Buffalo Hawaiian Short Ribs Food

HAWAIIAN-STYLE SHORT RIBS

Steps:

• Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
• With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

HAWAIIAN STYLE BEEF SHORT RIBS

Steps:

• Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
• Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

BRAISED BUFFALO SHORT RIBS

Steps:

• Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours.
• Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste.
• Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper.

HAWAIIAN-STYLE KALBI RIBS

Steps:

• Combine all ingredients and marinate ribs for 4 hours.
• Broil or barbecue to desired degree of doneness.

HAWAIIAN RIBS

Steps:

• Preheat the oven to 350 degrees.
• Arrange ribs, meaty side down, in a foil lined pan.
• Cover and bake at 350 degrees for 45 minutes.
• In a saucepan, combine sugar and cornstarch.
• Stir in vinegar, chili sauce, water, undrained pineapple, onion, soy sauce, and mustard.
• Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more.
• Remove the pan from the oven and drain the fat from the ribs.
• Turn the ribs meaty side up.
• Spoon 2 c sauce over the ribs.
• Reserve the remaining sauce in the pan.
• Cover the ribs and bake 45 minutes longer or until tender.
• Remove the ribs to a platter.
• Heat the sauce in the pan and serve with the ribs.

BUFFALO RIBS

Steps:

• Make the rub: To a small bowl, add the salt, lemon pepper, garlic powder, mustard, and cayenne; mix with your fingers, breaking up any lumps.
• The ribs: place a rack of ribs, meat side down, on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it.
• The best place to start is on one of the middle bones.
• Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with the other rack.
• Sprinkle the rub over both sides of the ribs, rubbing in onto the meat.
• Squeeze the lemon juice over the ribs on both sides, patting it onto the meat with a fork.
• Drizzle a tablespoon or two of hot sauce over the ribs, patting it onto the meat with a fork.
• Cover the ribs with plastic wrap; refrigerate them while you make the sauces and set up the grill.
• Butter sauce: melt the butter in a small saucepan over med-high heat.
• Stir in ½ cup hot sauce; bring to a boil.
• Remove from the heat; set aside.
• Gorgonzola Cheese Dip: put the cheese in a mixing bowl (nonreactive); mash to a paste with a fork.
• Gradually stir in the mayonnaise, sour cream, lemon juice, and scallion whites.
• Season with salt and pepper to taste (cheese is quite salty, so be careful).
• Transfer dip to serving bowl; sprinkle with scallion greens; chill until ready to serve.
• Set up grill for indirect grilling and preheat to medium; place a large drip pan in the center of grill under grill grate.
• For gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium.
• When ready to cook, brush and oil the grill grate; place the ribs bone side down in the center of the grate over the drip pan and away from the heat.
• Cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 1 ¼ to 1 ½ hours in all.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about ¼ inch.
• Lightly brush the ribs with some of the butter sauce (rewarm it if needed) two or three times after they have cooked for 45 minutes (a basting brush works better than a mop for this sauce).
• Transfer the racks of ribs to a cutting board; let the ribs rest for a few minutes, then cut the racks into individual ribs and place in a large bowl or arrange on a platter.
• Reheat the remaining butter sauce until it is boiling; pour sauce over the ribs and toss to mix.
• Serve the ribs with Gorgonzola Cheese Dip and the celery.
• **To cook on a smoker, set up and light smoker according to manufacturer's directions; preheat it to low; place ribs in the smoker bone side down and smoke until cooked through 4-5 hours, lightly basting the ribs with butter sauce during the last 30 minutes; you will need to replenish the wood after the first and second hour of smoking, and to replenish the coals every hour.