Grilled Short Ribs With Sesame Chipotle Mole Food
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
GRILLED SHORT RIBS
These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)
Provided by ellie_
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
- Prepare grill to medium high heat.
- Brush grill with oil.
- Grill ribs until cooked through (5 minutes per side).
- Remove meat from bones.
- Wrap meat in lettuce leavs with a small amount of miso and sticky rice.
GRILLED SHORT RIBS WITH SESAME-CHIPOTLE MOLE
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash
Provided by Chris Morocco
Categories Kid-Friendly Beef Rib Grill/Barbecue Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and puree until well combined; season mole with salt.
- Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with 1/3 cup mole; set remaining mole aside for serving.
- Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130°F for medium-rare, 8-10 minutes.
- Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.
GRILLED SHORT RIBS WITH SESAME-CHIPOTLE MOLE
How to make Grilled Short Ribs with Sesame-Chipotle Mole
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and purée until well combined; season mole with salt.
- Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with ⅓ cup mole; set remaining mole aside for serving.
- Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 8-10 minutes.
- Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.
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3/5 (93)Estimated Reading Time 50 secsServings 4Total Time 35 mins
- Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and purée until well combined; season mole with salt.
- Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with ⅓ cup mole; set remaining mole aside for serving.
- Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 8–10 minutes.
- Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.
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