B.B.Q Buffalo Short Ribs or Un-Cut Short Plate

jill Buffalo Recipes, Recipes, Ribs & Shanks 16 Comments

B.B.Q. Un-Cut Buffalo Short Rib Plate

Serves 6 to 8
The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs.

Ingredients:
For Spice Rub:

  • 3 Tb. Chili Powder
  • 2 Tb. Cumin
  • 1 T. Brown Sugar
  • 2 tsp. Onion Powder
  • ¼ tsp.Cayenne
  • ¼ cup Olive Oil

Ingredients:
For Ribs:

Preparation:

  1. Rinse ribs and pat dry.
  2. Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking.
  3. Preheat oven to 500°.
  4. Place ribs in heavy roasting pan fatty side up.  Brown ribs for 10 minutes, uncovered in hot oven.
  5. Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved.
  6. Remove from oven and let rest covered until ready to grill or broil.
  7. Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil.
  8. Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes.
Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs.

 

Jill’s B.B. Q. Sauce

Ingredients:

  • 1 T. Black Pepper
  • 1 tsp.Cayenne
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Cinnamon
  • ¼ cup Olive Oil
  • 1 cup finely chopped onion
  • 2 T. chopped Garlic
  • 1/2 cup Bourbon or Brandy
  • 2.4 lbs. Ketchup
  • 1 T.DijonMustard
  • 1 T. Worcestershire
  • Dash of Liquid Smoke

Preparation:

  1. Mix spices together.
  2. In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes.
  3. Deglaze pan with bourbon.
  4. Add remaining ingredients, plus one cup of pan juices. Stir well to  incorporate. Bring to a simmer.

* Refrigerate leftover B.B.Q. sauce, for later use.

 

 


Comments 16

  1. Theresa Anderson

    Hi, I am trying to find a crock-pot recipe for Wild Idea Royal Short Ribs, something on the Gourmet side…….have them thawing now, 12 noon, July 2nd, would like to get them in crock pot soon, would appreciate a quick answer. Thank you so much…know you probably wont read this in time for cooking today.

    1. Jill

      Hi Teresa – I sent you a direct e-mail, with details. My suggestion is to braise them in your crock pot in a little vegetable stock and light red wine, such as a Pinot Noir with some provincial herbs. Braise until meat pulls apart easily with two forks. Time will depend on your crock pot setting.
      Thicken braising liquid and serve Royal Short Ribs in a puddle of sauce! Mmmmm. What time is dinner?

  2. Sandy

    Hello Jill – I am a devotee of cooking on the Big Green Egg and I am ordering your products for the first time in hopes of creating a healthier alternative to pork ribs and beef brisket. I am a huge fan of buffalo steaks, but have never tried any other cuts. I am interested in any tips you can provide me for the ribs and the brisket that would allow me to use my Egg to smoke them. It sounds like braising is a first step in all of the recipes I have seen on your site in order to break down the tissue, but could you possibly help me adapt a recipe for my smoker? Thanks in advance for your help.

    1. Post
      Author
      Jill O'Brien

      Hi Sandy –
      Thank you for your order, you are going to love our buffalo products. I do not know much about the Egg, but do have some suggestions for you on recipes. I will e-mail you directly.
      Thanks Again! Jill

    1. Post
      Author
      Jill O'Brien

      Hi Larry – Not a typo. I like to make a batch of this and have on hand. If too much for your use cut recipe in half.
      Thanks for you interest and happy cooking! Jill

  4. Pingback: Wild Idea Buffalo Recipe of the Week: Chili Rubbed Buffalo Short Ribs | My Meals are on Wheels

  5. Mort Jaffe

    Hi Jill – We are enjoying our first order very much. It’s time for the ribs, but I have lost the recipe that came with the shipment. Could you please send it, or fax to 973-250-4166. Thank you.

  6. Jonathan Napolitano

    Hey WIB,

    I’m cooking my Buffalo Back Ribs this coming Friday and I’m looking for a grilling recipe. I was thinking 250 Degrees for 4 hours, another 15 minutes after sauce is applied. This is usually what I do with St. Louis pork ribs. But I know its Bison and could go wrong.

    If you have any suggestions with how to cook them on a gas grill, please do let me know! Thanks!

    Jonathan

    1. Post
      Author
  7. Michael MacLean

    Hi Jill,
    I would have loved to have seen some of the details you emailed directly to others who left a question or comment. As long as there is nothing of a personal nature, would you consider posting them on this comments page?
    Love the “Flintstone” size ribs!!
    Thanks, Mike

    1. Jill O'Brien

      Hi Michael – Sorry I missed this. Here are the best tips I have on Buffalo Ribs.
      SHORT RIBS & UN-CUT SHORT RIB PLATE, absolutely should be braised first. (Braisng: Cooking with liquid in a sealed or covered pot.) Braising can be done in the oven or you can double wrap ribs in heavy foil with a little liquid and braise in grill over indirect heat. My braising temperature for oven or grill is around 375, for 3.5 to 4 hours. If meat releases easily the ribs are done. I like to finish ribs on the grill. Place foil on grill, placing warm ribs on top of foil. Cut slits into the foil. Brush ribs with favorite sauce, and turn every 3 minutes until you have desired stickiness or charing, keeping grill lid closed in between turning.
      BUFFALO BACK RIBS: Braising back ribs is not necessary if you like a little chew to your ribs. The back ribs come off the Ribeye roast and are fairly tender without braising. Marinating them prior is also an option. Otherwise, season as desired and allow to rest for 2 hours prior to grilling. Grill over medium high heat, turning about every 2 minutes, closing grill lid between turning. Start adding your sauce after 6 minutes of grilling. I hope this is helpful. For another delicious rib recipe go to:
      http://wildideabuffalo.com/2014/grilled-jerk-buffalo-ribs/

  8. Pingback: Wild Idea Buffalo – Everything I know About Cooking Buffalo Ribs | My Meals are on Wheels

  9. Rita Gorra

    Uncut buffalo short ribs are HUGE. How do I cut them? Bandsaw? Sawzall? I can’t fit them in a pot. I was hoping to make a soup/stew.
    Is there a way to cut them at home? I guess I can just cook them in a roasting pan.
    Thanks for Ny suggestions.

    1. Post
      Author
      Jill O'Brien

      HI Rita – Yes they are Fred Flinstone sized. My suggestion for you is to cut them lengthwise into single bones or double bones. They should fit into a large roasting pan then, or you may need to purchase foil type. Proceed with recipe as instructed. Thank you for your support and very best in your cooking. jill

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