Follow these steps for perfect results
Beef Boneless Ribs
cut in half
Hot Sauce
Crushed Red Pepper Flakes
Dried Ancho Chile Powder
Cayenne Pepper
Garlic Powder
Cumin Seeds
ground into powder
Salt
Black Pepper
Dark Brown Sugar
Tomatoes
diced
Stone Ground Mustard
Chicken Broth
Cut the beef ribs in half.
In a bowl, combine hot sauce, crushed red pepper flakes, ancho chile powder, cayenne pepper, garlic powder, ground cumin seeds, salt, black pepper, and dark brown sugar.
Add the diced tomatoes and stone ground mustard to the bowl with the spice mixture and mix well.
Place the ribs in the bowl with the marinade, turning to coat all sides.
Refrigerate the marinating ribs for at least 2-4 hours, or preferably overnight.
Prepare a large aluminum foil pouch.
Place the marinated ribs and all of the marinade into the foil pouch.
Crimp the foil edges tightly to seal the pouch.
Preheat oven to 225 degrees Fahrenheit.
Place the foil pouch in the preheated oven.
Roast for 6 hours.
Carefully remove the foil pouch from the oven.
Open the pouch, transfer the ribs to a plate, and spoon the sauce over the ribs.
Serve the Demon Ribs hot with Native American fry bread, tortillas, or warm pita bread.
Expert advice for the best results
For extra smoky flavor, add a few drops of liquid smoke to the marinade.
Serve with a side of creamy mashed potatoes or cornbread to balance the heat.
Everything you need to know before you start
15 minutes
Can be marinated overnight.
Serve on a rustic platter, garnished with chopped cilantro and a lime wedge.
Corn on the cob
Coleslaw
Baked beans
Cuts through the richness and spice.
Complements the smoky flavor.
Discover the story behind this recipe
Inspired by Southwestern flavors and grilling traditions.
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