Learn with recipes: ribs

Showing posts with label ribs. Show all posts

Thursday, March 13, 2014

Grilled Kiwi Chili Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer.

Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

Saturday, February 15, 2014

SANDRAS ORIGINAL ORANGE PINEAPPLE BABY BACK RIBS

My husband and I agree that these are the absolute best ribs weve ever made...

Servings: (4 to 6)
Prep: 10 Mins. |
3 hrs. 45 Mins.

INGREDIENTS:

***Baby Back Ribs:
3 racks pork baby back ribs
1 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and freshly ground pepper, to taste

***Marinade:
2 cups orange/pineapple juice -- (I use Tropicana)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika

***Sauce:
1-1/2 cups pineapple/orange juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

METHOD:

Remove thin silver membrane from the back of ribs (I use clean pliers). Place ribs in a large pot of water just enough to cover ribs, and sprinkle with garlic powder, onion powder, and kosher salt and freshly ground pepper, to taste. Bring to boil, reduce heat and cover to simmer for 1 hour. Remove ribs, and let cool for 15 minutes.

Meanwhile, in a bowl combine 2 cups orange/pineapple juice, both packets of teriyaki mix, 1 teaspoon freshly grated ginger, and smoked paprika. Pour marinade mixture over ribs in a non-reactive shallow pan. Cover and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill youll be using in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. Place ribs on rack of shallow broiling pan lined with foil (meat side up). Cover tightly with foil, and bake for 1 hour (or do so over in-direct heat on a covered grill).

While ribs are baking/grilling, make the sauce by first adding the rib marinade to a small saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add 1-1/2 cups orange/pineapple juice, and 1-1/2 cups barbecue sauce. Simmer, uncovered, for 15 minutes to reduce sauce; remove from heat. Pour half of the sauce into small bowl for basting ribs while cooking. Reserve the other half separately for serving in the covered sauce pan.

Remove ribs from oven, uncover, and carefully baste with the designated sauce in the bowl, and continue baking/grilling, uncovered, for 30 minutes longer; turning and brushing half way with the designated sauce. Cut ribs into serving portions and place on a platter, along with other designated sauce from saucepan that has been reheated and poured into a small bowl for dipping. ~ Enjoy!

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Tips: Serve with grilled corn on the cob, coleslaw, or potato salad, baked beans, and warm and crusty bread. Also, at times we use the BBQ grill over indirect heat in the same method as for the oven (while still boiling, and then marinating the ribs for the same amount of time listed). Further, it will cut your prep time immensely if you boil and marinate the ribs the morning or night before you anticipate baking/grilling them.

Thursday, January 9, 2014

Sausage Ribs – Deliver A Bone Jarring Hit to Your Football Food Lineup

Chips and dips may be fine for regular season gridiron action, but when the playoffs roll around, and you need to go that extra yard to score a touchdown with your guests’ taste buds, these Italian sausage-spiced baby back ribs are a proven big game performer.

If only I could’ve somehow added a few more forced football references into that intro.

Sweet and succulent pork ribs are never a bad addition to the game day buffet, but they can get predictable with the same old rubs and sauces. Here we have all the baby back rib-y goodness you know and love, but with the flavor profile of sweet Italian fennel sausage.

I know a lot of you wrap your ribs in foil for the initial slow/low cooking phase, as do I, but here we’re doing them uncovered to help achieve a slightly chewier, more toothsome texture. These are still quite tender and juicy, but just not too soft, and falling off the bone.

These really did have a wonderful flavor, which was further highlighted by the spicy, sweet, and tangy orange glaze. My only regret was that I didn’t have any hotdog buns around, as I would have pulled out the bones, and served these just like a real sausage sandwich. There’s always a next time.

Anyway, I enjoyed all that rich and fancy holiday feasting as much as anyone, but now all I’m craving is a couch, a cold beer, and a simple plate of ribs…that tastes like sausage. I hope you give these a try soon. Enjoy!

Ingredients for 2 racks of baby back ribs:

2 trimmed racks of baby back pork ribs

For the rub:

1 tbsp fennel seed, crushed fine

1 tbsp freshly ground black pepper

1 tbsp garlic salt
1 tbsp sugar
1 tbsp kosher salt

1/2 tsp cayenne or to taste

For the glaze (simmer until reduced by half):

1/3 cup brown sugar

1/3 cup orange juice

1/3 cup rice wine vinegar

2 tsp hot chili sauce or to taste

1 tbsp orange zest

- Bake ribs at 275 degrees F. for 2 1/2 to 3 hours or until fork tender.

- Cut, coat with glaze, and finish in a hot 425 degrees F. oven until caramelized.

View the complete recipe