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

Get Ingredients

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.

How to Cook

Grilling

Oven Roasting

Beef Cuts

Rib Oven-Prepared Bone In

Grilled Slow-Roasted Buffalo-Style Basted Beef