Colombian-Style Barbecued Beef Ribs
Slow-grilled beef ribs turn deeply browned and tender over indirect heat, finished simply with bright ají for a smoky, savory main.
Prep 5 min · Cook 4 hr 5 min · Total 4 hr 20 min · Makes 4 servings
Ingredients
- 12 beef rib bones
- Kosher salt and freshly ground black pepper
- 1 recipe ají
Directions
- Sprinkle the ribs liberally with salt and pepper, making sure you season every side. Fill and light one charcoal chimney. Once the coals are fully ignited and coated in gray ash, dump them onto the charcoal grate and arrange them evenly over half of it. If you’re using a gas grill instead, turn half the burners to high heat. Put the cooking grate on, close the lid, and heat the grill for 5 minutes. Scrub the grate clean, then oil it.
- Arrange the ribs on the cooler side of the grill. Cook them there, turning them now and then, until they have a dark brown crust and a knife slides between the bones with little resistance, about 4 hours. Take the ribs off the grill, rest them for 10 minutes, and serve with ají.