Boneless beef ribs are a versatile cut of meat, though they do tend to be tough. It is possible to barbecue boneless ribs, but it takes a little bit of prep work and some time to ensure that they come out tender, instead of tough. Grilled boneless ribs can be served with sauce, or they can be sliced thinly and used for sandwiches.
Buying Tips
Look for boneless beef ribs that have the least amount of visible fat. There will be some, but make sure that it has more meat than fat. Boneless beef ribs are not always available, so either ask the butcher to de-bone some for you, or slice the meat free from the bone with a sharp paring knife when you get them home.
Trimming Tips
Rib meat is attached to the bone with very tough and fibrous connective tissue. This usually has a silver tint to it. Trim all of the visible connective tissue from the beef ribs. Take as little of the meat with it as you can. Trim any visible fat from the outside of the beef ribs as well.
Marinating Tips
Marinating breaks down the collagen between the muscle fibers in meat. As the collagen breaks down, it softens into gelatin, returning moisture to the meat and making it more tender. They also break down the muscle tissue itself, though only on the surface of the meat. Marinades are available in packaged mixes and bottles, but making your own allows you to control the sodium level. All a good marinade needs is an acid like wine, vinegar, soy sauce or citrus juice, an oil, and seasonings. Marinate the meat overnight in a plastic zipper bag.
Cooking Tips
Spray your grill with nonstick cooking spray before turning it on. Preheat the grill to 250 F. Once the grill rack is hot, add the ribs, leaving a little space between them. Cook the ribs for 5 minutes or so and then turn them with tongs. Don’t use a fork, because poking holes in the meat lets its juices escape. Cook the ribs for five minutes at a time for a total of 20 minutes or until an instant-read thermometer reads at least 145 F.
References
- Amazing Ribs; The Zen of Beef Ribs; Craig "Meathead" Goldwyn
- Exploratorium; The Science of Meat; What Gives Meat Its Flavor? Anne Gardiner and Sue Wilson
- Epicurious; Darned Good Boneless Short Ribs;Fred Thompson; May 2009
- Food Network: Iron Works BBQ's Boneless Beef Ribs
- University of Illinois Extension: Cooking Meat
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