BBQ SHORTRIBS
Provided by Bobby Flay
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
- Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.
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
OVEN BARBECUED SHORT RIBS
I supposed you could use either beef or pork for these, depending on your preference. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Pork
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil. Add garlic and short ribs; brown short ribs well on all sides. Place short ribs in a large casserole; cover with sliced onions.
- Combine remaining ingredients and pour over short ribs. Cover and bake at 350°F for 2 to 2 1/2 hours, or until meat is tender.
Nutrition Facts : Calories 1010.2, Fat 89.4, SaturatedFat 36.7, Cholesterol 172.5, Sodium 932.7, Carbohydrate 16.1, Fiber 1.2, Sugar 11.5, Protein 34.2
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h28m
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
DOWNHOME BARBECUE BEEF SHORT RIBS
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.
- In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
- Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.
KOREAN BBQ SHORT RIBS (GAL-BI)
This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 7h25m
Yield 5
Number Of Ingredients 10
Steps:
- Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
- Preheat an outdoor grill for medium-high heat.
- Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Nutrition Facts : Calories 710 calories, Carbohydrate 23.2 g, Cholesterol 111.9 mg, Fat 55.5 g, Fiber 1 g, Protein 28.8 g, SaturatedFat 22 g, Sodium 2230.6 mg, Sugar 17 g
GRILLED SHORT RIBS
Make and share this Grilled Short Ribs recipe from Food.com.
Provided by philip dreger
Categories Meat
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine vinegar, soy, honey, ginger, garlic, red pepper, oregano, coriander, zests and black pepper.
- Add ribs and turn to coat.
- Cover and marinate in fridge for at least 6 hours or overnight.
- Prepare grill to medium high heat.
- Drain ribs and discard marinade.
- Grill ribs until slightly charred and crispy, about 3 minutes on a side.
- Remove from grill, transfer to cutting board.
- Chop each rib into 3 or 4 peices.
- Transfer to platter and sprinkle with sesame sees and cilantro.
BARBECUED BEEF SHORT RIBS
For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.
Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1187mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 20g protein.
SLOW-COOKER BARBECUE BEEF SHORT RIBS
Bone-in beef short ribs are slow cooked in a sweet-and-spicy barbecue sauce for tender, flavorful, fall-off-the-bone meat. Serve this indulgent dinner with extra barbecue sauce and a side of Betty Crocker™ mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Season ribs with salt and pepper. Cook ribs in two batches, on all sides 2 to 3 minutes per side, until browned. Transfer ribs to slow cooker; discard fat and drippings.
- In small bowl, mix beef broth, 1/2 cup of the barbecue sauce and the mustard. Pour over ribs in slow cooker. Cover; cook on Low heat setting 8 to 9 hours or until tender.
- With slotted spoon or tongs, carefully remove ribs to serving platter. In small microwavable bowl, heat remaining 1/4 cup barbecue sauce covered on High 30 to 60 seconds or until heated through. Brush ribs with heated barbecue sauce; garnish with sliced green onions. Serve with mashed potatoes.
Nutrition Facts : Calories 270, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 1/2 g
JANE'S BARBECUED SHORT RIBS
A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.
Provided by Cookn Gma
Categories Main Dish Recipes Rib Recipes
Time 10h20m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.
- Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
Nutrition Facts : Calories 782.1 calories, Carbohydrate 18.8 g, Cholesterol 139.8 mg, Fat 62.8 g, Fiber 2.1 g, Protein 33.8 g, SaturatedFat 26.5 g, Sodium 1038.1 mg, Sugar 14.5 g
SLOW COOKER BARBEQUED BEEF RIBS
Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours...better on Low for 8. Serve over hot cooked rice.
Provided by sharron
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
- Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
Nutrition Facts : Calories 1034.5 calories, Carbohydrate 50.2 g, Cholesterol 165.6 mg, Fat 76.1 g, Fiber 2.2 g, Protein 39 g, SaturatedFat 31.7 g, Sodium 2965.4 mg, Sugar 45.3 g
BARBEQUE STYLE BRAISED SHORT RIBS
Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
Provided by Valerie Brunmeier
Categories Main Dish Recipes Rib Recipes
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
- Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
- Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g
BARBECUED SHORT RIBS
People like the blending of many different flavors in this recipe. I consider it a very special one and generally fix it for company. It receives rave reviews. I'm sure the sauce would taste good on pork chops or on chicken in addition. We have eight children - the oldest is 18, and the youngest is 11 months. -Cheryl Niemela, Cokato, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Place ribs in a Dutch oven; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until tender., Meanwhile, in a saucepan, saute onions and garlic in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Drain ribs. Arrange on a broiler pan and baste with barbecue sauce. Broil 4 to 5 in. from the heat for 5-10 minutes on each side or until sauce is bubbly.
Nutrition Facts : Calories 388 calories, Fat 17g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 1281mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 2g fiber), Protein 25g protein.
BBQ SHORT RIBS
This recipe for BBQ short ribs is very popular in our area. The meat is fork-tender, and the sauce is wonderfully tangy. We're retired now but raised beef for many years. We still put this recipe to good use. -Margery Bryan, Royal City, Washingto
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain., Place ribs in a single layer in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; spoon over ribs. Bake at 325°, covered, until meat is tender, about 1-1/4 hours.
Nutrition Facts : Calories 241 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 475mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.
BEEF SHORT RIBS WITH BARBECUE SAUCE
If you don't want beef shortribs, try the sauce on something else. It's a good, sweet barbecue sauce. It's another one of my father's old recipes. I think he adapted it from Southern Living.
Provided by GrandmaIsCooking
Categories Sauces
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
- Combine the rest of the ingredients for the sauce.
- Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).
Nutrition Facts : Calories 1060.5, Fat 82.6, SaturatedFat 35.8, Cholesterol 172.4, Sodium 1432.5, Carbohydrate 44.5, Fiber 1.8, Sugar 39.9, Protein 35
SLOW-COOKER BBQ SHORT RIBS
Brisket, move over. BBQ-sauced short ribs are here, ready to give you a run for your money in the tender-and-juicy slow-cooker recipe category.
Provided by My Food and Family
Categories Home
Time 6h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place ribs in Slow Cooker; top with onions, then combined remaining ingredients. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove ribs from Slow Cooker; cover to keep warm.
- Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
GRILLED SHORT RIBS
These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)
Provided by ellie_
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
- Prepare grill to medium high heat.
- Brush grill with oil.
- Grill ribs until cooked through (5 minutes per side).
- Remove meat from bones.
- Wrap meat in lettuce leavs with a small amount of miso and sticky rice.
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- Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
- Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side.
- Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
- Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
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