Best 2 Salt And Pepper Beef Ribs Recipes
Salt and pepper beef ribs are a delectable dish that tantalizes taste buds with their savory and slightly spicy flavor. Originating from the streets of Hong Kong, this dish has gained immense popularity worldwide and is a staple in many Asian restaurants. The secret to perfect salt and pepper beef ribs lies in the harmonious blend of aromatic spices, a crispy coating, and tender, juicy meat. Whether you prefer to cook them at home or indulge in them at your favorite restaurant, this tantalizing dish is sure to leave you craving for more. So, let's embark on a culinary journey to explore the best recipes for creating mouthwatering salt and pepper beef ribs and uncover the secrets behind their irresistible taste.
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:
- Choose the right beef ribs: Look for beef ribs that are meaty and have a good amount of marbling. Avoid ribs that are too fatty or have a lot of bone.
- Prepare the ribs properly: Before cooking, remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will make them more tender.
- Use a good rub: A good rub will help to flavor the ribs and create a nice crust. Experiment with different rubs to find one that you like.
- Cook the ribs slowly and low: The best way to cook salt and pepper beef ribs is to cook them slowly and low. This will allow the ribs to cook evenly and will make them fall-off-the-bone tender.
- Let the ribs rest before serving: After cooking, let the ribs rest for 10-15 minutes before serving. This will help the juices redistribute throughout the ribs and will make them even more tender.
Conclusion:
Salt and pepper beef ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can make sure that your ribs turn out perfectly every time. So fire up your grill or smoker and get cooking!
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