Grilled Beef Ribs With Ginger Sauce

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I have fond memories of sharing these ribs with friends at dinner in the backyard one night. Every time one of the men finished a rib, they simply flung them over their shoulders & moved on to the next one! You can easily halve this recipe using 3 lbs. of ribs & make half the ginger sauce.  The sauce bumps up the flavour to another level so is worth making!

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

DSC_4301 nx2Makes 12 Servings

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 & 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 & chili powder into mustard mixture. Rub into ribs. Combine oil & 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 &  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 & shake to blend. Adjust seasoning with salt if required.  Serve sauce at room temperature.

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