Teriyaki Dinosaur Bones

Course : Beef
Serves: 6
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Ingredients:

6 pounds beef back rib bones -- (6 to 8 in.), fat trimmed
3/4 cup soy sauce
1/3 cup sugar
2 cloves garlic -- minced or pressed
2 teaspoons minced fresh ginger
2 tablespoons tomato-based chili sauce
1 teaspoon salt
1 teaspoon fresh-ground pepper
 

Preparation / Directions:

Cut ribs into 4- to 6-rib sections. Wipe with a damp towel. In a heavy-duty gallon-size plastic food bag, combine 3/4 cup water, soy sauce, sugar, garlic, ginger and chili sauce. Pour half this mixture into another heavy-duty gallon-size plastic food bag. Put half the ribs in each bag, seal, and turn over several times to mix well. Set bags in a bowl and refrigerate at least 3 hours or up to 1 day, turning bags over several times. Prepare barbecue. When coals are ready, lift ribs from marinade and lay on grill. If there is not enough space for all the ribs, cook in sequence. Discard marinade. Cook until ribs are browned and have reached desired doneness, about 25 minutes for rare (red at bone, cut to test), 35 minutes for medium-well (no longer pink at bone). Serve with salt and pepper to season to taste.

 

Nutritional Information:

64 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 2058mg Sodium


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