How To make Barbecued Short Ribs
3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to
-barely cover ribs 1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
How To make Barbecued Short Ribs's Videos
72-hour beef short ribs - recipe in the description #shorts
Ingredients 72-hour short ribs
- 2.5-3kg beef short ribs, bone-in
- 1 tbsp grapeseed oil
- Any bbq rub you like (or just salt pepper and garlic powder)
Method
1. Take the ribs and pat them dry with a paper towel.
2. Drizzle with oil all over and season all sides with the bbq rub.
3. Place onto a flat hotplate (or skillet) and get good colour on all sides.
4. Once you have good colour, place into a vac pack bag and seal.
5. Cook in a water circulator set to 55°c (131°f) for 72 hours.
6. Once done, remove and let cool at room temp for an hour before placing into the fridge between 2 plates with something heavy on them to press.
7. Leave in the fridge for 24 hours.
8. When ready to serve, remove from the fridge and slice off the bone, place back onto a hot plate or skillet for 2-3 minutes on each side to warm through and develop some colour.
9. Serve over the soft polenta with some gremolata
Polenta
- 1 cup of instant polenta
- 4 cups of chicken stock
- 50g of butter
- 100g grated parmesan
- Salt to taste
Bring your water to a boil, while stirring pour in your polenta slowly. Cook on low heat with a lid on for 30 minutes stirring every 3-4 minutes. Once cooked, stir in your butter and cheese and let sit for at least 5 minutes off the heat with the lid on. Give it one last stir and check for seasoning before you serve.
Gremolata
- 1 bunch flat parsley, finely sliced
- 2 cloves, finely grated
- Zest of 2 lemons
Mix everything and you're good to go!
Why You Must Grill Short Ribs — Prime Time
People in the USA typically braise short ribs, but is there a better way of cooking them? Today the guys are at Metta, in Brooklyn, to find out. Subscribe to our YouTube Channel here!
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How to grill Beef Short Ribs | Recipe
Tender Low and Slow Beef Ribs served with Roasted Potatoes, Sweet Onions, and Mushrooms all hot off the barbecue grill make for some good eating at the Pit, as demonstrated by the BBQ Pit Boys.
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BRAISED BONELESS SHORT RIBS | Easy Recipe | Jehan Can Cook
Let's make Braised Boneless Short Ribs in the oven!
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Slow Cooking Beef Short Ribs | Gordon Ramsay
Here is how you take a cheap cut and turn it into an impressive and delicious dish.
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