- 4 to 5 pounds beef back ribs (about 10 ribs)
- 1/2 cup ketchup
- 1/2 cup honey
- 1 (4-ounce) can diced green chilies
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
How to make it:
Trim excess fat from beef ribs.
Combine salt, pepper, and cayenne.
Rub over the ribs.
Preheat grill and prepare for indirect grilling with a drip pan.
Place ribs on grill over drip pan and close the lid.
Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 F/130 C).
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic, and mustard in a saucepan.
Heat over a medium-low temperature, stirring until even and warmed through.
When the ribs are nearly finished cooking, begin brushing the sauce on them until you get a thick coating.
Once cooked through, remove from heat and let stand for 5 minutes.
Cut into individual ribs and serve.
Make a little extra sauce to serve on the side.
Enjoy!
Source: TheSpruceEats