Grilled Beef Back Ribs

May 27, 2019 • 0 comments

I love to do a dry rub and let that do the work of tenderizing the ribs before cooking. Making a dry rub is super easy because you can use any combination of spices. Just make sure that you add a generous amount of sweetness to do the tenderizing. This is a great recipe that will give you an unforgettable meal!

Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 2

Ingredients

(1 package) Beef Back Ribs
(1/2 tsp.) Paprika
(1/2 tsp.) Dry Mustard
(1/2 tsp.) Salt
(1/2 tsp.) Black Pepper
(1/4 cup) Molasses
(1 tsp.) Ginger
(1 tsp.) Hot Paprika
(1 tsp.) Chili Powder
(2 tsp.) Garlic Powder
(2 tsp.) Onion Powder
(1/2 tsp.) Red Pepper Flakes
(2 tbsp.) 1 lb. Honey- Squeeze Bottle
(1/4 Cup) Coconut Aminos
(2 Cups) Olipop Root Beer
(1 tbsp.) Beef Tallow
(2 Cups) Primal Kitchen Ketchup

Directions

For the Dry Rub, mix in a bowl the following:

Raw and unfiltered honey, paprika, dry mustard, salt & pepper.

Take a little room temp. beef tallow and rub down the ribs then coat with the dry rub and seal in foil. Marinate in the fridge overnight..

Warm up your grill to ~ 300 degrees.

Put the rack of ribs on the grill and cook for 45 minutes.

While the ribs are cooking, add the following ingredients in a saucepan:

Olipop Root Beer, Primal Kitchen Ketchup, Coconut Aminos, Molasses, Ginger, Hot Paprika, Chili Powder, Garlic Powder, Onion Powder, and Red Pepper Flakes.

Bring all ingredients to a boil over high heat. Reduce to medium low and simmer for 15 minutes; stirring occasionally. Once you have the ribs roasted, slather with the BBQ and finish on the grill or the oven for an additional 10 minutes.

Serve with coleslaw and fresh potato salad for a well-balanced meal :)

by Paul Brown