Grass-fed Beef Ribs dry aged
Bergalia Farm or Breakout River Meats Cowra, dry-aged fresh body grass-fed beef.
These ribs have lots of meat on them and are prepared the American way.
Cooking tip - Beef ribs are meant to be slow BBQ'd, slow roasted or slow cooked and smoked. When you give them enough time(6+ hours) the meat becomes tasty, juicy and tender.
Jordo's tip - Marinade for a minimum of 24 hours before cooking. Whist cooking, spoon / baste the run-off marinade back onto the ribs and you will end up with a toffee like marinade glaze when done.
See also: Grass-fed Brisket Meat for another great recipe that can be adapted to ribs!