Boneless beef ribs are among the most economical cuts of beef available. At the same time, they can taste great. The ribs are cut from chuck flat strip steaks into the size of ribs. The meat itself can be tough, so the best way to cook it is with low heat.
Things You'll Need
- Boneless beef ribs, 2 to 4 lbs.
- 1/2 cup soy sauce
- Juice of one lemon
- 3 cloves garlic, sliced finely
- Black pepper
- Smoked paprika
- Airtight container
Make the marinade by combining the soy sauce, lemon juice, garlic, seasonings and spices. Place the ribs and marinade in an airtight container and let them sit in a refrigerator for at least four hours.
Light the grill. Soak two small balls of newspaper in vegetable oil. Place them on one side of grill, near the wall. Stack the charcoal around and on top of balls. Light the newspaper on fire. The oil on the newspaper will ignite the charcoal, without the chemical taste of lighter fluid. When the flames die down and the coals are orange and gray, the fire is ready for cooking.
Place the ribs on the grill. You'll want them on the opposite side of the grill, away from the fire. This will keep the heat on the meat relatively low, and allow for a longer cooking time that will break through the toughness. Cook for 25 to 30 minutes, turning frequently.
- Photo Credit meat on grill image by blaine stiger from Fotolia.com
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