Beef Ribs with Salsa Verde
The secret to these tender, mouth-watering beef ribs is to is to cook them low and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of garlic bread. Oh, so good!
Ingredients
- 1 rack Canadian beef back ribs about 5 lb/2.2 kg
- 1 loaf Furlani® Garlic Bread, grilled as per package instructions
Dry Rub:
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon Pepper
- 1 teaspoon granulated onion dehydrated onion flakes
Salsa Verde:
- 1 bunch charred green onions finely chopped
- ½ cup fresh Italian parsley finely chopped
- ½ cup fresh mint leaves finely chopped
- ½ cup fresh lemon juice
- 2 tablespoons capers if large, chopped
- Zest of 1 lemon
- 1 cup extra virgin olive oil
- 1 long red chili seeds removed, diced
- 2 garlic cloves minced
- 1 ½ teaspoons coarse salt
- ½ teaspoon freshly ground black pepper
Instructions
- Mix the dry rub ingredients, then sprinkle over both sides of the ribs. If time allows cover and refrigerate overnight.
- Preheat the oven to 250°F.
- Place the ribs on a large foil-lined rimmed baking sheet, then fold foil over or over-wrap with another sheet of foil and seal the edges to make a foil pouch.
- Roast in preheated oven for 3 to 3½ hours until meat is fork tender.
- While the ribs cook, make the Salsa Verde.
- Stir all the ingredients in a large bowl to blend. Set the Salsa Verde aside for at least 45 minutes before serving.
- Carefully unwrap ribs and set on a large cutting board. Drain liquid from foil into a small saucepan. Return ribs to baking sheet; set aside.
- ** If there is enough liquid from the pan to make a glaze/basting sauce: Boil liquid over medium-high heat, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup.
- Remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze, until hot, browned, and glazed.
- Spread about ⅓ cup of the Salsa Verde on a large cutting board and transfer the ribs from the grill to cutting board, placing the ribs meat side down directly on the Salsa Verde. Let rest 15 minutes before cutting into individual bones.
- Arrange the individual ribs on the Salsa Verde and spoon a little more over each rib. Serve with the remaining Salsa Verde, grilled Furlani Garlic Bread and a fresh caprese salad. Enjoy!
Video
Tried this recipe?Let us know how it was!