Buffalo Ribs Recipes

Steps:

• For the ribs: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it, then pull off the membrane and discard. Sprinkle both sides of the ribs with the brown sugar and seasoning salt and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect-heat side of the grill. Cook, turning the package once, until the meat is tender and pulling away from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Remove from the grill but leave the grill on.
• For the slaw: Meanwhile, whisk together the mayonnaise, lemon juice, seasoning salt and 1/8 teaspoon pepper in a medium bowl. Add the cabbage, carrot, celery, celery leaves and parsley and toss to combine. Season with additional seasoning salt and pepper if needed.
• Unwrap the ribs and let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. (Use the knife to help hold down the meat while pulling out the bones.)
• Move the boneless slab to the direct-heat side of the grill, rounded-side up, and brush the top with 2 tablespoons of the hot sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the top with the remaining 2 tablespoons hot sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more.
• For the sandwich: Scoop out most of the soft insides of the top of the French loaf to make room for the toppings. Brush the cut sides with oil and sprinkle with seasoning salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Place the ribs on the bottom of the loaf, brush with additional hot sauce, if desired, and top with the slaw, onions and blue cheese. Top with the top of the loaf. Cut into 4 pieces. Serve with extra hot sauce on the side.

Steps:

• For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.
• Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.
• Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.
• For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.
• Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.

Steps:

• Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours.
• Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste.
• Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 350 degrees F and grill to medium-high.
• In a large saucepan, saute the onion, garlic, and horseradish over medium-high heat. Add the vodka and scrape the bottom of the pan with your wooden spoon or rubber spatula to deglaze the yummy bits off the bottom. Add the pineapple and tomatoes and bring to a simmer. Let it simmer for 10 minutes. Add the molasses, vinegar, honey, sugar, mustard powder, oregano, bay leaves, Worcestershire sauce, and ketchup. Allow it to simmer for 2 hours.
• Season the ribs with salt and freshly ground black pepper and rub with a little olive oil. Grill the ribs for about 5 minutes per side. In a braising pan, place the ribs and 1/2 of the sauce over the ribs and cover the pan with a lid. Save the other 1/2 of the sauce for the final plating. Add 1 cup of water to the ribs and let it simmer for 3 1/2 to 4 hours, until the meat is tender but is still on the bone. Remove the ribs from the liquid.
• Serving Suggestions: Place 2 ribs on each plate. Generously ladle the hot BBQ sauce over the ribs and top with grilled pineapple and sliced limes.

Steps:

• Preheat oven to 275ºF (135°C).
• Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
• Wrap ribs in aluminum foil and cook in the oven for 2½ -3 hours, until tender.
• While ribs are cooking, make the sauce. Place Frank's Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5-7 minutes. Remove from heat and set aside.
• After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
• Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10-15 minutes, until the ribs are caramelized. Remove from oven.
• Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
• Place the rib-rack halves onto the bun. Drizzle with more Frank's Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
• Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
• Enjoy!

Steps:

• Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
• The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
• The best place to start is on one of the middle bones.
• Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
• Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
• Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
• Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
• Butter sauce: melt the butter in a small saucepan over med-high heat.
• Stir in ½ cup hot sauce; bring to a boil.
• Remove from the heat; set aside.
• Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
• Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
• Season with salt and pepper to taste (cheese is quite salty, so be careful).
• Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
• Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
• For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
• Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
• Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
• Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
• Serve the ribs with Gorgonzola Cheese Dip and the celery.
• **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.