7 Spice Garlic Bbq Short Ribs Recipes

7-SPICE GARLIC BBQ SHORT RIBS

Steps:

• For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool.
• For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes.
• Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container.
• Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours.
• Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad.

GRILLED BBQ SHORT RIBS WITH DRY RUB

Steps:

• Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
• Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
• Serve with additional barbecue sauce as desired.

STICKY FIVE-SPICE SHORT RIBS

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle.
• Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
• Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
• Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
• Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

CHINESE FIVE SPICE RIBS

Steps:

• Season both sides of the ribs with salt and pepper.
• Sprinkle both sides with five spice powder - generously.
• Wrap ribs in plastic wrap and then in aluminum foil.
• Refrigerate over night.
• Preheat oven to 375 degrees F.
• Bring ribs to room temperature.
• Place on a baking rack (don't unwrap)and bake 1 and 1/2 hours.
• Let cool slightly before unwrapping.
• Serve with Emeril's Sweet Orange BBQ sauce (which I will also post.).