ST. LOUIS-STYLE RIBS WITH SOY-GINGER BARBECUE SAUCE
Choose ribs if you're able to hang around the grill: They need lots of flipping and basting. You'll get bonus points from everyone for making your own barbecue sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
- Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls-half for cooking and half for serving.
- When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they're meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes.
- Cut the racks into individual ribs. Serve with the reserved barbecue sauce.
KALBI (KOREAN MARINATED SHORT RIBS)
On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 9h28m
Yield 10
Number Of Ingredients 12
Steps:
- Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
- Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
- Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.
Nutrition Facts : Calories 347 calories, Carbohydrate 8 g, Cholesterol 55.9 mg, Fat 28.6 g, Fiber 0.9 g, Protein 14.2 g, SaturatedFat 11.1 g, Sodium 753.1 mg, Sugar 5.7 g
SOY SAUCE-MARINATED SHORT RIBS WITH GINGER
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Categories Bon Appétit Braise Beef Beef Rib Soy Sauce Garlic Sesame Oil Ginger Anise Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
- Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
- Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
- Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
- Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.
SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
- Cook rice according to package directions.
- While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.
SWEET SOY-GRILLED SHORT RIBS
Provided by Steven Raichlen
Categories Beef Ginger Fourth of July Father's Day Sake Summer Grill/Barbecue Soy Sauce
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
- 2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
- 3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
- 4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
- *When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
- Variation
- How to cook full-size Sweet Soy-Grilled Short Ribs:
- You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.
COUNTRY RIBS WITH GINGER SAUCE
This recipe comes from my church kitchen. It's appeared on many menus through the years because the ribs have such mass appeal.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8-12 servings.
Number Of Ingredients 7
Steps:
- Sprinkle ribs with sugar and salt; rub into both sides of meat. Refrigerate for 2 hours. , In a small bowl, combine the soy sauce, ketchup, brown sugar and ginger. Spoon half of the sauce over both sides of ribs; refrigerate for 1 hour. Set remaining sauce aside for basting., Place ribs on a greased rack in a 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until meat is tender, basting with remaining sauce every 15 minutes.
Nutrition Facts : Fat 10 g fat (4 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 879 mg sodium, Carbohydrate 10 g carbohydrate, Fiber trace fiber, Protein 21 g protein.
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