GRILLED BABY BACK RIBS WITH SPICY PEANUT SHAKE
Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's only one problem with this comforting culinary scenario: It's mostly not true. These ribs are grilled naked, save for some salt and pepper. Afterward, they are cut into individual ribs and tossed with hoisin sauce, soy sauce, orange juice and ginger and sprinkled with a spicy peanut shake. You get the ease of last-minute preparation and brighter, clearer, more direct flavors and you can show off a bit for your guest as you mix and toss at the last minute.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, lunch, main course
Time 50m
Yield 6 appetizer servings, 3 to 4 entree servings
Number Of Ingredients 11
Steps:
- Make the shake: Combine the peanuts, sesame oil and chile powder in a small bowl and mix well, then put in a sauté pan over medium-low heat and toast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes. Remove from heat. When the mixture has cooled to room temperature, stir in the scallions and set aside.
- Meanwhile, build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium low (you can hold your hand 5 inches above the coals for about 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium low.)
- Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
- While the ribs are grilling, prepare all the remaining ingredients but keep in separate containers.
- Take the racks of ribs off the grill, cut them into individual ribs, and put them in a large bowl. Add the hoisin, soy, orange juice and ginger one after another and toss with spirit. Lay the ribs out on a platter, sprinkle with the spicy peanut shake and serve.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 3 grams, Protein 71 grams, SaturatedFat 21 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
GRILLED SHORT RIBS AND LETTUCES WITH MUSTARD-ORANGE DRESSING
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and those flavors reappear as a dressing on grilled romaine and radicchio. It's a completely new spin on steak and salad-and perfect for a family feast.
Provided by Anna Stockwell
Categories Orange Mustard Vinegar Beef Rib Garlic Radicchio Lettuce Bread Summer Grill Grill/Barbecue Dinner Entertaining Backyard BBQ
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir red pepper flakes (if using), 1/2 cup marmalade, 2 Tbsp. mustard, 1 Tbsp. vinegar, and 1/2 tsp. black pepper in a small bowl.
- Place ribs in a glass baking dish; season all over with 2 tsp. salt. Pour marinade over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
- Whisk garlic, 1/4 cup plus 2 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. marmalade, 2 tsp. mustard, and 2 Tbsp. vinegar in a small bowl or measuring cup.
- Prepare a grill for high heat; oil grate. Grill ribs until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter, season with salt, and let rest 5 minutes.
- Drizzle cut sides of romaine and radicchio with oil, then season with 1 tsp. salt. Grill, turning occasionally, until lightly charred and warmed through, about 2 minutes for the romaine and 5 minutes for the radicchio. If using bread, grill alongside radicchio until lightly charred and warmed through, about 2 minutes per side. Transfer to platter with ribs.
- Pour dressing over charred lettuces and ribs; season with more salt and pepper.
- Do Ahead: Marinade and dressing can be made 1 day ahead. Cover and chill. Ribs can be marinated 8 hours ahead. Cover and chill then let sit at room temperature at least 15 minutes and up to 1 hour before grilling.
SWEET AND SPICY BARBECUED SHORT RIBS
Paula Zsiray's sweet-spicy barbecue ribs are always a hit. "The sauce is also very good on pork ribs," adds Paula, who lives in Logan, Utah.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight., Line two 15x10x1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce.
Nutrition Facts :
HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE
Tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.
Provided by Annacia
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
- Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
- Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
- Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
- Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.
Nutrition Facts : Calories 4581.1, Fat 447.5, SaturatedFat 174.6, Cholesterol 562.3, Sodium 5142.6, Carbohydrate 71.4, Fiber 8.1, Sugar 50.7, Protein 76.8
LETTUCE BUNDLES WITH SPICY PEANUT NOODLES
This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.
Yield serves 6 to 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts; set aside.
- Place the duck or chicken breasts in a resealable plastic bag with 1/2 cup of the soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
- In a food processor, pulse the garlic and ginger until finely chopped. Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth. (For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.) Set aside.
- Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
- Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
CAULIFLOWER RICE LETTUCE WRAPS WITH SPICY PEANUT SAUCE
These colorful frozen cauliflower rice lettuce wraps are perfect for those wanting to cut carbs. They also make a great vegetarian meal.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk peanut butter, hot water, Sriracha, soy sauce, and sesame oil for sauce together in a bowl. Set aside.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add mushrooms, green onions, and bell pepper. Cook for 4 minutes. Add cauliflower rice, carrot, soy sauce, and lime juice. Cook until liquid has absorbed, about 6 minutes.
- Serve cauliflower mixture in lettuce leaves. Spoon sauce over the tops, and garnish with cilantro.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 10.6 g, Fat 16.3 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 677.3 mg, Sugar 3.6 g
SHORT RIBS WITH CURRIED PEANUT SAUCE
Marinating the short ribs over night is the key to the most tender beef short ribs. On the bbq or in the oven, these are absolutely amazing. Marinating time is not included in prep time
Provided by Calee
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl whisk together all ingredients except the ribs.
- Place ribs in a ziplock bag pour 2/3 of the marinade over them and reserve the remainder.
- Marinade in fridge over night.
- For the bbq: Dry the ribs with a paper towel and put them on the grill of a preheated bbq on medium heat for 35 to 40 minutes.
- Turn and baste often with reserved marinade.
- Then raise the heat and grill until the ribs are slightly charred.
- For the oven: Place in roasting pan and bake at 350°F for 40 minutes.
- Put the reserved marinate in a small saucepan the bring to a boil. Transfer to a serving dish and spoon hot marinade over top.
Nutrition Facts : Calories 1162.9, Fat 102.4, SaturatedFat 38.9, Cholesterol 172.4, Sodium 1526.4, Carbohydrate 22.1, Fiber 4.1, Sugar 12.9, Protein 40.5
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