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‘Ribs’ Category

  1. “TEXAS-STYLE” BEEF BACK RIBS

    July 21, 2011 by Jarrett


    In response to the request from J.S. in Springfield, MO. who wanted another recipe for the beef ribs.

     

    “TEXAS-STYLE” BEEF BACK RIBS

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: < 3 Hours

     

    INGREDIENTS:

    •2 Racks of beef ribs (7 ribs per rack)
    •2 Tablespoons fresh cracked black pepper
    •1 Tablespoon ground oregano
    •1 Tablespoon paprika (smoked if you can find it)
    •2 Teaspoons celery salt
    •1/2 Teaspoon cayenne pepper

    PROCEDURE:

    •Preheat oven to 300 degrees F.
    •Combine all the spices and rub over the surface of ribs to coat well
    •Place ribs on a rack in a roasting pan
    •Cover pan with foil and seal tightly
    •Bake at 300 degrees F for 2 hours
    •Remove ribs from the pan and place on grill over medium heat for 15 minutes
    •Remove from grill and coat with favorite sauce.
    •Cut between ribs to serve.

    Let me know,
    Chef Phil

    A little slaw, some baked beans and your favorite beverage and you are all set J.S…………..


    Category Beef, Recipes, Ribs | Tags: ,, | No Comments

  2. MARINATED BEEF SHORT RIBS RECIPE

    July 12, 2011 by Daniel


    When we think of spare ribs on the grill everyone thinks “pork”…..let’s not sell the beef ones “short”

     

    MARINATED BEEF SHORT RIBS RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 8 Hours 40 Minutes* Includes marinating time

     

    INGREDIENTS:

    •3/4 cup white sugar
    •3/4 cup soy sauce
    •1/4 cup sesame oil
    •4 cloves garlic, minced
    •3 green onions, chopped
    •2 tablespoons sesame seeds
    •5 pounds beef short ribs

    PROCEDURE:

    •Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely.
    •Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce.
    •Place the short ribs in a large, sealable bag and pour the marinade over the meat.
    •Marinate in refrigerator for 8 hours or overnight.
    •Preheat an outdoor grill for medium heat, and lightly oil the grate.
    •Remove the ribs from the bag; discard the marinade.
    •Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side.

    Enjoy
    Chef Phil

     This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!


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  3. JAMAICAN JERK BRAISED SPARERIBS RECIPE

    May 24, 2011 by Daniel


    Seasoned with the sweet-heat of Jamaican Jerk – a blend of peppers, thyme and tropical spices, including cinnamon and allspice – these ribs never last long after they’re cooked.

     

    JAMAICAN JERK BRAISED SPARERIBS RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 2 ½ Hours

     

    INGREDIENTS:

    •3 pounds pork spareribs
    •1/2 teaspoon salt
    •1/4 teaspoon McCormick Gourmet Collection Ground Black Pepper
    •4 tsp. McCormick Gourmet Collection Jamaican Jerk Seasoning, divided
    •3/4 cup all-purpose flour
    •2 tablespoons vegetable oil
    •2 1/2 cups beef broth
    •3/4 cup orange juice
    •1/3 cup dark rum
    •1/4 cup firmly packed light brown sugar
    •2 tablespoons all-purpose flour

    PROCEDURE:

    •Trim ribs and cut into 2-rib portions.
    •Sprinkle evenly with salt and pepper, and rub with 3 teaspoons jerk seasoning.
    •Dredge ribs lightly in 3/4 cup flour.
    •Brown ribs, in batches, in hot oil in a large oven proof Dutch oven over medium-high heat.
    •Return ribs to pan; add broth and orange juice.
    •Bring to a boil; remove from heat and cover tightly with aluminum foil.
    •Bake at 350 degrees F for 1 hour and 30 minutes.
    •Remove ribs with a slotted spoon, reserving drippings in pan.
    •Add rum, brown sugar, and remaining 1 teaspoon jerk seasoning to reserved drippings, whisking until blended.
    •Bring to a boil; reduce heat and simmer, whisking constantly, 10 minutes.
    •Whisk together 3 tablespoons sauce and 2 tablespoons flour until smooth; add to remaining sauce and cook, whisking constantly, 2 to 3 minutes or until slightly thickened.

    Enjoy
    Chef Phil

     To complete the theme I would serve with mashed sweet potatoes. Recipe to follow.


    Category Beef, Recipes, Ribs | Tags: ,,,,,,,,,, | No Comments