Barbecued Beef Rack
I was planning to do a Korean meal using some flanken-cut ribs I have in the freezer but then I saw an entire rack of beef ribs in our local grocery store. I have often seen individual ribs for sale, but this is the first time I recall seeing them in a rack locally and I thought they would work very nicely for what I had in mind. The marinade I settled on is typically Korean, featuring lots of garlic, ginger and soy but, rather than the Asian pear that is sometimes used as a tenderizer, I am using some canned pineapple instead…
To prepare the ribs, I cut down between the bones quite deeply and then scored the meat and membranes so as to allow the marinade to penetrate and help the ribs cook quickly. After, I salted the meat quite liberally using garlic salt and made sure to rub some into the ends of the bones.
The marinade is made by blending together the following:
- 4 rings of canned Pineapple;
- 2 tbsp. Sugar;
- 1 tbsp. minced Ginger;
- 2 tbsp. Garlic Puree;
- ¼ cup Soy sauce;
- 1 tbsp. Cracked Black Peppercorns;
- 2 tbsp. Sesame Oil.
Pour the marinade over the meat and rub it well into the cuts you have made. Ideally, it would be best to marinate the meat in a plastic bag, turning it several times, but I didn’t have a large enough bag and so settled for a Tupperware container. The ribs need to marinate overnight.
Grilling was fairly straightforward. I kept the barbecue covered and cooked the rack over a medium hot flame for the first 15 minutes or so and then finished over a high flame for some charring. The result was meat that was nicely caramelized and browned on the outside and still very pink near the bone.
I have to say that these were just about the best beef ribs I have ever cooked. The pineapple did leave the meat nice and tender but, funnily enough, the rest of the marinade flavored the meat only in the subtlest way and wasn’t all that noticeable… Instead, it was just a lovely flavor of barbecued beef.
In truth, I can probably take less credit for the success of this dish than is due to the fact that this was a really nice quality piece of meat. I served it with Korean Banchan style side dishes, as you see in the first picture, and the meal was excellent. No rice necessary…