Origin:
Flavorsofnations bring recipe “BBQ Ribs”, a food from the USA, developed mainly in the Southern states where the barbeque culture is an integral part of the culinary culture. The slow-cooking method over an open fire or smoker is rooted in indigenous and African American culinary traditions. Different regions of the U.S. developed their own distinct BBQ styles, from Texas-style (smoky and dry-rubbed) to Kansas City-style (rich and saucy) over time. It is being put on the map just as barbecue beef ribs should be — today, beef ribs are an international favorite at potlucks and barbecues everywhere.
Category by Flavorsofnations:
- Dish Type: Main Course
- Subcategory: Non-Vegetarian, Spicy Food
Ingredients by flavorsofnations:
| Ingredient | Quantity for 4 Servings | Quantity for 6 Servings | Quantity for 8 Servings | Quantity for 10 Servings |
| Beef Ribs | 2 lbs | 3 lbs | 4 lbs | 5 lbs |
| Salt | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Black Pepper | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Smoked Paprika | 2 tsp | 3 tsp | 4 tsp | 5 tsp |
| Garlic Powder | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Onion Powder | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| Brown Sugar | 2 tbsp | 3 tbsp | 4 tbsp | 5 tbsp |
| Chili Powder | 1 tsp | 1.5 tsp | 2 tsp | 2.5 tsp |
| BBQ Sauce | 1 cup | 1.5 cups | 2 cups | 2.5 cups |
| Apple Cider Vinegar | 2 tbsp | 3 tbsp | 4 tbsp | 5 tbsp |
| Olive Oil | 2 tbsp | 3 tbsp | 4 tbsp | 5 tbsp |
| Mustard | 1 tbsp | 1.5 tbsp | 2 tbsp | 2.5 tbsp |
| Worcestershire Sauce | 1 tbsp | 1.5 tbsp | 2 tbsp | 2.5 tbsp |
Nutritional Information for Spices by Flavorsofnations:
| Spice | Calories (per tsp) | Key Nutrients |
| Black Pepper | 6 | Manganese, Iron |
| Smoked Paprika | 6 | Vitamin A, Antioxidants |
| Garlic Powder | 4 | Vitamin C, Selenium |
| Onion Powder | 8 | Calcium, Potassium |
| Chili Powder | 6 | Vitamin C, Capsaicin |
Instructions by Flavorsofnations:
- Prep the Ribs: For more effective seasoning absorption, peel off the membrane from the back of the ribs.
- Seasoning the Ribs: Drizzle the ribs with olive oil, then generously season with the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and chili powder.
- Marinate: Allow those ribs to sit for at least 2 hours in the refrigerator, or overnight if you can for ideal flavor.
- Prepare the Grill/Smoker: Preheat it to 225°F (107°C) for low and slow warming.
- Prep and Cook the Ribs: Put the ribs on the grill and cook for 3 to 4 hours over indirect heat, flipping occasionally.
- Barbecue Sauce: Combine the barbecue sauce with apple cider vinegar, mustard, and Worcestershire sauce. Perfumed by this sauce during the last 30 minutes of cooking, the ribs become draped in a spellbinding glaze.
- Rest & Serve: Allow the ribs to rest for 10 minutes, then slice. Serve warm topped with additional BBQ sauce.
Doctor’s Advice by Flavorsofnations:
Who Can Benefit?
Recipients: • Athletes and Bodybuilders: Protein-filled, aids in muscle-building
•   Iron Deficient People: Red meat is rich in iron, which prevents anemia.
• Active Individuals: Delivers key nutrients to support energy and recovery.
Who Should Avoid?
• Persons with High Cholesterol: Beef ribs also have saturated fats, which can increase the levels of cholesterol.
• People with High Blood Pressure: Sodium in excess can lead to high blood pressure.
• People with Digestive Sensitivities: Much of the flavor in Indian food comes from heavy spices, and the fat content may be high as well, potentially making it hard to digest.
Conclusion by Flavorsofnations:
BBQ beef ribs — smoky, savory, and faintly sweet with a touch of heat. Cooking it for a longer time results in this tender meat that comes off the bone, making it perfect for any BBQ. Ideal for family get-togethers, summer BBQs and celebratory occasions. Serve it with coleslaw, mashed potatoes, or cornbread for a full meal!
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