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Posts Tagged ‘dill zucchini’

There are two types of short ribs: English style and Flanken style. English style ribs are cut parallel to the bone or may be boneless. Flanken style are cut across the rib bones in a slab. You will see multiple bones. Personally, I think that the flanken have more fat.

Cook time: 3 hours

Ingredients:

  • 2 bay leaves for the boiling
  • garlic cloves for the boiling
  • about 20 short ribs (feeds 6) Seems like a lot. They shrink and they’re fatty
  • 1 ½ cups ketchup classic BBQ
  • 6 tablespoons mustard classic BBQ
  • 1 ½ cups dark brown sugar sweetness, thickness, and caramelization
  • 6 tablespoons apple cider vinegar  southern twang
  • 1 ½ teaspoons tomato paste deep flavor, thickener
  • 3/4 cup molasses great color, earthy flavor
  • 6 tablespoons ginger flavored brandy substitute whiskey or red wine
  • 3 tablespoons Worcestershire sauce savory to balance sweet
  • 1/3 cup pineapple juice add some chunks if you have
  • teaspoon granulated garlic lots of flavor, no sodium
  • teaspoon onion powder got to use it for something
  • 1/2 teaspoon pepper for zing

1. Get the largest pot you can find and boil water (remember that 20 ribs have to go in)

2. Boil with bay leaves and garlic (leave in paper) for a1 hour.

3. Make the barbecue sauce by just simmering the components. the order doesn’t matter.

4. Mix the ribs and sauce together in two huge casserole dishes. Heat at 350° for 2 hours.

Try these side dishes. They’re actually healthy compared to most southern sides.

Glazed carrots: Boil peeled carrots for 10-12 minutes. Soak in ginger brandy (I had it, so why not use it) for a few minutes. Sauté in butter, brown sugar and a pinch or two of salt.

Dill and butter zucchini: Boil zucchini halves for 7 minutes.  Coat with fresh dill, butter, garlic salt, and pepper. Bake in the oven with the ribs until they reach your preferred texture.

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