I looked at various recipes last night and tried one with hosin sauce, however you spell it, pepper, garlic and honey. It didn’t go over well with Mrs. Plant on grilled beef ribs. (we’re Jewish and as a very intelligent Doper once commented, “Beef ribs is better than no ribs.”) So, I’m soliciting recipes for next time. The meat will be beef back ribs or beef spare ribs. Mrs. Plant likes the sugar tomato flavor of barbecue sauce. They will be cooked on a charcoal grill. I usually just close the lid and smoke them like those darn Texicans, but I’m looking for something new and I’ve enjoyed CSR at restaurants.
Whatever the recipe you use, and however you decide to cook them, beef ribs need to cook for a looooong time over looooow heat to break down the connective tissue. Five or six hours at 200-250F is probably about right. It might take longer. Cooking them for a shorter period of time will leave them tough and stringy.
They are certainly best that way, but I often cook them over a high heat and close the lid. The best ones are when I leave it shut for at least an hour, but I keep opening it to check and they cook at a high heat. :rolleyes: Mrs. Plant loves them charred. I leave them bone down. Next time I’ll show some self control.
Look for something along the lines of “Korean-style short ribs”. Marinate in sugar, green onion, sesame oil, toasted sesame seeds, soy sauce and rice wine vinegar. One of my all-time grill favorites when I can find the frakking recipe - which is currently AWOL. :mad:
I was going to suggest veal ribs, but I see you have something against eating baby animals. Still, veal is generally what Kosher Chinese restaurants use for their spare ribs.
As for sauce, we (that is, my wife and I) like using Mikee Authentic Chinese Rib Sauce, it shouldn’t be hard to find anywhere kosher food is sold (you’re in Baltimore, right? Plenty of Kosher there). But it really doesn’t do as much for beef as it does for veal.
Our personal favorite flavoring for beef ribs is World Harbor brand Maui Brand Teriyaki Marinade. Or you could marinate in a mixture of pineapple juice, soy sauce and minced garlic. Yummers!!
You can always cook them low and slow for several hours, then grill them over high heat for a few minutes at the end for the charred effect. Beef ribs are tricky, though. It’s not easy to render out all that fat. You may want to start by braising them first, then grilling them later.