Grilled Kiwi And Chili Rubbed Short Ribs Recipes
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
GRILLED KIWI AND CHILI-RUBBED SHORT RIBS
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. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.
Provided by Chef John
Categories Ribs
Time 8h15m
Yield 4
Number Of Ingredients 9
Steps:
- Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
- Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
- Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
- Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.
Nutrition Facts : Calories 495 calories, Carbohydrate 7.1 g, Cholesterol 93.1 mg, Fat 41.7 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 17.6 g, Sodium 1490.7 mg, Sugar 5 g
BIG JOHN'S CHILI-RUBBED RIBS
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.
Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.
GRILLED KIWI AND CHILI-RUBBED SHORT RIBS
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. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.
Provided by Chef John
Categories Ribs
Time 8h15m
Yield 4
Number Of Ingredients 9
Steps:
- Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
- Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
- Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
- Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.
Nutrition Facts : Calories 495 calories, Carbohydrate 7.1 g, Cholesterol 93.1 mg, Fat 41.7 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 17.6 g, Sodium 1490.7 mg, Sugar 5 g
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