Brown Sugar Marinated Short Ribs Recipes

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BROWN SUGAR RUB FOR BEEF SHORT RIBS



Brown Sugar Rub for Beef Short Ribs image

Provided by Food Network

Time 5m

Yield enough rub for 4 bone-in plate short ribs

Number Of Ingredients 5

4 ounces brown sugar
4 ounces superfine sugar
1-ounce kosher salt
1-ounce black pepper, butcher grind
1/2 ounce cayenne pepper

Steps:

  • Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.

MARINATED AND BRAISED SHORT RIBS



Marinated and Braised Short Ribs image

The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17

2 tablespoons peanut oil
6 (10-ounce) beef short ribs
Coarse salt and freshly ground pepper
1 medium yellow onion, chopped (1 cup)
1 carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
3 cloves garlic
1 bottle dry red wine
1 small bunch fresh thyme
2 tablespoons peanut oil
1 medium yellow onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic
Coarse salt and freshly ground pepper
2 to 3 cups veal stock
1 small bunch fresh thyme

Steps:

  • For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.
  • To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.
  • Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.
  • For the braise: Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Add the veal stock and thyme. Cover, and transfer to oven. Cook for 1 1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more.

BROWN SUGAR BBQ RUB



Brown Sugar BBQ Rub image

This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 10

Number Of Ingredients 10

¼ cup dark brown sugar
¼ cup smoked paprika
2 teaspoons salt
2 teaspoons chili powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon

Steps:

  • Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 473.3 mg, Sugar 5.9 g

BROWN SUGAR AND BOURBON RIBS



Brown Sugar and Bourbon Ribs image

Provided by Ted Reader

Yield Makes 4 servings

Number Of Ingredients 20

Basting sauce
1/2 cup (packed) golden brown sugar
1/2 cup apple butter
1/4 cup bourbon whiskey
1/4 cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
Ribs
1 tablespoon coarse kosher salt
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 2- to 2 1/4-pound racks baby back pork ribs
1 large onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
1 1/4 cups apple cider

Steps:

  • For basting sauce:
  • Whisk all ingredients in medium bowl to blend.
  • For ribs:
  • Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
  • Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
  • Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

KALBI (MARINATED BEEF SHORT RIBS)



Kalbi (Marinated Beef Short Ribs) image

This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!

Provided by LYZZARD

Categories     World Cuisine Recipes     Asian     Korean

Time 8h40m

Yield 6

Number Of Ingredients 7

¾ cup white sugar
¾ cup soy sauce
¼ cup sesame oil
4 cloves garlic, minced
3 green onions, chopped
2 tablespoons sesame seeds
5 pounds beef short ribs

Steps:

  • Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
  • Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 995.3 calories, Carbohydrate 29.3 g, Cholesterol 155.4 mg, Fat 80 g, Fiber 0.8 g, Protein 38.5 g, SaturatedFat 30.9 g, Sodium 1888.4 mg, Sugar 25.7 g

BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES RECIPE



Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes Recipe image

Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes.

Provided by Jennifer Olvera

Categories     Entree     Dinner     Mains

Time 4h

Yield 4

Number Of Ingredients 19

For the Short Ribs:
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 (6 to 8-ounce) pieces boneless short ribs
1 medium onion, chopped (about 1 cup)
2 large cloves garlic, smashed
1/2 cup red wine
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
2 bay leaves
1 (1- by 3-inch) strip of orange zest, white pith removed
For the Potatoes:
2 pounds red-skin potatoes
4 cloves garlic
3 tablespoons butter
1/4 cup milk
1/2 cup sour cream

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
  • Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
  • While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.
  • When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.

Nutrition Facts : Calories 974 kcal, Carbohydrate 60 g, Cholesterol 211 mg, Fiber 5 g, Protein 52 g, SaturatedFat 26 g, Sodium 1983 mg, Sugar 13 g, Fat 57 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRILLED MANGO-MARINATED SHORT RIBS



Grilled Mango-Marinated Short Ribs image

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

Steps:

  • For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
  • Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
  • Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
  • For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
  • Serve the ribs with the slaw and rice and garnish with the scallions.

COFFEE-MARINATED BISON SHORT RIBS



Coffee-Marinated Bison Short Ribs image

Provided by Bruce Aidells

Categories     Coffee     Braise     Marinate     Dinner     Buffalo     Bacon     Winter     Jalapeño     Maple Syrup     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 22

Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce

Steps:

  • For marinade:
  • Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
  • For short ribs:
  • Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
  • Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.

EASY BBQ SHORT RIBS MARINADE



Easy BBQ Short Ribs Marinade image

Easiest marinade ever. Tastes just like the short-ribs from the teriyaki restaurant down the street. My friends rave on the flavor, neighbors are always jealous when there's a BBQ at my place!

