A Canadian friend mentioned a hankering for meaty barbecued beef ribs… the kind you have to pick up with your fingers and get dirty with. So off to the butcher I went and obtained these uncut short ribs (I would have preferred rib roast ribs but they didn’t have any) and searched for an appropriate recipe and found this menu on-line from the magazine “Canadian Living”… I figured it would hit the spot for the Canadian friend… I made my version of the barbecue sauce, featured earlier, here, and proceeded with their recipe for the ribs.
The ribs were rubbed with a dry mixture of paprika, chili powder, dry mustard, cumin, cinnamon, salt and pepper and left to stand for 30 minutes.
Into a relatively low heat oven, covered with foil, for 75 minutes or so to ensure the ribs are cooked through and meltingly tender. The foil is to prevent them from “drying out”. A substantial amount of liquid remains on the bottom of the pan, so the ribs are essentially steamed…
These were very high quality U.S. short ribs, so they turned out quite nicely, but if you have access to good long beefy prime ribs, that would be even better! Slather the ribs all over with the barbecue sauce of your choice (we used our homemade version).
Build a charcoal fire, in this case, heaped against one half of the grill, so there were very hot zones and no coals underneath zones. Place the ribs over the hot zone to get that characteristic char, then move them to the indirect heat section for about 10 more minutes, slathering more sauce all over the ribs. They turned out very nicely. Served them with a potato salad, a bean salad and a green salad. :)