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Smoked Beef Ribs with Sumac Onions

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.
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Prep Time 30 minutes
Cook Time 5 hours
Dry Brining 4 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 food processor, blender, or immersion blender
  • 1 spray bottle

Method
 

For the Ribs
  1. 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
  2. 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
  3. 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.
  4. 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
  5. 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
  1. 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
  1. 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
  2. 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
To Assemble
  1. Arrange the beef ribs on a platter and cover them with onions. Top with fresh mint leaves, if desired. Serve immediately alongside the remaining onions and the white bean puree.
    fresh mint leaves

Notes

** 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.