BBQ Beef Ribs are a best friend of summer barbecues. Tender meat falling off the bone mingles with seasonings and herbs for an unforgettable bite. We pair it with a flavorful caramelized onion purée, blistered shishito peppers, and roasted fingerling potatoes.
Beef raised locally with respect and care for the herd is better for you, the environment, and the local economy. Sources like these offer the chance to support family initiatives … and improve what’s on your table. Chef Kevin’s recipe for BBQ Beef Ribs builds flavor into the beef ribs with caramelized onion purée. Yes, it takes more time than opening a bottle of store-bought sauce. But the delicious results justify the effort. A chilled bottle of Grenache (yes, that is a red wine, and it can be chilled in summer) will complement the fats and flavors of the beef. You’ll find yourself making this dish more than once this summer.
Should I Use a Charcoal or Gas Grill for These BBQ Beef Ribs?
For our BBQ beef ribs, the choice between a charcoal and a gas grill really comes down to you. Charcoal grills are fantastic for giving that deep, authentic smoky flavor. They can also achieve higher searing temperatures if you want to develop a crispy bark. However, charcoal grills take more time to heat up and maintaining a consistent temperature can be more challenging. Gas grills, on the other hand, are great for convenience and precise temperature control. You get consistent cooking without constant monitoring. The downside is they don’t naturally produce the same intense smoke flavor as charcoal. But you can always use a smoker box with wood chips to achieve that.
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BBQ Beef Ribs with Shishito Peppers and Fingerling Potatoes
- Yield: Serves 4-6 1x
Description
A little bit of spice makes everything more delicious!
Ingredients
For the main components:
- 3 beef rib racks
- 1 pint caramelized onion puree
- 2 lb fingerling potatoes
- 1 lb shishito peppers
For the roasted beef ribs:
- 1 cup sage, chopped
- 1 cup rosemary, chopped
- 2 tbsp garlic chopped
- 3 tbsp black pepper, ground
- 2 tbsp salt
- 2 lemons, juiced
For the caramelized onion puree:
- ½ cup butter
- 3 vedalia onions
- ½ cup sugar
- 2 tbsp sea salt
- ½ cup water
For the roasted fingerling potatoes:
- 2 lb fingerling potatoes, cut in half lengthwise
- 2 rosemary sprigs
- 1 tbsp olive oil
- Salt and pepper, to taste
For the shishito peppers:
- 1 lb shishito peppers
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 lemon, cut in half
Instructions
For the roasted beef ribs:
- Preheat grill to medium-low (250-275 degrees).
- Season beef ribs with rosemary, sage, salt, pepper and lemon juice.
- Place on grill bone-side down and close lid to cook for roughly 1 hour.
- Remove ribs and wrap in foil or high-quality butcher paper. This will allow the ribs to cook and retain moisture and give you an even cook on the ribs.
- Cook for an additional 2 hour. Check for tenderness. Tip: the meat should pull away from the bone easily but not fall off on its own. This will leave the meat with a very slight toothiness.
- Once cooked to your desired doneness, remove and keep ribs in their cooking pouch while you increase the temperature of the grill to medium-high.
For the caramelized onion puree:
- Combine all ingredients in a medium sauce pot and bring to a simmer.
- As the onion mixture cooks it will begin to caramelize. Stir and scrape all the fond back into the onion mixture. This will continue to darken as it cooks. Turn down the cooking temperature and allow to cook until a uniform caramel color.
- Remove from heat and puree with food processor or hand blender. Puree as smooth as you can and desire. Chunky is also okay.
- Set aside until ready to serve.
For the roasted fingerling potatoes:
- Combine all ingredients in a medium mixing bowl and place into a foil pouch.
- Place on grill while ribs are cooking. They will cook like a baked potato.
- Once fully cooked, open the top of the pouch carefully and allow potatoes to brown.
- Remove from grill and set aside until ribs are ready.
For the shishito peppers:
- Heat grill to medium-high heat.
- Season peppers with olive oil and sea salt.
- Place peppers on the grill in an even layer. Char and mark the peppers to desired doneness. Remove from grill and set aside.
To plate:
- Cut each rib into 2-bone sections. Serve with the onion puree and a small amount of potatoes and several shishito peppers.
- Squeeze the lemons over the entire dish and serve.
Recipe by Chef Kevin Hermann, 408 Heirloom
Styling by Keith Recker
Photography by Dave Bryce
Linens by Adiv Pure Nature
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