Herbed Beef Ribs with Red Wine Barbecue Sauce
After butchers prepare boneless prime rib roasts, there are wonderful meaty bones left just waiting to be grilled. Use this cooking method if you like medium-rare ribs.
Servings: 8 ribs
Ingredients:
| Nutritional Info | |
| Per rib: about | - |
| cal | 216 |
| pro | 13 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 33 mg |
| sodium | 790 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 9% |
| vit C | 10% |
| folate | 17% |
-
4 lb (2 kg) beef grilling back ribs
2 tbsp (25 mL) Italian seasoning
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
Smoky Barbecue Sauce (see variation Smoky Red Wine Barbecue Sauce)
Preparation:
Cut ribs into 1-rib portions; place in large shallow dish. Sprinkle with Italian seasoning, salt and pepper; rub into ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Brush ribs with half of the Smoky Red Wine Barbecue Sauce. Place ribs, curved side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn and brush with some of the remaining barbecue sauce; grill, brushing with barbecue sauce and turning often, until glazed and crusty, about 25 minutes.
Additional Information
Source
Canadian Living Magazine: June 2005
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