Although we highly suggest you make these ribs as a “Human Rib Cage” for Halloween or another spooky celebration, the real focus of this recipe is on the taste of the ribs themselves – which are delicious no matter the occasion!
The homemade barbecue sauce enhances the flavor more than any other BBQ sauce we’ve ever tried, so that’s definitely a must if you were considering skipping that step. Each tender bite of these ribs will make you question how you ever made them before…they’re really that amazing. And the best part is that they’re completely grill-optional! We baked our ribs in the oven, and they were moist, yet gently crisped on the outside, which is the exact texture we always hope for.
Let us know if you give these a try!! Enjoy!
Charred “Human Ribs” Beef Rib Cage
Equipment
- a grill (optional, can use the oven)
Ingredients
For the ribs:
- 1 tsp whole black peppercorns
- 7-8 lbs beef back ribs (1 rack) membrane removed and racks cut into about 13 individual ribs
- 2 cups cola
- 1 1/2 tsp kosher salt
For the barbecue sauce:
- 2 cups ketchup
- 2 cups lightly packed dark brown sugar
- 1 cup apple cider vinegar
- 1 cup unsulfured molasses
- 1 cup canned tomato sauce
- 1/2 cup tomato paste
- 1/4 cup your favorite hot sauce (we prefer Frank's Red Hot)
- 2 tbsp liquid smoke
- 2 tbsp Worcestershire sauce
- 2 tbsp garlic powder
- 1 tbsp yellow mustard
- 1 tbsp ancho chile powder, or chile powder
Instructions
Cook the ribs.
- Place the ribs in a large stockpot. Pour in the cold and add enough water to just cover them. Bring to a boil over high heat, skimming off any foam that rises to the surface. As the liquid is coming to a boil, add the salt and peppercorns. Once at a boil, reduce the head to low, cover, and gently simmer until the meat is tender but not falling off the bone, which is about 2 hours. Line a rimmed baking sheet with paper towels. Use a slotted spoon to transfer the ribs to the baking sheet. Discard the cooking liquid; remove the paper towel form under the ribs and discard it.
- Lightly coat an outdoor grill. Heat the grill to medium-high (or adjust an oven rack 10 inches from the head source and pre-heat the broiler to high).
Divide the barbecue sauce among three bowls.
- Use one bowl for mopping over the raw ribs, one for mopping over the ribs as they cook, and the last bowl for serving alongside the cooked ribs. Working in batches, use a brush to mop the ribs with the barbecue sauce (instructions for barbecue sauce below). Discard that bowl of BBQ sauce when you're done. Transfer the ribs to the grill – or oven – and grill until lightly charred on all sides, turning them and brushing with more barbecue sauce as you go, 10-12 minutes total. Transfer the ribs to a platter. Serve with the remaining barbecue sauce alongside.
Notes
To make the barbecue sauce:
- In a medium saucepan, whisk together the ketchup, brown sugar, vinegar, molasses, tomato sauce, tomato paste, hot sauce, liquid smoke, Worcestershire sauce, garlic powder, mustard, and ancho chile powder and bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer, stirring often, until the sauce is thick and glossy, about 15 minutes. Transfer to an airtight container if not using immediately.
