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Beef Ribs with Sorghum Glaze

Beef Ribs with Sorghum Glaze


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Rinse and pat the ribs dry. Remove the thin membrane from the back of the ribs by slicing into it and pulling it off. Combine the sugar with the salt, pepper, garlic powder, onion powder, paprika, and red pepper. Massage the sugar mixture into the meat, covering all sides. Wrap the ribs tightly with plastic wrap, and place in zip-top plastic freezer bags; seal and chill 12 hours.

Whisk together the sorghum, vinegar, and coarse black pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally; reduce the heat to medium, and cook, stirring occasionally, until mixture is reduced by half, 6 minutes. Cool completely.

Soak the chips in water for 30 minutes. Light 1 side of charcoal grill or preheat gas grill to 250 to 300 degrees F (medium-low); leave the other side unlit. Spread the wood chips on a large sheet of heavy-duty aluminum foil; fold the edges to seal. Poke several holes in top of the pouch with a fork. Place the pouch directly on the lit side of grill; cover with the grill lid.

Place the ribs over the unlit side, and grill, covered with grill lid, 2 hours.

Turn the rib slabs over; grill until tender, 2 hours.

Cook the ribs 30 more minutes, basting frequently with sorghum mixture.

Remove the ribs from grill, and let stand 10 minutes. Cut the ribs, slicing between the bones.


Beef short ribs with sorghum and curry glaze

For the beef:Liberally season both sides of the short ribs with salt and black pepper.

In a sauté pan, sear both sides of the short ribs and reserve.

For the braise:Heat a large sauté pan (or roasting pan) with a small amount of canola oil.

Toss the onions and carrots into the pan and sauté lightly 3-4 minutes.

Add the butter, garlic, ginger, curry powder, bay leaf, lime peel, and lemongrass and sauté for another 2-3 minutes to toast the spices.

Add the wine and reduce by 3/4. Add the tomatoes, chicken stock, and coconut milk and bring to a simmer.

Add the seared short ribs, return to a simmer, cover and place in a 225-degree oven for 3 to 4 hours, or until just shy of falling apart.

Then, remove from the oven and allow to cool in the liquid before removing.

For the glaze:Lightly toast the curry powder and mustard in the butter, then add the sorghum and cool.


Recipe Notes

For the spice rub:

  • 2 tablespoons kosher or coarse salt
  • 2 tablespoons light or dark brown sugar
  • 2 tablespoons sweet paprika
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons garlic powder or minced garlic
  • 1½ teaspoons dried oregano
  • ½ teaspoon adobo seasoning (optional see Notes)
  • ¼ teaspoon red pepper flakes
  • 1 rack pork spareribs (6 to 7 pounds)
  • Barbecue sauce, homemade or store-bought, for serving or basting or both

Beef Ribs with Sorghum BBQ Glaze Recipe

4 (2 1/2-lb.) racks beef rib-back ribs (center-cut)
1/4 cup sugar
1/4 cup kosher salt
2 tablespoons ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 cup sorghum syrup
1 cup apple cider vinegar
1 tablespoon coarsely ground black pepper

Instructions:
1. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it and pulling it off.
2. Stir together sugar and next 6 ingredients. Massage sugar mixture into rib meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags seal and chill 12 hours.
3. Bring sorghum and next 2 ingredients to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally reduce heat to medium, and cook, stirring occasionally, 6 to 7 minutes or until mixture is reduced by half. Cool completely (about 30 minutes).
4. Preheat oven to 275°. Place lightly greased wire racks in 2 aluminum foil-lined 15- x 10-inch jelly-roll pans. Remove plastic wrap from ribs, and place ribs on wire racks. Cover with aluminum foil to seal. Bake 2 hours. Remove foil, and bake 3 more hours or until meat begins to pull away from bones, basting with sorghum mixture every 30 minutes. Increase oven temperature to 400°, and bake 10 more minutes or until ribs are browned.


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Ya'll should try this. It's really good and easy to prepare.

This is really a delicious receipe, meat fall off the bone & not greasy. I slow cooked ribs in the stock until all liquid evaporated, then I added the remaining vege. to the overall sauce for basting. I trashed any leftover sauce after my husband used for basting, next time I would save it & use it as pasta sauce. My kids loved it so much, and they wanted me to double it next time. Won't be long before cooking this one again.

These are delicious - classic sweet and sour ribs.

Still making this recipe. Adding molassas makes a big difference. Still gets rave reviews!

First time I ever made a BBQ sauce.. came out GREAT. With an added touch I soaked the 1 rack of ribs in 4 bottles of Corona Beer over night. Everyone loved them. they want another BBQ This weekend.

