Sweet and Tangy Peppered Beef Ribs

3 pounds beef ribs
For the glaze:
1/4 cup molasses
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
For the cooking:
4 pounds natural lump charcoal

Trim any excess fat from the ribs and set aside. Mix together all ingredients for the glaze in a bowl or medium measuring cup.

This method of cooking works best on a charcoal grill. Use a chimney starter or other means to light your charcoal. Allow the coals to fully light and become glowing hot. Move all the coals to one side of the grill and adjust your lower air control to about 1/4 open; we want low heat for this one.

Place the ribs on the opposite side, putting the thicker sections closest to the coals. Baste with the glaze and cover. Turn and baste every ten minutes. Cooking these slowly will allow the glaze to penetrate and the tougher rib meat to become tender. Your cooking time should be somewhere between 40 and 60 minutes. You can tell that they’re done when the meat shrinks up and 1/4-to 1/2-inch of bone is exposed. When you see this, pull them off the grill and wrap them in foil for at least 10 minutes. Use a sharp knife to slice the individual rib sections apart, and serve.


Makes about 6 servings depending on who is eating.