Dads Micro Ribs Recipes

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

DAD'S FAMOUS BARBECUE PORK RIBS

Steps:

• PREHEAT oven to 300°F.
• COMBINE the RUB ingredients in a small bowl.
• RUB mixture evenly over ribs (save any spare seasoning rub for another use).
• POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
• MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
• REMOVE baked ribs from oven and pour off the fat.
• BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
• BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
• BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
• SERVE and ENJOY!

DAD'S OVEN BAKED RIBS

Steps:

• Cut 4 lbs of pork back ribs into serving size pieces.
• Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
• About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
• Add the rest of the ingredients to the sauce pan and bring to boiling.
• Drain ribs and place in a shallow baking pan.
• Pour boiling sauce over the ribs.
• Bake at 350 F degrees for 20 minutes, basting often with the sauce.

DAD'S 4TH OF JULY RIBS

Steps:

• 1. Either the night before or no less than 2 hrs before, Cut the ribs into 3 rib sections and cut off excess fat if you prefer. Add about a cup of BBQ sauce to a large Zippy type bag and add the ribs to bag, making sure to coat all the ribs. Distribute ribs into several bags depending on your quantity. Refrigerate 2 to 12 hours. Must refrigerate while marinating. Note* You may also cut the ribs into singles if you like. They may cook more quickly this way. Great for appetizers in the single version.
• 2. Add spices to water/broth and pour into bottom of electric roaster Pre=heat Electric Roaster oven to 300 degrees. If you have a rack like the one shown in photo, you don't have to use an additional grill topper/screen. It just helps keep the meat off the bottom of the roaster better.
• 3. Arrange ribs onto the rack you've decided to use. The goal is to not have the ribs touch the water if possible. They can touch the side of the roaster, but just know the ones that touch the sides will be crispier/charred more. You can layer another grill sheet in if you want. You get them in the aisle where the bbq supplies are.
• 4. lower temp to 275 degrees and roast for 1 hr. After an hour is up, check to see if there is still enough liquid in there. This is where I poured a liquid marinade I had on hand over the top of the ribs. (moistened ribs and added liquid to bottom of roaster.) Cook an additional 1.5 to 2 hours (basically until done)
• 5. IMPORTANT!!At this point your ribs are done, but it's VERY IMPORTANT TO DO THE LAST STEP. It adds more flavor and texture to the ribs. Take ribs out of roaster and transfer to a FOIL LINED large cookie sheet with a lip on it (jellyroll pan) I like the non-stick quick release foil for this. Do not stack ribs, keep them in one layer. Using a brush, paint on additional bbq sauce onto both sides of ribs. Bake in oven 425 - 450 degrees for several mins (5 to 10 maybe?) until the outside of the ribs begin to get a nice glaze on them, possibly a little charred and crispy, but not burned. You have to keep an eye on them at this point to gauge when to take them out. You may have to use another cookie sheet if you have a lot of ribs.
• 6. The AWESOME thing about this recipe is that it allows you to use your oven and grill for other items! I plug my roaster in on the PATIO in the morning and it makes the pool area smell heavenly, but also keeps a lot of the heat out of the kitchen. You only use the inside oven for about 5 to 10 mins.