Barbecue Beef Ribs on the Grill
These Barbecue Beef Ribs are the best way to start the holiday weekend and the unofficial start of summer here in America. Marinate the whole rack with the achuete oil, seasonings, and the standard Filipino favorites of soy sauce and calamansi. Let the rack of ribs sit in the refrigerator for at least six hour or overnight if you can. You can use either beef or pork ribs. Either way, this will be the centerpiece of any family outdoor barbecue all summer long. This is an updated Asian in America recipe from a past blog post. The Achuete Oil recipe was inspired by Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. Serves 4.
Servings: 4 people
- 1 cup vegetable oil for achuete or annatto oil
- 1 teaspoon minced garlic for achuete oil, about 2 cloves of garlic
- 2 pieces bay leaves
- 1 Tablespoon achuete (annatto) seeds for achuete oil
- 4 to 5 pounds whole rack of beef or pork ribs bone-in
- 3 Tablespoons calamansi or lemon juice
- 1/4 cup soy sauce
- 2 teaspoons minced garlic
- 1 whole onion chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Make the achuete oil: Combine the vegetable oil, 1 teaspoon minced garlic, bay leaves and a tablespoon of the achuete (annatto) seeds in a small saucepan. Bring to a boil and simmer for 3 to 5 minutes till oil becomes red. Remove from stove top and cool for one hour. Rub this oil on the ribs.
Marinate the ribs with the rest of the ingredients: calamansi juice, soy sauce, garlic, onion, salt and pepper. Put the ribs in a non-reactive container and cover with plastic wrap. Keep refrigerated for 6 hours or overnight.
The next day, discard the liquids. Put the ribs in a large roasting pan, meat side down. Cover all over with aluminum foil. Bake at a preheated oven of 375 degrees for 1 hour to soften.
Preheat the outdoor grill on medium-high heat. Take ribs out of the oven and transfer to the grill. Cook this amount of beef on indirect heat for about 30 minutes till ribs turn a dark brown or are cooked all over.
Slice ribs individually. Serve warm with green salads and grilled corn.
Serving: 1g | Calories: 59kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 1392mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.6mg