Grilled Short Rib Lettuce Cups With Spicy Peanuts Recipes

Steps:

• Preheat a grill or large cast-iron grill pan to medium-high heat and oil the grate.
• In a small bowl, whisk the lime zest and juice with 1/4 cup of the brown sugar, the soy sauce, garlic and 1/2 teaspoon each of salt and white pepper.
• Spoon half the soy mixture into a 9-by-13-inch baking dish. Arrange the short ribs in an even layer on top, then spoon the remaining soy mixture on top; let marinate for 5 minutes.
• Meanwhile, in a medium skillet, heat the peanut oil over medium-high heat. Add the peanuts, red chiles and the remaining 1 teaspoon brown sugar to the skillet. Cook, stirring constantly, until the peanuts and chiles are fragrant, 2 to 3 minutes. Spread on a small baking sheet or large plate to cool, stirring occasionally.
• Grill the short ribs until lightly charred on the bottom, 3 to 4 minutes. Flip the short ribs and cook until almost cooked through, 3 to 4 more minutes per side; transfer to a platter.
• Using scissors, cut the short ribs off the bones and into bite-size strips. Serve in lettuce leaves with the spicy peanuts, sliced scallions, shredded carrot, mint leaves, Thai or sweet basil leaves and lime wedges.

Steps:

• Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
• Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
• Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
• While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
• Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.

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.

Steps:

• For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
• For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
• For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.

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.

Steps:

• Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
• Cover and chill at least 3 hours.
• Let ribs sit at room temperature 1 hour before grilling.
• Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
• Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
• Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
• Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
• Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.