Smoked Beef Ribs with Sumac Onions
These Smoked Beef Ribs feature meaty ribs rubbed with a kofta-inspired rub, smoked low and slow on the BBQ, topped with sumac onions, and paired with pureed white beans.
Prep Time 30 minutes mins
Cook Time 5 hours hrs
Dry Brining 4 hours hrs
- 1 rack beef back ribs
- 1 tbsp dark brown sugar
- 2 tsp kosher salt
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp cardamom
- ½ tsp coriander
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
- ¼ cup red wine vinegar
Sumac Onions
- 1 red onion halved, thinly sliced
- 1 lemon juiced
- 2 tbsp olive oil
- 2 tsp sumac
- ½ tsp kosher salt
Pureed White Beans
- 1 (398 ml, 14 fl oz) can white beans drained and rinsed
- 1 clove garlic peeled
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp kosher salt
- 1 cup yogurt 3% milk fat or higher
To Serve
- fresh mint leaves for sprinkling
For the Ribs
Remove the membrane from the back of the ribs. ** Place the ribs on a cooling rack suspended over a baking sheet. Set the ribs aside.
1 rack beef back ribs
In a bowl whisk to combine the sugar and spices. Rub the mixture all over the ribs and transfer them to the fridge. Let the ribs chill uncovered for a minimum of 4 hours or overnight.
1 tbsp dark brown sugar, 2 tsp kosher salt, 1 tsp turmeric, 1 tsp cumin, ½ tsp cardamom, ½ tsp coriander, ½ tsp black pepper, ½ tsp crushed red pepper flakes
Take the ribs out of the fridge one hour prior to cooking. Preheat the oven to 250°F or heat your charcoal grill to the same temperature using a single basket of coals organized to one side of the grill.
Place the ribs in the oven or over indirect heat on your BBQ. Let smoke or bake for 4 hours. Start misting the ribs with red wine vinegar every 15 minutes in the last hour of cooking.
¼ cup red wine vinegar
Take the ribs out of the oven or off of the grill when they register an internal temperature of 208°F. Wrap the ribs in tin foil or waxed butcher's paper and let rest for 35-40 minutes before slicing and serving.
For the Onions
Once the beef is on the grill, make the onions. Place the onions in a bowl and add the lemon juice, olive oil, sumac, and salt. Stir to combine, cover, and transfer to the fridge. Let the onions chill for a minimum of 2 hours.
1 red onion, 1 lemon, 2 tbsp olive oil, 2 tsp sumac, ½ tsp kosher salt
For the White Beans
Place the white beans and garlic in a food processor and blitz. With the food processor running, stream in the olive oil and lemon juice. Add the salt and blitz for a few minutes more.
1 (398 ml, 14 fl oz) can white beans, 1 clove garlic, 2 tbsp lemon juice, 1 tbsp olive oil, ½ tsp kosher salt
Transfer the white bean puree to a bowl and add the yogurt. Stir to combine. Taste and season with additional salt accordingly. Let the beans chill for 1 hour prior to serving.
1 cup yogurt
** There is a membrane that runs along the outside of the bones that does not break down during the cooking process. Here's a helpful video showing you how to remove it.
Keyword beef, beef ribs, onions, sumac, white beans, yogurt