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Look for beef ribs that are firm to the touch and have a clear red color.
Beef short ribs, cut from the flank, are tough and fatty but meaty. Back ribs come from the prime rib and are more tender but less meaty than short ribs.
Refrigerate ribs in their original packaging for up to four days or freeze in heavy-duty aluminum foil for up to 12 months.
Rub ribs with a spicy “dry rub” and refrigerate overnight in a sealed plastic bag. Grill ribs for up to 3 hours on a low-heat barbecue (250°F and 130°C) with the lid closed until they are fork-tender. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce, turning several times.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.