Orange Ginger Grilled Short Ribs Recipes

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:

• Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
• Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
• Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
• Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
• Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
• Pour dressing over charred lettuces and ribs; season with more salt and pepper.
• Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.

Steps:

• Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
• Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
• Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
• Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
• Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
• To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.

Steps:

• Preheat oven to 300°F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.
• Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.