjoy.

Texas Big Beef Back Ribs


1 1/2 lbs. to 2 lbs. beef back ribs (depending on size and meatiness)
1/4 cup Texas Big Beef Spice Rub (recipe below)
1 Tbsp. canola oil
1 cup cider vinegar
2 Tbsp. mesquite liquid smoke
1/2 cup Big Texas Barbecue Sauce (recipe below)

Drizzle ribs with canola oil and massage in to coat the ribs completely. Lightly sprinkle ribs with the spice rub and rub to coat. Place ribs in a large pan, cover and refrigerate for about 2 hours.

Preheat oven to 425'

Take ribs out of refrigerator about 20 minutes before you cook them so they come to room temperature, this will facilitate more even cooking. Pour the cider vinegar and liquid mesquite smoke into a large roasting pan and stir to blend. Place a rack across the top, making sure that the ribs will not be in the liquid. Lightly brush all sides of the ribs with the Big Texas Barbecue Sauce. Place ribs bone side down on rack. Roast for 25 to 30 minutes. The liquids will keep the meat extra moist and juicy while they cook and the ribs will take on a mild flavor from them as they evaporate.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 553.6
Total Fat 29.1 g
Saturated Fat 1.7 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.7 g
Cholesterol 5.8 mg
Sodium 353.7 mg
Potassium 192.3 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.0 g
Sugars 4.2 g
Protein 20.1

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