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Hot And Spicy Beef Back Ribs

Hot and Spicy Beef Back Ribs recipe image
These Hot And Spicy Beef Back Ribs are a backyard barbecue masterpiece. Slow-cooked in foil packets to retain moisture, the beef becomes incredibly tender before being finished over direct heat. The homemade glaze, a vibrant mix of ketchup, lemon juice, cinnamon, and crushed red pepper, provides a perfect balance of tangy, sweet, and spicy flavors. This dish is ideal for summer cookouts, family gatherings, or any occasion where you want to impress with bold, savory flavors. The ribs are succulent and fall-off-the-bone tender, coated in a glossy, aromatic sauce that lingers on the palate. Serve with coleslaw or cornbread for a complete meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1027.5
Dietary: Gluten-free
Description
These Hot And Spicy Beef Back Ribs are a backyard barbecue masterpiece. Slow-cooked in foil packets to retain moisture, the beef becomes incredibly tender before being finished over direct heat. The homemade glaze, a vibrant mix of ketchup, lemon juice, cinnamon, and crushed red pepper, provides a perfect balance of tangy, sweet, and spicy flavors. This dish is ideal for summer cookouts, family gatherings, or any occasion where you want to impress with bold, savory flavors. The ribs are succulent and fall-off-the-bone tender, coated in a glossy, aromatic sauce that lingers on the palate. Serve with coleslaw or cornbread for a complete meal.
Ingredients
  • 7 pound Beef back ribs
  • 1 teaspoon Ground cinnamon
  • 3/4 cup Water, divided
  • 1 teaspoon Hot pepper sauce
  • 1 cup Ketchup
  • 1/2 teaspoon Crushed red pepper
  • 2 tablespoon Lemon juice
Directions
  1. 1
    Prepare a charcoal grill for indirect medium heat, or preheat an oven to 325&# 194;°F (165ðC).
  2. 2
    Cut heavy-duty aluminum foil into large rectangles, large enough to wrap each slab of ribs individually.
  3. 3
    Place each slab of ribs meat-side down in the center of a foil rectangle.
  4. 4
    Sprinkle 2 tablespoons of water over the rib bones of each packet to create steam during cooking.
  5. 5
    Bring two opposite sides of the foil together over the top of the ribs and fold the edges over 3 to 4 times, pressing tightly to seal but leaving some air space inside.
  6. 6
    Flatten the foil at one end, crease to form a triangle, and fold over several times toward the package to seal tightly. Repeat on the other end to create a secure packet.
  7. 7
    Place the foil packets on the grill grate over low to medium coals (or on a baking sheet in the oven).
  8. 8
    Cover the grill and cook for 1 1/2 hours, turning the packets every 30 minutes to ensure even heating.
  9. 9
    Meanwhile, combine ketchup, the remaining 1/2 cup water, lemon juice, cinnamon, hot pepper sauce, and crushed red pepper in a small saucepan.
  10. 10
    Bring the sauce mixture to a boil over medium heat, then reduce heat and simmer slowly for 10 to 12 minutes, stirring occasionally, until slightly thickened.
  11. 11
    Remove the ribs from the foil packets carefully, discarding the foil.
  12. 12
    Place the ribs directly on the grill grate over medium heat (or under a broiler).
  13. 13
    Broil or grill for 30 to 40 minutes, turning frequently and brushing generously with the spicy ketchup sauce until caramelized and heated through.
  14. 14
    Serve the ribs hot, accompanied by the remaining sauce for dipping.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1027.5kcal
% Daily Value *
Total Fat 59.6g92%
Saturated Fat 23.8g119%
Cholesterol 309.9mg104%
Sodium 777.5mg33%
Total Carbohydrate 8.4g3%
Dietary Fiber 0.1g1%
Sugars 6.7g
Protein 103.5g207%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using an oven, place the sealed packets on a baking sheet and bake at 325ðF (165ðC) for 1.5 hours. For the final step, place ribs on a broiler-safe pan and broil for 5-10 minutes, basting with sauce, until charred and sticky.

For extra smoky flavor, add a few wood chips to the charcoal grill or use a smoking liquid in the oven.

Adjust the amount of crushed red pepper and hot pepper sauce to suit your preferred heat level.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave with a splash of water to maintain moisture.

Keywords: beef ribs, spicy ribs, bbq ribs, grilled beef, foil packet ribs, hot pepper sauce, cinnamon glaze, barbecue recipe, tender beef, summer grilling, family dinner, back ribs, spicy glaze, outdoor cooking, beef main, smoky flavor
Read it online: https://www.chefs-mate.com/recipe/hot-and-spicy-beef-back-ribs/