Garlic Beef Back Ribs with Creamy Cucumber Salad

Directions

Prep time: 20 minutes
Marinating time: 2–12 hours
Total time: 3–13 hours
Serves: 4–6

• Season ribs with salt and pepper and place in container or sealable bag. Add marinade, cover and place in fridge for 2–12 hours.
• Remove ribs from marinade and drain, discarding marinade. Pre-heat barbecue to medium heat.
• Grill ribs, meat-side down, for 10–15 minutes, until brown and well coloured.
• Place cucumber and onion in a bowl and mix in salt. Let sit for 30 minutes. Squeeze liquid from mix with your hands, then place on paper towel and press with more paper towel until as dry as possible.
• Move ribs to top rack of barbecue, bone-side down. Turn heat down to lowest setting and close lid. Cook for about 25–30 minutes, until tender and cooked to an internal temperature of 71°C (160°F). Check every 10 minutes to make sure they don’t get too dark as they slowly caramelize.
• Transfer cucumber and onion mixture to a clean bowl. Add all remaining ingredients but almonds and mix well. Cover and chill until ready to serve, then sprinkle almonds on top.
• Remove ribs from grill and cover lightly with foil while they rest for 30 minutes. Cut between bones and serve with cucumber salad.