5 from 1 vote

Recipe

By Christie Vanover | Published March 16, 2014 | Last Updated December 28, 2022

You don’t have to be a diehard pitmaster to make tender juicy beef ribs. All you need is a little time, a grill and some foil.

These ribs were marinated in a soy sauce-vinegar combo with a bit of Tabasco sauce for heat and some honey for a touch of sweet. I zipped them up with the marinade in a plastic bag first thing in the morning. After a couple of hours, I flipped the bag over to make sure both sides got equal love.

Three hours before dinner, I started cooking. These ribs cook over direct heat and indirect heat. Direct heat is when you cook food directly over the fire. Indirect heat is when the fire is on the other side of the grill. With the grill cover closed, the meat still cooks, but it’s not directly over the fire, so it doesn’t cook too fast or burn. If you have a gas grill, this just means turning off the burner(s) on one side. If you have a charcoal grill, you just need to push the coals to one side.

First using direct heat, sear the ribs on all sides.

Then using indirect heat, let the ribs cook in a covered 275-degree grill for 30 minutes.

Finally for super juicy ribs, wrap the ribs in a foil pouch and continue cooking for another 2 hours over indirect heat. As the ribs cook, the juices will remain in the pouch and will really flavor and tenderize the meat.

You can put all the ribs in one pouch, or you can make individual pouches with 3-4 ribs inside, so each person gets their own foil pack of meaty goodness.

Tender Juicy Beef Ribs

5 from 1 vote

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Ingredients

½ cup soy sauce
½ cup red wine vinegar
½ cup beef broth
2 tablespoons Tabasco sauce
3 tablespoons honey
2-3 pounds boneless beef ribs

Instructions

In a small bowl, whisk together the soy sauce, vinegar, broth, Tabasco sauce and honey. Place the ribs in a zip-top bag. Pour the marinade inside and rub to coat. Seal the bag and let marinate at least 4 hours.
Heat the grill to high. Place the ribs on direct heat and sear on each side for five minutes. Discard the extra marinade.
Move the ribs to indirect heat (For a gas grill, turn the heat off on one side and move the ribs to that side. For a charcoal grill, push the coals to one side and move the ribs to the side with no coals.). Close the lid and grill for 30 minutes.
Wrap the ribs in foil and continue grilling for 2 hours. The internal temperature of the grill should be kept at 275 degrees.
Open the foil pouch and place the ribs on a platter. Pour the broth from the foil pouch over the ribs and serve.