Bears Grilled Beef Shortribs With Amys Sweet Potato Trujillo Tamales Recipes

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.

BEAR'S GRILLED BEEF SHORT RIBS

Steps:

• Mix chile powder, coriander and cumin.
• Season the ribs with salt and pepper and rub the spice mix all over.
• On a hot, oiled grill, grill the ribs until all sides are well browned.
• Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles.
• Deglaze with wine and reduce by 50 percent.
• Add back the ribs, soy sauces, thyme and water to cover.
• Check for seasoning.
• The flavor of the liquid will be the ultimate flavor of the ribs.
• Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone.
• Remove ribs from liquid.
• Strain liquid, defat and reduce by 20 percent.
• Return ribs to sauce, keep hot and add scallions and cilantro.