grilled beef rack of ribs

(Family Features) Firing up the grill is an American tradition. The farm families who produce the food so many people enjoy at backyard cookouts want to share some of their favorite grilling recipes, as well as an appreciation for how food gets from the farm to the table.

Farmers like Amanda Folkens, from Iowa, Danell Kalcevic, from Colorado, and Nicole Small, from Kansas, have joined with more than 70 other farmer volunteers across the country in the CommonGround program as a way to talk with home cooks about how food is grown and raised.

“On our farm, animal care is top priority, as it is for thousands of other family farms in the U.S.” said Amanda. “By keeping our animals indoors, we make sure they are protected from predators, disease and bad weather.”s

To learn more about family farms and facts about your food, visit

The two recipes I am sharing today are perfect for a weekend meal, especially if you can sit outside and enjoy the lovely weather. Most of us eat pork ribs, but beef ribs are very tasty and hearty as well. This recipe for beef rack of ribs only has you grilling them for a bit and then you slide them into the slow cooker of your favorite barbecue sauce and let them drink in all that goodness! You actually could do the grilling part one day and then put them in the slow cooker before you head out the door the next morning and have a delicious dinner waiting when you arrive home that night.

The potatoes are easy to make and have a twist on them as they use some honey. Anything caramelized while roasting in the oven is good, but add a little something sweet and they get even better! These country barbecue potatoes will pair perfectly with the beef rack of ribs.

Don’t forget a nice fresh green salad, preferably from your own backyard garden with fresh lettuce and some nice home grown tomatoes. Serve all of this with some nice hearty bread to soak up some of that extra barbecue sauce from the ribs as well.

country barbecue potatoes

Things to Know Before You Shop the Meat Case

  • There’s no need to pay extra for poultry or pork that’s labeled hormone-free. USDA prohibits farmers from using hormones to raise chicken and pigs.
  • Nearly all beef cattle, whether raised organically or conventionally, spend the majority of their lives on pastures eating grass.
  • Purchasing organic, grass-fed and free-range meats does not make them safer to consume. These labels refer to how the animals are raised, but all meat and poultry can contain bacteria that could cause illness.
  • Most cases of foodborne illness can be prevented with proper processing, handling and cooking of food to destroy bacteria.

Beef Rack of Ribs

By Danell Kalcevic
Serves: 4 to 6

Grilled Beef Rack of Ribs


  • salt, to taste
  • 1 tablespoon black pepper, to taste
  • 1 tablespoon seasoned garlic salt, to taste
  • Cayenne pepper, to taste, optional
  • 1-2 racks of beef ribs
  • 1 tablespoon yellow mustard
  • 1/3 cup brown sugar
  • 1 bottle your favorite barbecue sauce


The night before serving, prepare rub for beef ribs (salt, pepper, seasoned garlic salt and optional cayenne pepper). Sprinkle both sides of ribs and then rub vigorously. Wrap in plastic wrap and refrigerate overnight.

In the morning, place on medium temperature grill and spread yellow mustard and brown sugar on each side of the ribs. Grill for 5 to 8 minutes until each side is slightly browned and caramelized.

Remove ribs from grill and slice with sharp knife. Place individual ribs in a crock pot on low. Add one bottle of your favorite barbeque sauce. Let simmer 6 to 8 hours.


Country Barbecue Potatoes

By Nicole Small
Serves: 4 to 6

Country Barbecue Potatoes

Website United Soybean Board


  • 2lb small red potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon honey
  • 3 teaspoons seasoned salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper


Preheat oven to 450°F.

Coat 9 x 13 baking pan with nonstick spray.

Cut potatoes into small to medium-sized pieces and put in pan.

Melt butter and honey, and then drizzle over potatoes. Sprinkle with seasoned salt, salt, garlic powder and pepper. Toss well to coat.

Bake, uncovered, for 25 to 30 minutes, or until potatoes are tender and golden brown. Stir potatoes at least once.


Source: United Soybean Board