Provided by yummers

Categories     Meat

Time 30m

Yield 7-8 serving(s)

Number Of Ingredients 7

1 cup soy sauce
1 cup water
1 cup sugar
1 -10 garlic clove (individual preference)
2 tablespoons oil
1 -2 teaspoon sliced fresh ginger
10 lbs beef short ribs (1/4 inch thick or thinner bone in of course, you can buy this at your local grocery store or Costco)

Steps:

  • Remove short ribs from package, rinse off (I like to trim most of the fat off the ribs).
  • Place sugar, water and soy sauce in pan, mix until sugar dissolves.
  • Add ribs, crushed garlic, oil and sliced ginger (if liquid does not cover ribs add a little more water).
  • Marinate in the refrigerator for at least 4 hours or for best results overnight.

Nutrition Facts : Calories 2684.7, Fat 238.7, SaturatedFat 102.7, Cholesterol 492.5, Sodium 2616.6, Carbohydrate 31.1, Fiber 0.3, Sugar 29.2, Protein 97.7

BROWN SUGAR AND BOURBON RIBS



Brown Sugar and Bourbon Ribs image

Make and share this Brown Sugar and Bourbon Ribs recipe from Food.com.

Provided by Wendys Kitchen

Categories     Pork

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup packed golden brown sugar
1/2 cup apple butter
1/4 cup Bourbon
1/4 cup apple cider vinegar
3 tablespoons apple cider
2 tablespoons Dijon mustard
1 tablespoon kosher salt
1 tablespoon packed golden brown sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried thyme
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
racks of baby-back pork ribs or beef rib
1 large onion, sliced
1 cinnamon stick, broken in half
6 slices thin rounds peeled fresh ginger
1 1/4 cups apple cider

Steps:

  • For basting sauce:
  • Whisk all ingredients in medium bowl to blend.
  • For ribs:.
  • Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane).
  • Rub 1 tablespoon seasoning mix into each side of each rib rack.
  • Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
  • Preheat oven to 325°F Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan.
  • Pour in cider. Return ribs, meat side down, to pan; cover pan with foil.
  • Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
  • Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

Nutrition Facts : Calories 220.1, Fat 0.8, SaturatedFat 0.1, Sodium 1844.9, Carbohydrate 42.6, Fiber 2, Sugar 35.3, Protein 1.3

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From jamiegeller.com


GARLIC BROWN SUGAR LAMB RIBS [VIDEO] - SWEET AND SAVORY MEALS
2019-03-27 Preheat oven to 400 degrees F. . Place a large cast-iron skillet over medium-high heat until hot. Once hot, add the olive oil. Season lamb ribs with salt and pepper on both sides. Add them to the pan. Sear on both sides until golden-brown and cooked through, about 5-7 minutes per side. .
From sweetandsavorymeals.com


BROWN SUGAR BBQ RIBS - MOMMY HATES COOKING
2022-02-03 Ingredients. 2 Cup Brown Sugar. 1/4 Cup Garlic Powder. 1/2 Cup Salt. 1/4 Cup Paprika. 1/4 Cup Lemon Pepper. 1/4 Cup Chili Powder. 1 Tbsp Ground Black Pepper. 1 …
From mommyhatescooking.com


BROWN SUGAR HOT MUSTARD BABY BACK RIBS - GRILLED
Preparation. Preheat your smoker to 250°F. Remove the ribs membrane: using a butter knife and paper towels, flip the ribs bone side up then insert the knife between the thin, rubbery membrane and one of the bones. Grab and pull the membrane with paper towels to remove completely. In a large bowl, combine all Brown Sugar Rub ingredients, mixing ...
From betterbegrilled.com


BABY BACK RIBS WITH BROWN SUGAR DRY RUB - OUT GRILLING
2020-08-04 Place ribs on a baking sheet and drizzle with olive oil. Sprinkle brown sugar dry rub over the ribs, pressing it into the meat. Prepare a grill fire or smoker to 300° with hickory for smoke flavor. Place ribs over indirect heat and cook with the lid closed for 1 ½ hours. Test internal temperature with a digital thermometer, cooking until ribs ...
From outgrilling.com


SOY MARINATED FILIPINO SHORT RIBS | IANKEWKS
2022-06-19 Directions. Combine all the marinading ingredients together in a bowl. Whisk until smooth. Place the raw short ribs in a sealable bag and coat completely with the marinade. Let sit overnight or for at least 1-3 hours. Once marinated, grill or pan fry the ribs to your desired doneness (around 2-4 mins on each side).
From iankewks.com


MAPLE BROWN SUGAR BBQ RIBS - THE CULINARY COMPASS
2015-12-29 Maple Brown Sugar BBQ Ribs. Prep Time: 25 minutes. Cook Time: 4 hours. Total Time: 4 hours 25 minutes. Sweet and tangy maple brown sugar barbecue sauce on slow cooked ribs. Print Ingredients Maple and Brown Sugar BBQ Sauce. 1 8 oz can tomato sauce 3/4 cup brown sugar 1/3 cup maple syrup 2 tablespoons worcheshire 1 tablespoon soy sauce 1 …
From theculinarycompass.com


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