Chili Spiced Uncut Short Ribs with Tangy Mop
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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.
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
Ingredients:
Tangy Mop
Directions
Preparations:
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.
2 comments
We went to Yellowstone national parkthen on up to Montana on our way there was this awesome restaunt we stopped all they had was buffalo awesome feast wild meat taste so good
I tried Bison Ribs for the very first time today. We used your uncut buffalo short ribs, a “pit barrel smoker” (pitbarrelcooker.com) and their Beef & Game rub, Braggs Apple Cider Vinegar and a few dashes of Worcestershire. Took your advice on steaming in heavy tin-foil with the ACV but ignored the rest of your recipe. just added a little Worcestershire and the rub. After 3 hours in the smoker (just char-coal, no wood) I took out of the tin foil and left in the smoker for 20 minutes.
AMAZING!! Best ribs I ever had of any kind. Not gamey at all. Fell off the bone like braised lamb shoulder, but got great crispy singed bits and just the right smoke out of the last 20 minutes without the foil. I’m putting up a Youtube video of the adventure.
Thank you for such a great product!! This will be a long-term family go-to. -Mike