I followed the recipe to prepare the ribs (the boiling part) and used my own sauce. The main improvement I add to the recipe is smoking the ribs with hickory for about 1 1/2 -2 hours on indirect cooking. Now it's real BBQ and not just grilled meat with sauce. The boiling insures tenderness and saves a few hours of time on the grill.

This recipe would work well with any decent bbq sauce. I used a combo of Sweet Baby Ray's and some thai chile dipping sauce. After the ribs had simmered for an hour -- I agree onion, celery, etc. not necessary -- I let them sit in the braising liquid for a while, then let marinate in the sauce for about 20 minutes while I heated my gas grill. I turned off one of the burners and grilled on low indirect heat for about 20 min., turning a couple of times. MMMMmmmm. The beefy flavor really shines through.

I have never made or eaten beef ribs before and probably won't again. The meat was very tender but fatty and difficult to get the meat from the bones. The barbecue sauce was just okay - the ketchup really is the stand-out flavor:(. Not a repeat in our house.

An excellent recipe, and works equally well with pork ribs. Given the intensity of the barbeque and sauce flavors, I don't think the addition of the onion, peppercorn and celery to the boiling of the ribs adds anything discernable, however.

I won't rate as I didn't really follow the recipe other than to cook the ribs following the recipe and add some pineapple juice to our standard chili sauce/ketchup/lemon pork rib sauce. Good, but I'm definitely more of a fan of pork ribs. Beef ribs - even the back one's that my husband found on sale just have too much connective tissue for me. Even with the pre-cooking and grilling the substance near the bone was tough and chewy.

Have made it twice this month. The only thing changed was to substitute 8 oz of orange juice and a few drops of molasses instead of the pineapple. Fabulous.

hands down best rib recipe. family/friend favorite, make it every year! so easy and soooooooo good.

This worked out great for me, as it was my very first attempt at BBQ ribs. I made some changes that I think are necessary to tell: I used short ribs instead of back ribs, browned on the stove top, then added water and veggies. After bringing the mixture to a boil, I transferred, covered, to a 325 degree oven and simmered for an hour. I grilled the next day with sauce and they were delicious and tender. I also used the sauce on a couple of chicken breasts for the non- beef-eaters.

This was amazing. I could not keep people away from it.

Absolutely wonderful! This sauce rivals that of Twin Anchors, the great Chicago rib joint.

Awesome recipe! I have never cooked ribs before, but this is now an entry in our family favorite recipes. I changed the sauce a little bit by adding some molasses and some different spices, I also added chopped garlic with the celery and carrots.

So good! I only had time to marinade chicken and flank steak for 3 hours and yet, the sauce permeated the meat. I didn't do the boiling, onion, celery and carrots part, just used the marinade. Again, everyone raved.

I have made this recipe many times over the years. The first time I made it I did not have enough ketchup so I used molasses to make up the difference and it was incredible. I now use about half ketchup and half molasses (sometimes more molasses than ketchup) and always get rave reviews!

I wasn't a big fan. Even my kid didn't like it. It was also a bit of work, after all. I think I'll stick to just simple marinades.

Made this on two separate occassions and received compliments both times. Added a couple of dashes of hot sauce to the glaze which worked well.

Made these for a BBQ last night and they went over very well with the entire crowd. The sauce is delicious.

Very very very very very good! I made this for a bbq for some french friends, and they adored it. Served it with a potato salad and corn on the cob. I didn't use beef though, I used pork, and as I don't have a grill, I cooked it in the oven for about 45 minutes, and then broiled it on high for about 6 minutes. Turned out perfectly. Will definitely do it again.

I hardly ever give 4 forks but this dish deserves each one of ɾm. I have made this now several times and each time it is superb. Yes, it makes a lot of sauce, but then you can use it for other things (it keeps a long time in the fridge, too!) We found boneless ribs (sounds like an oxymoron, no?) at Costco and although I was leary, I used them and WOW, they were so tender. And it's nice not to have to worry about the rib when you're eating from a plate on your lap. So, don't be afraid fo those boneless "ribs" they have at Costco. And make this dish - it's SO GOOD!

My husband loves beef back ribs and this recipe was delicious. I highly recommend it. Instead of using the BBQ, after boiling ribs for about 45 minutes we baked them in the oven at 500 degrees F for about 15 minutes on convection, then lowered the temperature to 375 degrees for another 20 minutes. Worked beautifully - the meat was moist and the sauce was sticky - carmalized, Iɽ say. Very nice alternative to rib roast or pork back ribs.

I substituted 3 bottles of chili sauce for 3 cups of ketchup. This has become one of the favorites of the summer.


Recipe Summary

  • 1 teaspoon vegetable oil
  • ½ cup chopped onions
  • 2 cloves minced garlic
  • ¾ cup chili sauce
  • ½ cup beer
  • ¼ cup honey
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dry mustard
  • 3 ½ pounds country style pork ribs

Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.

Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven bake until sauce bubbles and ribs are tender, 1 hour.


There’s more than one way to cut a beef rib. Usually, I would braise or slow smoke beef ribs. But cutting them ACROSS the bones, flanken style, opens up a whole new world of quick-cook grilling options. When sliced thinly, this traditionally tougher cut is transformed. Tenderness is sometimes about perception – and the less resistance in a bite, the more tender we think it is. And when you cut the meat thin to start with, you automatically lower the resistance of the bite!

These flanken cut ribs, also called costillas de res, are marbled with flavorful ripples of fat which morphs into crispy goodness on the grill. I usually make these for a snack-style appetizer before the main grilled meal. You can cook them up fast, then slice between each bone to create a mountain of beefy morsels.

The glaze for these flanken cut beef ribs is also one of those amazing recipes that is extremely simple to make, with a huge flavor payoff. Let’s be honest, usually you have to choose one or the other. But I promise you, it’s easy AND delicious. The addition of tamarind paste along with the agave nectar balances the heat of the chiles, and really creates a tangy and warm finish with a beautiful deep red color.

  • You will need to set up your grill for two-zone grilling for this recipe. Click here to find out more.
  • Often flanken ribs are sold in various thicknesses, so try to look for the thinner ones. They should ideally be under 1/2 inch thick.
  • If you don’t have agave nectar, you can substitute with honey. And if you prefer, you can use tequila rather than mezcal. The other glaze items cannot be substituted.

THIS RECIPE WAS MADE POSSIBLE BY THE GOOD FOLKS AT THE BEEF LOVING TEXANS. For more beef recipes visit beeflovingtexans.com

Flanken cut beef ribs with chipotle mezcal glaze

Ingredients

  • 6-7 lb flanken cut beef ribs
  • 1 x 3.5oz can of chipotle in adobo
  • 1 tablespoon tamarind paste
  • 1 tablespoon agave nectar
  • 1 tablespoon of tequila or mezcal
  • kosher salt

Instructions

  1. Start by making the glaze. Combine the chipotle peppers in adobo sauce with the mezcal, agave and tamarind paste. Use an immersion blender or regular blender to blitz into a smooth paste, about 2-3 minutes. The glaze can be made up to a week in advance and kept in the fridge.
  2. Set up a grill for two zone cooking, and pile all the coals to one side. The lit side should be medium to high heat, at least 400f.
  3. Season the beef ribs well on both sides with kosher salt.
  4. Place them over the coals, and cook by turning them every 30 seconds. They will begin to smoke and char quickly. Keep cooking and flipping frequently until they are mostly cooked, the fat has mostly rendered and the meat has turned a deep golden brown with crispy edges. This should take 5-6 minutes over high heat.
  5. Once the ribs are the color you want, move them across to the indirect or cool side of the grill, then brush them with the glaze. Turn them over and brush the other side with the glaze, then close the lid and let them cook a further 3-5 minutes so the glaze sets a little. If you want a super crispy/charred finish, put them back over the heat for a minute each side once glazed.
  6. Remove from the grill and serve - as an option, you can slice each rib between the bones to create small appetizer-style niblets.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.


Beef Ribs with Sorghum Glaze

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it and pulling it off. Combine sugar, salt, 2 tablespoons pepper, garlic powder, onion powder, smoked paprika and red pepper in a small bowl. Massage sugar mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags seal and chill 12 hours.

Whisk together sorghum, vinegar and 1 tablespoon pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally reduce heat to medium, and cook, stirring occasionally, 6 minutes or until mixture is reduced by half. Cool completely.

Soak chips in water 30 minutes. Light 1 side of grill, heating to 250 degrees to 300 degrees (low) heat leave other side unlit. Spread wood chips on a large sheet of heavy-duty aluminum foil fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill.

Place ribs over unlit side, and grill, covered with grill lid, 2 hours. Turn rib slabs over grill 2 hours or until tender. Cook ribs 30 more minutes, basting frequently with sorghum mixture.

Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones.

"Southern Living: All Fired Up" by Troy Black and Southern Living (2013 Oxmoor)


The Best Way to Make Beef Short Ribs on the Grill

Before we tell you how to make beef short ribs on the grill, let’s start with the basics.

The Basics

Preparing your food over an open flame is fun, fast, and full of flavour. No other way of cooking can give you that distinct taste.

The Grill

Gas and charcoal grills are two popular choices. However, they’re high-maintenance and may pose health risks over time.

Electric grills are becoming more and more popular because they’re healthier and more versatile. Although, they take a longer time to cook food. Plus, the lack of a real flame means you won’t get that smokey, barbecue flavour we associate with grilling.

15+ Servings - It’s barbecue time! The 240 square inches of circular grilling surface lets you make over 15 servings for large groups of people

The Ribs

Beef short ribs come from the section between the chuck and the ribs of the cow. These cuts are typically narrower and shorter than standard ribs. Still, they have that rich marbling of fat found in rib steaks that makes them juicy and delicious. Combine that with the rich, beefy flavour of chuck roast, and you have a flavourful and tasty dish.

When it comes to their nutritional value, short ribs are high in protein. Yet, they’re also high in fat. According to nutritionists, a 3-ounce serving has over 3 grams of fat and about 13 grams of saturated fat.

So, what’s the best way to enjoy short ribs and limit their fat intake? Cooking boneless beef short ribs on the grill is one way since boneless ribs have less fat.

Another way is to cut off any traces of surface fat using a sharp, thin knife. The internal layers will prove difficult to remove, and it’ll also cause the ribs to fall apart.

Masahiro’s MV Series knives are sharp and light with a long lasting edge. Made from Masahiro’s proprietary Molybdenum Vanadium steel, each knife is quenched and sub zero tempered to offer the best balance of sharpness and blade strength.


Beef Short Ribs Recipe Oven Guide

Beef Short Ribs Recipe Oven. Place rice and vegetable mixture in the casserole then top with the short ribs. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic.

beef short ribs recipe oven, Image source from www.pinterest.com

Short ribs benefit from long, slow simmering, whether in the slow cooker, in the oven, or on the stovetop. Heat the oven and season the meat.

Oven Baked BBQ Beef Ribs Recipe Beef Ribs Recipe Rib

To cook the short ribs in a slow cooker: Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees fahrenheit after an hour.

Classic braised beef short ribs recipe beef short ribs. Place rice and vegetable mixture in the casserole then top with the short ribs.

Easy oven baked bbq beef ribs that are wellseasoned to. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic.

Short ribs w ginger soy marinade recipe rib recipes. Short ribs benefit from long, slow simmering, whether in the slow cooker, in the oven, or on the stovetop.

Oven roasted beef short ribs with fresh bok choy slaw. Heat the oven and season the meat.

Slow cooker beef short ribs recipe rib recipes food. To cook the short ribs in a slow cooker:

The easiest ovenbaked beef rib recipe youll ever find. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees fahrenheit after an hour.


Beef Ribs with Sorghum Glaze - Recipes

Ingredients:
For the ribs:
1/4 cup kosher salt
1/4 cup black pepper
2 tablespoons brown sugar
1 teaspoon granulated garlic
1 teaspoon mustard powder
1 teaspoon smoked paprika powder
1/2 teaspoon chipotle chile powder
2 slabs St. Louis cut or baby back ribs (about 2 pounds apiece)

For the sorghum mustard glaze:
1/2 cup brewed coffee
2 tablespoons sorghum syrup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 clove garlic, put through a press or finely minced
1/4 teaspoon chipotle chile powder
Pinch of ground allspice
1/2 cup yellow mustard
Salt to taste

Method:
To make a rub, mix together the salt, pepper, brown sugar, granulated garlic, mustard powder, smoked paprika and chipotle chile powder. Taste and adjust seasonings. Sprinkle each slab of ribs evenly with the rub and then double wrap with foil, making note of which side is the bone side. Refrigerate the ribs for 2-8 hours. (They’re good after 2 hours but even better after 8.)

To bake, preheat the oven to 300 degrees and line two baking sheets with foil. Place the foil-wrapped ribs, bone side up, on the sheets, and cook for 1 hour and 30 minutes.

Meanwhile, in a saucepan stir together the brewed coffee, sorghum syrup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic, chipotle chile powder and allspice. Cook on medium until the sugar has dissolved and then whisk in the mustard until well combined. (The mustard will probably break up a bit when you add it to the pot but a few turns of the whisk will incorporate it into the sauce.)

After 1 hour and 30 minutes, remove the ribs from the oven. Gently open the foil (a lot of steam will escape, so be careful) and take 1/4 cup of the meat juices and stir them into the sauce. Adjust seasonings and add salt to taste.

With tongs, remove the ribs from the foil and place back on the sheet, meat side up. Discard the foil that wrapped the ribs, as well as the remaining meat juices (unless you prefer to save the juices for another use).

Brush the meat side of the slabs with the sauce and return to the oven. Cook for 30 minutes uncovered and then brush each slab with the sauce again. Cook for 30 more minutes. Remove from the oven, turn on the broiler, brush each slab with sauce and then cook under the broiler for 1-3 minutes, or until darkened and dark spots appear.

Note: If you prefer to use a grill, this glaze works there, too. And if you can’t find sorghum syrup, you can use molasses or honey as a substitute. If you use honey, taste before adding the brown sugar as you might not need the extra sweetness.



Comments:

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