Grilled Beef Ribs, Ginger Sauce for Dipping, Red Wine

Grilled Beef Ribs With Ginger Sauce

I have very fond memories of sharing the ribs with friends one night at dinner in our backyard. Every time one of the guys finished a rib, they flung them over their shoulders and tucked into another one! You can easily half this recipe using 3 lbs. of ribs, making half the ginger sauce.  The sauce bumps the ribs up to another level and is so worth making!

Makes 12 Servings

Start the ribs the day before you want to barbecue them. The Ginger Sauce can be made the day before as well.

3 Tbsp. beer
4 ½ tsp. Dijon mustard
6 lbs. beef ribs, cut into individual ribs, any fat & tendon on the inside removed
¾ cup minced fresh oregano OR 3 Tbsp. dried, crumbled
6 Tbsp. minced fresh flat-leaf parsley
6 medium garlic cloves, crushed
3 Tbsp. minced lemon peel (zest only)
3 Tbsp. brown sugar
4 ½ tsp. coarse sea salt
4 ½ tsp. Hungarian paprika
4 ½ tsp. chili powder
¾ cup canola oil
3 Tbsp. red wine vinegar

Mix beer and mustard in small bowl. Cover, set aside while preparing the marinade. Place ribs in large glass pans. Mix oregano, parsley, garlic, lemon peel, sugar, salt, paprika and chili powder into mustard mixture. Rub into ribs. Combine oil and vinegar and spoon over ribs. Cover and place in fridge for 24 hours, turning occasionally.

Remove the ribs from the fridge 1 hour before you are planning to barbecue them.

Prepare the barbecue, medium heat and when hot or charcoal is white, place ribs on the grill, using indirect heat, grill until crusty, about 35 minutes turning half way through the cooking time.  If using coals, place a drip pan below the ribs, for a gas barbecue turn on 1 side only.   If the ribs need a bit of browning, place them over the coals for a few minutes per side.  Transfer to a heated platter.  Serve immediately, passing the ginger sauce separately.

Ginger Sauce (makes about 1 ½ cups)

½ cup minced green onion
¼ cup minced fresh cilantro
¼ cup light soy sauce
¼ cup red wine vinegar
¼ cup cider vinegar
½ cup canola oil
2 Tbsp. white wine vinegar
1  minced hot red or green chili, seeds removed (or to taste)
6 thin slices peeled fresh ginger
3 drops sesame oil

Combine all ingredients in a jar. Cover and shake to blend. Adjust seasoning with salt if required.  Serve sauce at room temperature.

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