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!!

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.

The 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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