Beef back ribs... but not really grilling weather.
Raided the deep freeze this am to see what my frugal little hands could find, and found a rack of beef back ribs that I had intended to grill this summer, but overbought. It's a little gross and wet around here today, so I'm not much feeling like standing outside all day.
Thinking of doing a latin-style braise, tomato based with chiles and coffee like I've done with beef shortribs, but haven't braised this kind before. Any other suggestions/tips?
Personally, I would slow roast them in the oven @ 225*....with your favorite rub, or finish/brush with sauce over the last hour to create a crust. The meat is not the same as Short Ribs and I do not think it lends itself to braising very well. I've used these bones/meat/ribs to make soups in the past and the meat was never really a standout in my mind in the finished soup.