Best 2 Salt And Pepper Beef Ribs Recipes
Indulge in the savory and succulent flavors of Salt and Pepper Beef Ribs, a classic dish that combines the essence of Asian cuisine with the hearty appeal of beef ribs. This delectable dish tantalizes taste buds with its aromatic blend of salt, pepper, and a symphony of spices, while the tender and fall-off-the-bone ribs provide a satisfying culinary experience. This recipe guide offers three variations to suit diverse preferences: the traditional Salt and Pepper Beef Ribs, a simplified version for those seeking convenience, and a tantalizing Air Fryer Salt and Pepper Beef Ribs for a healthier alternative. Whether you prefer the classic approach, a streamlined method, or a healthier option, this comprehensive guide has the perfect recipe for every palate and occasion. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 2 tried and tested recipes!
SALT-AND-PEPPER BEEF RIBS
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.
Provided by Sam Sifton
Categories dinner, main course
Time 8h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
- Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
- Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.
INDOOR-SMOKED SALT-AND-PEPPER BEEF RIBS
Provided by Jill Santopietro
Categories dinner, project, main course
Time 7h30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and a pinch of red pepper flakes to taste, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- Place a stovetop smoker on a burner. (Alternately, you can make one by lining the inside of a large wok with wide, heavy foil.) Place the wood chips on the bottom of the smoker, toward the center. Cover with the drip pan. Set the grate over the drip pan. (If using a homemade wok smoker, place the wood chips on the bottom of the foil-lined wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok, but do not let it rise up the sides. Set a small, round baking rack, about 9 inches in diameter, over the drip pan.)
- Cut each rib rack in half. Place two rib pieces, meat-side down, on the baking rack, then set a second baking rack - about 11 inches in diameter, if using a wok - over the ribs and place the remaining two rib pieces, meat-side-down, on top. Cover tightly with foil, making sure there is at least 1 inch of space between the foil lid and the ribs. Set the heat to high. When smoke appears, lower the heat to medium-high and smoke for as long as you can stand the smoke, no more than 2 hours. (The tighter the lid, the less smoke will be released.) Transfer the wok outdoors before removing the lid.
- Preheat the oven to 200 degrees. Set the rib racks on a rimmed baking sheet. Place in the oven and cook for 5 hours. The meat will darken.
- Cut into individual portions. Serve with napkins and, if you choose, barbecue sauce.
Tips:
- To ensure tender ribs, choose short ribs that are well-marbled with fat. Alternatively, use chuck or back ribs, which are also suitable for this recipe.
- Don't be afraid to season the ribs liberally with salt and pepper. This will help to enhance their flavor and create a delicious crust.
- If you don't have a grill, you can roast the ribs in the oven. Preheat the oven to 350°F (175°C) and roast the ribs for 1-1.5 hours, or until they are tender.
- Serve the ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.
Conclusion:
This salt and pepper beef ribs recipe is a classic for a reason. It's simple to make, yet the results are always delicious. The ribs are fall-off-the-bone tender and packed with flavor. Whether you're grilling them outdoors or roasting them in the oven, these ribs are sure to be a hit at your next party or gathering.
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