Grilled Kiwi And Chili Rubbed Short Ribs Recipes

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BIG JOHN'S CHILI-RUBBED RIBS



Big John's Chili-Rubbed Ribs image

When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons packed brown sugar
2 tablespoons paprika
2 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
6 pounds pork baby back ribs
GLAZE:
1 cup reduced-sodium soy sauce
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup lemon juice
1-1/2 teaspoons minced fresh gingerroot

Steps:

  • Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.

GRILLED KIWI AND CHILI-RUBBED SHORT RIBS



Grilled Kiwi and Chili-Rubbed Short Ribs image

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi's enzymatic magic, that's all we need. Unlike some tropical fruit marinades, kiwi doesn't turn the meat into mush, and provides a nice, slightly sweet and acidic base for our ancho chili rub. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.

Provided by Chef John

Categories     Ribs

Time 8h15m

Yield 4

Number Of Ingredients 9

1 kiwifruit, halved
2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
For the Chili Rub:
1 tablespoon ancho chili powder
1 tablespoon white sugar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
  • Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
  • Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
  • Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.

Nutrition Facts : Calories 495 calories, Carbohydrate 7.1 g, Cholesterol 93.1 mg, Fat 41.7 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 17.6 g, Sodium 1490.7 mg, Sugar 5 g

GRILLED KIWI AND CHILI-RUBBED SHORT RIBS



Grilled Kiwi and Chili-Rubbed Short Ribs image

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi's enzymatic magic, that's all we need. Unlike some tropical fruit marinades, kiwi doesn't turn the meat into mush, and provides a nice, slightly sweet and acidic base for our ancho chili rub. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.

Provided by Chef John

Categories     Ribs

Time 8h15m

Yield 4

Number Of Ingredients 9

1 kiwifruit, halved
2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
For the Chili Rub:
1 tablespoon ancho chili powder
1 tablespoon white sugar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
  • Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
  • Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
  • Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.

Nutrition Facts : Calories 495 calories, Carbohydrate 7.1 g, Cholesterol 93.1 mg, Fat 41.7 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 17.6 g, Sodium 1490.7 mg, Sugar 5 g

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