Boneless Beef Back Rib Fingers Food
THE BEST BONELESS RIBS
These are the best tasting beef ribs I have ever had in my entire life. This recipe was given to me by a dear friend, which was passed on to her in her family. I usually double this recipe when I make it. It's great in the oven or in the crockpot! I like to use the boneless beef spare ribs.
Provided by Chef Chelle in PA
Categories Meat
Time 2h5m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large pot and bring to a slow boil. Simmer for 45 minutes.
- Double wrap ribs in aluminum foil, place in a 9x13-inch baking dish and bake for 1 1/2 hours in a 350°F oven.
- Remove ribs from the aluminum foil.
- Place ribs and sauce in a roaster and bake uncovered for 45 minutes in a 350°F oven.
Nutrition Facts : Calories 481.2, Fat 1.8, SaturatedFat 0.1, Sodium 2796.6, Carbohydrate 100.5, Fiber 5, Sugar 88, Protein 6
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- Prepping the beef finger meat for the grill is very important. These little strips of rib meat are very fatty and typically also have the membrane attached to the bottom. This part can be a little bit labour intensive, but you want to remove the membrane from the meat because this layer will cause the meat to seam very tough, when in actual fact it is quite the opposite. I was able to remove most of mine with my fingers, but if you need to use a knife, then that’s ok.
- I drizzled the meat with a thin coating of butcher bbq butter flavored grilling oil and then hit it with a heavy dose of Fergolicious BBQ SPG rub. You could use any beef rub that you have on hand, but we like the SPG because of it’s Salt, Pepper, Garlic with a hint of citrus. It pairs really well with the fatty beefy finger meat. Once the meat is seasoned you want to put it onto your skewers by pushing the skewers through the middle of the meat.
- I cooked my finger meat directly over charcoal on the skewers for about 30 minutes until the outside was nice and crispy. I rotated the skewers about every 5 minutes to get an even browning on all sides. If you are cooking on a gas grill or pellet cooker, so you put the skewers directly on the grill at 500-600 degrees to get the same result as when I cooked on charcoal.
- Once the finger meat is done cooking, take it off the grill and rest, covered in foil for at least 10 minutes. This will allow the juices to settle down and the meat to steam a little bit and slow the cooking process under the foil. I also use metal skewers, so it gives them a chance to cool enough to be handled. I like to serve the finger meat right on the skewers, but if you want to remove it you absolutely can.
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