We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs - but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child - you’ve nailed it. My preparation is as follows. I use a foil steaming method for this recipe, which is great for hot summer months, when you want a hot meal, but a cool house.
- 1 package 8 lbs. Uncut Short Rib Plates (adjust amount of rub based on # of ribs)
- 5 tablespoons chili powder
- 2 tablespoons coriander
- 2 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons liquid smoke
- 2 tablespoons olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon reserved rub
- ½ jar Hoisin sauce
- ½ cup orange juice
- ¼ cup Asian chili garlic sauce
- ¼ cup ketchup
- Rinse ribs and pat dry. Place on 2 sheets of large heavy foil.
- Mix spices, liquid smoke and olive oil and make a paste.
- Rub all but 1 tablespoon of paste into the ribs, covering both sides.
- Pour vinegar on bottom of foil.
- Seal the each piece of foil tightly.
- Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 3 hours, or until desired tenderness is reached.
- Remove from grill and let rest for 20 minutes.
- While ribs are resting, mix ingredients for tangy mop.
- Turn grill to medium high heat, about 400*.
- Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes.
The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad).
Wine Pairing: Ravens Wood, 2007 Petite Syrah, CA
Fruit forward with hints of chocolate and spice. And, a nice round smooth finish. Syrah’s or Shiraz’s go very well with barbequed meats.
Leave a comment