Uncle Larrys Texas Short Ribs Recipes

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BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
  • In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
  • Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
  • Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
  • Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
  • For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

LARRY'S SMOKED BBQ SPARE RIBS



Larry's Smoked BBQ Spare Ribs image

Slow-smoked BBQ ribs.

Provided by LMadara

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 4h5m

Yield 9

Number Of Ingredients 9

apple wood chips
½ cup paprika
2 tablespoons light brown sugar
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
3 racks pork spareribs
3 cups apple juice
3 cups barbeque sauce

Steps:

  • Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
  • Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
  • Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
  • Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 1252.9 calories, Carbohydrate 48 g, Cholesterol 320.7 mg, Fat 81.5 g, Fiber 3.2 g, Protein 78.3 g, SaturatedFat 29.6 g, Sodium 1960.3 mg, Sugar 34.7 g

JIM'S SECRET FAMILY RECIPE RIBS



Jim's Secret Family Recipe Ribs image

For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! -Vicki Young, Brighton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 15

2 racks pork baby back ribs (about 5 pounds)
1/4 cup soy sauce
1/4 cup dried oregano
2 tablespoons onion powder
2 teaspoons garlic powder
1 liter lemon-lime soda
1/2 cup unsweetened pineapple or orange juice, optional
BARBECUE SAUCE:
1/2 cup sugar or packed brown sugar
1/2 cup hot water
1 cup ketchup
1/4 cup honey mustard
1/4 cup barbecue sauce of choice
3 tablespoons lemon juice
1-1/2 teaspoons white vinegar

Steps:

  • Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.

Nutrition Facts : Calories 483 calories, Fat 27g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1107mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 30g protein.

TEXAS BBQ BEEF RIBS



Texas BBQ Beef Ribs image

Beef short ribs, or "dino ribs" as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it.

Provided by DougScheidingofRogueCookers

Time 4h20m

Yield 8

Number Of Ingredients 7

hardwood pellets as needed
4 pounds beef short ribs
½ cup Montreal-style steak seasoning
2 tablespoons mild chili powder
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
8 fluid ounces apple juice

Steps:

  • Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
  • Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
  • Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
  • Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
  • Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
  • Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
  • Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

Nutrition Facts : Calories 506.2 calories, Carbohydrate 8.9 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 1 g, Protein 22 g, SaturatedFat 17.7 g, Sodium 2865.1 mg, Sugar 4 g

UNCLE HALE'S SAMOAN SHORT RIBS RECIPE - (4.3/5)



Uncle Hale's Samoan short ribs Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 7

1 cup soy sauce
1 cup sesame seed oil
1 cup brown sugar
1 teaspoon green onion
1 tablespoon garlic
1 teaspoon sesame seeds
2 lbs thin sliced beef short ribs

Steps:

  • Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved. Place ribs in pan and pour marinade mixture over them. Marinate at least 4 hours and up to overnight. Grill ribs over a charcoal fire or broil.

UNCLE LARRY'S TEXAS SHORT RIBS



Uncle Larry's Texas Short Ribs image

My late Uncle Larry was all Texan and he loved to cook. This was his recipe for beef ribs. I like to use this on pork steaks though. Either way, enjoy it.

Provided by Mysterygirl

Categories     Meat

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 lbs short rib of beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 onions, sliced into rings
2 cups green peppers, chopped
3/4 cup ketchup
1/2 cup picante sauce (hot or mild)
2 tablespoons red wine vinegar
1/3 cup sugar
2 tablespoons Worcestershire sauce

Steps:

  • Preheat oven to 300 degrees.
  • Season flour with salt and pepper.
  • Roll ribs in flour to coat.
  • Arrange in a 9 x 13 glass baking dish.
  • Spread onions and peppers over meat.
  • Combine remaining ingredients in a bowl and spoon over the top of the meat.
  • Bake for 3 hours or until meat is well done.
  • Serve over rice or noodles.

Nutrition Facts : Calories 1612.7, Fat 137.3, SaturatedFat 59.6, Cholesterol 287.3, Sodium 901.9, Carbohydrate 34.9, Fiber 2.2, Sugar 21.9, Protein 57.2

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