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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
- 4 lbs beef grilling back ribs
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Smoky Barbecue Sauce Recipe (see variation Smoky Red Wine Barbecue Sauce)
Method
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 Barbecue Sauce (see Red Wine variation). 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.
Nutritional facts <b>Per rib:</b> about
- Sodium 790 mg
- Protein 13 g
- Calories 216.0
- Total fat 12 g
- Cholesterol 33 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
%RDI
- Iron 14.0
- Fibre 0.0
- Folate 17.0
- Sodium 0.0
- Sugars 0.0
- Calcium 3.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 9.0
- Vitamin C 10.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0
