SUNNY'S ORANGE JALAPEñO PARTY RIBS
Provided by Sunny Anderson
Categories main-dish
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
- For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
- Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
- Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.
SUNNY'S HONEY BBQ OVEN SHORT RIBS
Provided by Sunny Anderson
Time 5h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 300 degrees F.
- In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
- Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
- Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.
CROWD-SOURCED BARBECUE RIBS
Arriving at the perfect ribs recipe often depends on which part of America you're in - and just how messy you want to get. Just a few ingredient changes can take you from the vinegar hills of the Carolinas to the brown sugar-rubbed streets of Memphis. When I asked you all for your input on this recipe, I had to first figure out where to land on the map as far as cooking style - and Kansas City took the lead! Your votes steered me toward using pork ribs over beef, and most of you opted for a rub and a sauce (my personal choice, too). I thought we should keep the ingredient count low, so this rub calls for just five pantry pulls - then the rub is repurposed into an ingredient in the sauce. As for the cooking technique, "slow and low" isn't just the title of a fun Beastie Boys song from the '80s, it is the mantra of all expert barbecuers. Make sure to plan ahead so you're dining on time, and if you don't already have a good temperature read on your grill, get an oven thermometer. It's a great buy, usually under $10. To catch the next poll, follow me @SunnyAnderson on Twitter.
Provided by Sunny Anderson
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare the ribs: Slide a butter knife between the bone and thin membrane on the bone side of the ribs to loosen. Grab the membrane with a paper towel, then pull it off and discard.
- Make the rub: Mix the brown sugar, paprika, garlic powder, mustard powder, cumin, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Set aside 2 tablespoons of the rub for the sauce. Rub the rest all over both racks of ribs. Wrap well in plastic wrap or foil and refrigerate at least 4 hours or overnight.
- Soak 2 cups wood chips (such as cherry, apple or pecan) in cool water, about 30 minutes. Preheat a grill to medium low (250˚ F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side. For a gas grill, turn off half the burners. Cover the indirect side of the grill with foil (or position a drip pan underneath the grates). Drain the wood chips and scatter over the hot coals (for a charcoal grill), or place in a smoker box over direct heat (for a gas grill). Unwrap the ribs and place meat-side up on the indirect side of the grill. Close the lid and grill until the ribs are a rich brick red color, 2 to 2 1/2 hours. (For a charcoal grill, adjust the vents and add more coals as needed to maintain the temperature.)
- Meanwhile, make the sauce: Combine the ketchup, shallot, brown sugar, vinegar, 1/2 cup water and the reserved 2 tablespoons rub in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with salt and pepper and set aside to cool.
- Remove the ribs from the grill and wrap each rack in heavy-duty foil. Return the ribs to the indirect side of the grill, meat-side down, and continue to grill until the meat has pulled back a bit from the bones, 2 to 2 1/2 more hours. (For a charcoal grill, adjust the vents and add more coals as needed.)
- Carefully unwrap the ribs and return to the indirect side of the grill, meat-side up. Brush generously with about 2/3 cup of the sauce. Cover and grill until the sauce is cooked into the meat, 10 to 20 more minutes. Remove the ribs to a cutting board and let rest a few minutes, then cut into individual ribs. Serve with the remaining sauce.
GRILLED PINEAPPLE-AND-COLA SHORT RIBS
This recipe is a combination of my love for (and copious consumption of) Korean food, and also a celebration of my grandmother Lola's favorite Filipino barbecue dish from family cookouts. The first time I learned that a soda would be used for in a marinade it blew my mind. The Korean-cut short rib this recipe calls for has a lot of surface area, maximizing the amount of flavor you can get from the surrounding ingredients. Expect sweet, tangy and savory jerk-like notes from the meat. Topping the ribs with a fresh, spicy cucumber-and-cabbage salad that gets inspiration from kimchi helps cut through any excess sweetness or fattiness from the ribs, and I keep it real with some jasmine rice.
Provided by Jordan Andino
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Combine the cola, pineapple juice, lemon juice, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and be sure to completely submerge them in the marinade. Refrigerate for at least 1 hour or, better yet, overnight.
- Preheat the oven to 450 degrees F and place a grill pan over high heat. Line a sheet pan with foil and grease foil with 1/4 cup of the oil. Pour the remaining 1/4 cup of vegetable oil onto the grill pan.
- Remove the ribs from the marinade and season lightly with salt and pepper. Grill the rib pieces until they have nice grill marks, about 1 minute per side. Place on the prepared sheet pan and place in the oven for 8 minutes.
- For the quick kimchi salad: Combine the cucumbers, cabbage, vinegar, sriracha, fish sauce, pepper flakes and sugar in a small bowl and mix vigorously. Refrigerate, uncovered, until serving.
- Serve the ribs with the salad and rice. Enjoy!
RED WINE-BRAISED SHORT RIBS WITH LEMONGRASS AND SOY
This is the dish that the chef Marcus Samuelsson made for President Obama when he visited the restaurant Red Rooster Harlem. This is an easy braise with wonderful flavors - plum sauce, lemongrass, soy sauce - and as it is pointed out in "The Red Rooster Cookbook," short ribs taste more expensive than they actually are, making them ideal for guests. Make it earlier in the day, then simply reheat when you're ready to serve dinner. The book suggests freezing the extra braising liquid in ice cube trays, so you can slip it into pan sauces or pasta for oomph.
Provided by Emily Weinstein
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
- Heat grapeseed oil in a large Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all sides, about 2 minutes per side; transfer to a plate.
- Add onion, carrot, celery, lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
- Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 2 hours.
- Transfer meat to a plate. Strain braising liquid into a fat separator. If you don't have a fat separator, use a ladle to skim the fat off the top of the braising liquid; then strain through a fine mesh sieve.
- Discard bay leaves and thyme stems and transfer vegetables to a food processor. Process vegetables until smooth, then add 1 1/2 cups of the defatted braising liquid to the processor and pulse to combine.
- Return sauce to Dutch oven and season to taste with salt and pepper. Add short ribs and turn to coat in the sauce; set aside until you're ready to serve.
- Reheat short ribs in the sauce. Divide short ribs between four shallow bowls and top each with a spoonful of sauce. Put remaining sauce in a bowl for passing at the table, along with a bowl of horseradish, if you'd like.
Nutrition Facts : @context http, Calories 1241, UnsaturatedFat 52 grams, Carbohydrate 36 grams, Fat 100 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 41 grams, Sodium 1634 milligrams, Sugar 6 grams
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