Grilled Beef Ribs

Nothing says summer like sweet and smokey ribs on the grill. Celebrate Independence Day, or any sunny Saturday, with family, friends and this simple meal that's sure to please a crowd.


  • 5 pounds Beef Back Ribs, tightly trimmed by butcher


  • 1/2 cup ketchup
  • 1/3 cup Dijon-style mustard
  • 1/3 cup BBQ sauce
  • 1/4 cup finely chopped jalapeno pepper
  • 2 tablespoon minced ginger
  • 2 tablespoons water
  • 2 tablespoons packed brown sugar


  1. Combine ketchup, mustard, BBQ sauce, jalapeno pepper, ginger and water in small bowl; whisk until blended. Reserve 1/2 cup marinade; add brown sugar and set aside for basting.
  2. Place Beef Ribs in shallow pan or extra large food safe plastic bag; add remaining marinade. Turn to coat. Cover pan tightly or close bag securely; marinate ribs in refrigerator 1 to 4 hours, turning occasionally. Remove ribs from marinade; discard marinade.
  3. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquettes to each side. Position cooking grid with handles over coals so additional briquettes may be added when necessary.
  4. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan; cover tightly with aluminum foil. Place foil pan on cooking grid; cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. 
  5. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved marinade; grill, covered, 10 to 15 minutes, turning and basting occasionally.

Cook's TipS: 

  • Add 3 to 4 additional briquettes to each side of fire grate every 30 minutes or as necessary to maintain proper heat during grilling. 
  • If using a gas grill, set to low-medium heat on just one side of the grill, place your ribs in the pan over the "cool" side of the grill. If you have a large enough grill, turn your outer-most burners to low and leave the central burners off, place the ribs in the pan over this central "cool" zone. 

Alternative Cooking Method: 

You can also slow roast these ribs in the oven instead of on the grill. Simply set oven to 300 degrees and roast ribs in the foil pan, tightly covered with foil for 2 to 2-1/2 hours or until ribs are fork-tender. Required cooking time will depend on thickness of rib bones and meat. Then finish ribs on the grill following step 5 to capture that grill flavor!