The best part of the steak is always the fatty, crispy bits near the bones. Here's a secret: You don't have to eat the steak first. This recipe for Colombian-style beef rib barbecue delivers the goods. Fat will render. Connective tissue will soften. Bark will be formed. Dinner will be had.
12 beef rib bones (preferably in two 6-bone racks, see note)
Kosher salt and freshly ground black pepper
1 recipe ají
Season ribs generously on all sides with salt and pepper. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place ribs over cooler side of grill and cook, turning occasionally, until a knife inserted between the bones shows little resistance and deep brown crust has developed, about 4 hours. Remove from grill, allow to rest for 10 minutes, and serve with ají.
Ask your butcher for the rib bones from a prime rib roast, preferably with about a half inch of meat still attached.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 17mg||86%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|