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Posts Tagged ‘Ribs’

Sammy’s BBQ Beef Short Ribs

Sammy is our butcher.  We love Sammy!  He always hooks us up with wonderful cuts of meat and gives great cooking tips.  Case in point – these ribs.  YUM!!

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INGREDIENTS:
3 lbs. Beef Short Ribs
1 Bottle of your favorite BBQ sauce (we like the stuff our meat market makes on site)
1 White Onion
2 Cloves Garlic
Salt & Pepper to taste

DIRECTIONS:
Slice onion and place in the bottom of your crock pot.

Rub short ribs with garlic and in a pan quickly sear on all sides.  Transfer to crock pot.

Top with BBQ sauce.

Cover and cook for 8 hours on low.

100_19601The meat gets so tender the bones fall right off – as evidenced here

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Chicken Fried Ribs

Yet another great find from this month’s Gourmet Magazine.  These ribs are super-crispy, not at all greasy and stay moist and juicy on the inside.  I definitely recommend giving this one a try!  (We didn’t make the mustard sauce, but I’m going to include it anyway).

INGREDIENTS
For ribs
About 6 cups vegetable oil
2 racks baby back ribs (about 1 lb each), cut into ribs
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 1/2 to 1 3/4 cups panko (Japanese bread crumbs)

For mustard sauce
1/2 cup sour cream
2 tablespoons mayonnaise
1 Kirby cucumber, coarsely grated
2 tablespoons Dijon mustard 

DIRECTIONS
Preheat oven to 200 degrees (to keep ribs warm while cooking in batches)

Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.

Meanwhile, season ribs with 3/4 tsp salt and 1/2 tsp pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)

Make sauce while ribs fry:  Stir together sauce ingredients. Serve ribs with sauce.

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