Spice up your meal with Loup River Steaks

Okay who on here is tired of the same meals day after day. If you are reading this article you are probably the member of the household that does the majority of the cooking. Kudos to you, its a very daunting task and very easy to get stuck in a rut of cooking the same thing. There are 365 days of the year and nutritionist recommend 3 meals a day so that’s 1,095 meals and that’s not including having snacks made or desserts, that number is what is needed for your household to survive. Just wow, that makes me a bit depressed just thinking about all of the meals and all the trips to the grocery store. But wait, what if I can tell you theirs an answer to both those daunting tasks. The answer is… ME.. that sounds a bit arrogant as I am writing this article but fairly true. Let me tell you why. I run my families farm to table beef business. We raise our animals from start to finish and sell our beef all over the United States. You can buy 1/4 beef , individual cuts, or even take it a step further and purchase a beef box subscription, all of these options can be delivered directly to your door. No more running to the store to stand in the meat aisle trying to pick a mediocre cut that still coast an arm and a leg. Trust me on this, but once you taste the difference of our home raised 28 day age premium beef over the steak cut you get from Walmart you wont be going back. Now to help fix your other problem of the famous words,” What’s for Dinner” … Keep up with my blog I will be sure to share my favorite recipes. In honor of the title of this blog I will be sharing this Spicy Beef Back Rib recipe that is to die for and the link to purchase our ribs and have them sent to your doorstep is here https://loupriversteaks.com/shop/ribs-back/

Here at Loup River Steaks I try to keep everything as high quality and convenient for you as possible. Your life is all ready full of daunting tasks and dinner shouldn’t be one of them. So let me take a load off your shoulders and lets fill your freezer with homegrown beef and lets learn new recipes so when your family member ask those famous words of “What’s for dinner” , you know exactly what is.

Thanks for reading, your Nebraska Sandhills Girl

Spicy Beef Back Rib Recipe


  • 5 pounds beef Back Ribs, cut into 2 to 4 rib sections
  • 1 tablespoon vegetable oil
  • 1-1/2 cups finely chopped onion
  • 1 tablespoon minced garlic
  • 1 to 1-1/2 teaspoon crushed red pepper flakes
  • 1-1/2 cups chili sauce
  • ½ cup water
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt


  1. Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
  2. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
  3. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.


  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety


Nutrition information per serving: 379 Calories; 153 Calories from fat; 17g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 86 mg Cholesterol; 2194 mg Sodium; 25 g Total Carbohydrate; 0.8 g Dietary Fiber; 30 g Protein; 3.1 mg Iron; 4.8 mg NE Niacin; 0.3 mg Vitamin B6; 2.8 mcg Vitamin B12; 8 mg Zinc; 24.5 mcg Selenium; 114.5 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Vitamin B6.