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Ginger-Orange Barbecued Beef Back Ribs

Makes 6 servings - Recipe By: California Beef Council

  • 6 lbs. beef rack ribs, well trimmed
  • 2 teaspoons lemon rind, grated
  • 1/3 cup fresh lemon juice
  • 3/4 cup fresh orange juice
  • 1 Tablespoon fresh ginger root, grated
  • 1 Tablespoon garlic, minced
  • 1/2 cup hoisin sauce
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 Tablespoons soy sauce
  • hot chili oil
  • Orange rind, grated, for garnish
  • Lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 cup). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes, and salad.