Chili Spiced Uncut Short Ribs with Tangy Mop

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, if you can please a child, you’ve nailed it. 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, but recipe could easily be adapted to braising in the oven.

Author

Jill O’Brien

Ingredients

• 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

Directions

1. Rinse ribs and pat dry. Place on 2 sheets of large heavy foil.
2. Mix spices, liquid smoke and olive oil and make a paste.
3. Rub all but 1 tablespoon of paste into the ribs, covering both sides.
4. Pour vinegar on bottom of foil.
5. Seal the each piece of foil tightly.
6. 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.
7. Remove from grill and let rest for 20 minutes.
8. While ribs are resting, mix ingredients for tangy mop.
9. Turn grill to medium high heat, about 400*.
10. 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.