So the supermarkets are kindly assisting me in stretching my meat budget lately by pricing beef back ribs at quite reasonable prices. I buy a couple of racks and bring them home to grill. Before I put them on the fire, I cut them apart, throw them into a pot of water, add some white vinegar, garlic salt and sweet onion vinaigrette, then boil them for about fifteen minutes. I then place them on a grill in the back yard, and barbecue them for about half an hour, with liberal applications of bottled barbecue sauce.
They tase good, as far as they go, but the meat just doesn’t fall off the bone, the way I have come to expect with pork spare ribs. And it’s just too tough to be satisfying, no matter how meaty the ribs looked in the supermarket. I never run into this problem with barbecued beef back ribs at a restaurant.
Can anyone help me figure out just how I should be cooking these? Thanks awfully.