Dan & I just returned from a nephew’s wedding in Ohio. It was a wonderful celebration.
We stayed with Dan’s brother Mike and his wife Linda, (father and mother of the groom), along with Dan’s brother Scott and his wife Roxy. In the morning I would find the three brothers hunched over their coffee cups in deep discussion. I couldn’t help but imagine them at ages ten, nine and eight hunched over in a like manner making their next plan. They are loving Father’s, Uncle’s and Grandpa’s, and have all played an integral part in their children’s, nephews, nieces and grandchildren’s life. They will deservingly be celebrated this month. And if the old adage is true, that a way to a man’s heart is through his stomach, the below recipe should help do the trick. Enjoy!
Chili Spiced Un-Short Ribs or Back Ribs with Tangy Mop
- 1 pkg. Uncut Buffalo Short Rib Plate, 6 lbs. (adjust amount of rub based on # of ribs)
- 5 tablespoons chili powder
- 2 tablespoons coriander
- 2 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons liquid smoke
- 2 tablespoons olive oil
- ¼ cup apple cider vinegar
Tangy Mop
- 1 tablespoon reserved rub
- ½ jar Hoisin sauce
- ½ cup orange juice
- ¼ cup Asian chili garlic sauce
- ¼ cup ketchup
- Rinse ribs and pat dry. Place on 2 sheets of large heavy foil.
- Mix spices, liquid smoke and olive oil and make a paste.
- Rub all but 1 tablespoon of paste into the ribs, covering both sides.
- Pour vinegar on bottom of foil.
- Seal the each piece of foil tightly.
- Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 2 hours.
- Remove from grill and let rest for 20 minutes.
- While ribs are resting, mix ingredients for tangy mop.
- Turn grill to medium high heat, about 400*.
- Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes.
The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad).
Wine Pairing: Ravens Wood, 2007 Petite Syrah, CA
Fruit forward with hints of chocolate and spice. And, a nice round smooth finish. Syrah’s or Shiraz’s go very well with barbequed meats.