We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs – but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child – you’ve nailed it. My preparation is as follows.
1 7+ lb. Buffalo Uncut Short Rib Plate
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
Tangy Mop
1 tablespoon reserved rub
½ jar Hoisin sauce
½ cup orange juice
¼ cup Asian chili garlic sauce
¼ cup ketchup
Directions
1.) Rinse rib plate and pat dry. Place on large sheet of heavy foil.
2.) Mix spices, liquid smoke and olive oil and make a paste.
3.) Rub all but 1 tablespoon of paste into the ribs, covering both sides.
4.) Seal the foil tight and reinforce with another sheet of foil, sealing it too.
5.) Place over low heat on a gas grill. Cover and let cook undisturbed for 2 hours.
6.) Remove from grill and let rest for 20 minutes.
7.) While the ribs are resting, mix ingredients for tangy mop.
8.) Cut ribs along bone.
9.) Brush tangy mop over individual ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes.
10.) Most uncut plates have 7 bones per rack. The short ribs are really meaty, very tender and really tasty! Enjoy.
Wine Pairing
Lone Buffalo Vineyards, Thunder Beast Zinfandel, Sierra Foothills – Placer County, CA. This is a Zinfandel worth seeking out. Full fruit with a lingering finish. This Zinfandel pairs very nice with spicy buffalo meat.