Grilled Slow-Roasted Buffalo-Style Basted Beef

Give meaty Beef Back Ribs the favourite bar-food treatment with a spicy rub and glaze. Slow oven-roasted first, followed by a quick barbecue time after saucing, serve these ribs with lots of crunchy veggies and dip, and lots of napkins!
Yield 4 Servings Prep. Time 10 min Marinating Time 180 min Cooking Time 135 min Total Time 325 min


Here are the following ingredients:

  • 6 tbsp (90 mL) Louisiana-style hot pepper sauce, such as Frank’s, divided
  • 2 tbsp (30 mL) minced fresh thyme
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) chili powder
  • ½ tsp (2 mL) salt
  • 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg)
  • 2 tsp (10 mL) cider vinegar

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine hot pepper sauce, thyme, garlic, chili powder and salt in a small bowl. Set aside ¼ cup (60 mL) of the mixture. Place ribs on a platter and rub all over with remaining sauce mixture. Cover and refrigerate for 3 hours or overnight.

  2. Preheat oven to 250°F. Uncover ribs and transfer to a foil-lined rimmed baking sheet. Roast in preheated oven for 2 to 3 hours until crispy and browned.

  3. Grill ribs over medium heat in a closed barbecue, for 5 to 10 minutes, turning occasionally, until hot and browned. Transfer to a cutting board. Cut rack into individual ribs.

  4. Combine reserved ¼ cup (60 mL) sauce mixture with vinegar in a large bowl. Add grilled ribs to bowl, tossing to coat with sauce.