Wednesday, May 31, 2006
Here's a recipe of my own. Beef spare ribs are usually pretty inexpensive, and the meat is pretty tough unless you marinate them. This recipe results in ribs that are delicious, and so tender that they practically fall apart!
Buttermilk Beef Ribs
(a rack of beef ribs at the grocery store may weigh anywhere from 3 to 7 or 8 pounds, or more. Adjust as necessary. I use a 4-pound rack of ribs for this recipe. That amount may be easily multiplied. As for the coffee: I just use the leftover coffee from the pot I brewed in the morning!)
4-5 pound rack of beef ribs, cut into "half-racks"
1 pint (16 ounces) buttermilk. Please make sure to use the kind that has "active cultures"
3 TBS dark brown sugar
2 TBS cider vinegar
1/4 cup whiskey (optional)
1 TBS kosher salt
1 tsp whole peppercorns (or use ground pepper)
several cups of brewed coffee, as necessary, cooled to room temperature (de-caf can be used, if desired)
In a blender or processor, combine the buttermilk, brown sugar, vinegar, whiskey, salt and peppercorns. Mix on high speed until the peppercorns are broken up somewhat (maybe 20 seconds).
Place the rib "half-racks" in a high-sided roasting pan, or something similar. It doesn't matter if they overlap each other a little. If desired, a couple of gallon-sized zipper-lock bags can be used instead.
Pour the buttermilk mixture (half of the mixture per bag, if you're using the zip bag method) over the ribs.
Add enough of the coffee to the pan (or bags) to increase the volume of liquid so that the ribs are saturated. Don't worry about completely submerging the ribs in the liquid; that's next to impossible!
If using the pan method, cover the pan with plastic wrap, or foil. The bags can simply be zipped shut. Refrigerate the ribs for anywhere from 3 to 12 hours...overnight would be best. Flip the ribs in the pan every couple of hours (or simply shake the zipper bag).
Use paper towels to dry the ribs, and allow them to rest on a platter until you're ready to grill.
Light the grill, and allow it to come to medium-high heat. Liberally coat the ribs (both sides) with your favorite Rub Mix, or simply salt & pepper.
Grill for about 20-25 minutes, flipping the ribs every 5 minutes or so. If desired, your favorite barbecue sauce can be brushed on during the last 5 minutes.
Buttermilk Beef Ribs
(a rack of beef ribs at the grocery store may weigh anywhere from 3 to 7 or 8 pounds, or more. Adjust as necessary. I use a 4-pound rack of ribs for this recipe. That amount may be easily multiplied. As for the coffee: I just use the leftover coffee from the pot I brewed in the morning!)
4-5 pound rack of beef ribs, cut into "half-racks"
1 pint (16 ounces) buttermilk. Please make sure to use the kind that has "active cultures"
3 TBS dark brown sugar
2 TBS cider vinegar
1/4 cup whiskey (optional)
1 TBS kosher salt
1 tsp whole peppercorns (or use ground pepper)
several cups of brewed coffee, as necessary, cooled to room temperature (de-caf can be used, if desired)
In a blender or processor, combine the buttermilk, brown sugar, vinegar, whiskey, salt and peppercorns. Mix on high speed until the peppercorns are broken up somewhat (maybe 20 seconds).
Place the rib "half-racks" in a high-sided roasting pan, or something similar. It doesn't matter if they overlap each other a little. If desired, a couple of gallon-sized zipper-lock bags can be used instead.
Pour the buttermilk mixture (half of the mixture per bag, if you're using the zip bag method) over the ribs.
Add enough of the coffee to the pan (or bags) to increase the volume of liquid so that the ribs are saturated. Don't worry about completely submerging the ribs in the liquid; that's next to impossible!
If using the pan method, cover the pan with plastic wrap, or foil. The bags can simply be zipped shut. Refrigerate the ribs for anywhere from 3 to 12 hours...overnight would be best. Flip the ribs in the pan every couple of hours (or simply shake the zipper bag).
Use paper towels to dry the ribs, and allow them to rest on a platter until you're ready to grill.
Light the grill, and allow it to come to medium-high heat. Liberally coat the ribs (both sides) with your favorite Rub Mix, or simply salt & pepper.
Grill for about 20-25 minutes, flipping the ribs every 5 minutes or so. If desired, your favorite barbecue sauce can be brushed on during the last 5 minutes.
