Cooking and Baking

Beef Back Ribs. Not short ribs. How would you cook them?

Found some really cheap, beef back ribs from locally grown beef yesterday. I've never cooked them before. I have 6 pounds, two of which are resting in a teriyaki-ish marinade, with some 5-spice powder added. I am planning to braise these in their marinade (maybe 250°) for a few hours, and then broil to glaze and crisp.

The other four pounds are open for ideas. Obviously, I could freeze them to use later.

Since these are technically the ribs off a rib roast, am wondering if they could be rubbed and high-heat cooked quickly just to char the exterior and keep the meat between the bones on the rare side?

I can't use an outdoor grill right now , as we're having some construction work (not a new kitchen, but winter storm damage repair) done and the grills are tarped and stored in an area where we can't really use them for another week.

Got a good recipe? Thanks!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed