Beef Short Ribs In Ancho-molasses SauceFrom doreenfish 3 years ago
- For the spice Rub...makes about 1 cup shopping list
- 4 Tbs. salt...I use kosher for all my cooking but sea salt is goos too. shopping list
- 3 Tbs. pure powdered chile of your choice shopping list
- 2 Tbs. dried granulated garlic shopping list
- 2 Tbs. coarsely ground black pepper shopping list
- 1 Tbs. ground thyme shopping list
- 1 tsp. ground coriander shopping list
- 1 tsp. ground cumin shopping list
- For the Short Ribs shopping list
- 6 beef short ribs (square cut, around 3 lbs.) shopping list
- 2 ancho chiles, stemmed and seeded shopping list
- 12-oz. can root beer shopping list
- 1 tablespoon vegetable oil shopping list
- 1/2 onion, chopped shopping list
- 3 cloves garlic, chopped shopping list
- 1 cup molasses shopping list
How to make it
- Make the spice rub
- Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in a spice jar.
- Rub the ribs with 2 Tbs. of the spice rub and place them in a pan. Put the pan on the grill over medium-hot coals and turn the ribs when they start to sizzle. Continue cooking in the dish for 1 hour, turning to caramelize on all sides. Move the pan to the cool side of the grill if the meat begins to burn or stick.**** (I do these in the oven in Winter at 400 degrees so just cook as above but in the oven.
- Tear the ancho chiles into pieces and combine with the root beer in a saucepan over medium heat. Simmer until the chiles soften, about 15 minutes. Heat the oil in a skillet and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the root beer and chile mixture and bring to a boil, then reduce the heat to a simmer.
- When the ribs are well browned, pour the molasses over each rib, turning to coat. Then add the hot root beer–chile mixture to the pan. Place the pan over hot coals so it simmers or continue cooking in 400 degree oven.
- If doing on bbq,cover the grill and allow the ribs to smoke and simmer for another hour, turning often. If doing in oven lower temperature to 325, cover with foil and continue cooking till ribs are falling off bone ready.On BBq cover the pan with aluminum foil and allow to steam for 30 minutes. Remove the pan from the grill or oven and put the ribs in a serving dish. Stir the braising liquid and molasses in the pan together and pour over the ribs. Serve immediately.
The Cookdoreenfish Thessalon, Canada
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