- 3 to 4 pounds beef back ribs (about 8 ribs)
- 1/2 cup ketchup
- 1/2 cup honey
- 1 4 ounce can green chilies, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
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 degrees F.).
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.
Recipe by Derrick Riches of About.com