Spicy sweet asian beef ribs with a secret ingredient! Today’s beef ribs recipe not only delivers on flavor, it’s a great way to break in your grill this season.
Secretly, I’ve been grilling all year long… even in the dead of winter.
Yet, I hear rumors that some of you have yet to pull the cover of your grill in 2014.
Well my friends, it’s time!
So to inspire you to crank up the backyard flames, I’ve got an amazing beef ribs recipe that will set the bar high for all your other grilled favorites.
My asian-inspired beef ribs and brushed with a tangy glaze made with seasoned soy sauce, fish sauce, sriracha, garlic… and Musselman’s Apple Butter. Surprise!
You would not believe the level of depth and richness that apple butter can give to grilled ribs. Apple butter on ribs is a must-try this grilling season. The thick texture provides the most amazing bark on the outside of the ribs, sealing in all the juicy flavors.
And the dark fruity flavor of apple butter mixed with exotic asian ingredients? To die for.
I like to start this “grilled” beef ribs recipe in the oven. You can certainly grilled them the first few hours on low heat, but I find it’s easier to control the time and juiciness by baking the ribs first.
Then I brush the beef ribs with my special apple butter glaze, a second time, and grill them over high heat to form and crusty bark on the outside.
What you end up with is a beefy pile and crisp, juicy, fall-off-the-bone, melt-in-your-mouth, spicy-sweet goodness that you can’t stop eating. This beef ribs recipe is fight-over-the-last-rib, even battered-and-beaten-but-still-the-winner, good.
And yes, there will be finger licking.
Serve these beef ribs with your favorites southern sides, or get even more adventurous and try them with a side of kimchi.
Either way, your tastebuds (and family) will thank you.
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