We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Joel’s Favourite Ribs
Early Summer 2015
The beef ribs are removed from whole prime ribs which are then served boneless as rib-eye roasts. There are generally seven ribs. Cut them in two leaving a three-bone and four-bone section. You can do Step 2 in the oven ahead of time and finish them on the grill later, if desired.
Serves 4
2 tsp (10 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
1 tsp (5 mL) salt
1 tsp (5 mL) cayenne (or to taste)
2 racks beef ribs, cut into 3 and 4 rib sections
1 Mix all the spices together and rub over ribs.
2 Heat barbecue to 250°F (120°C) by turning off 2 burners and leaving 1 on medium. Place ribs in a baking dish and cover with foil. Cook ribs, covered, for 2 to 3 hours until tender.
3 Turn up grill heat to 400°F (200°C). Remove foil, place ribs on grill and cook for 20 to 25 minutes, turning occasionally and brushing with pan juices until they are nicely glazed.
Serves 4
