Monday, June 2, 2014

One of my new favorite cuts or pieces of meat is short ribs. Now I can't have a grill going right now so I have to find other ways to have ribs without the fire of the grill. So I took time went through some recipes and switched up a winter recipe I have used to bring some of the summer time flair and flavor I'm used to these.

First thing I did was go to the store and grabbed some short ribs, and some back ribs this time since they were on sale. I broke this down into portions since there are four of us, everyone got a short rib which has more meat than the back ribs, but everyone also got a couple of those as well. These back ribs came from Safeway and the price was really good so I hopped on them. Alternatively a week later, I grabbed a pack of strictly short ribs from BJ's for a decent price and went with this same recipe for Sunday dinner.

The first step is setting up my rub and getting on the ribs and letting them sit overnight. It's not a requirement, but it always helps to let them sit and absorb the flavors as the salt in the rub helps with the osmosis (boom science term) and absorption of the spices into the meat.

Spice Rub Ingredients:
1/4 Dark Brown sugar
2 Tblsp. Salt
3 Tblsp. Pepper
1/2 Tsp. Paprika
1/2 Tsp. Cayenne Pepper
1 Tblsp Cumin

Mix these ingredients together and use for Ribs and Salmon (I Omit Red Pepper for that). The Cumin gives it a really nice flavor. I love to have it with the grill smoke especially.

When it's time to cook I take a large pan and drizzle it with some Olive oil, get it hot and sear these bad boys on all of the sides. One, I have seem debates on whether or not this actually locks in flavor and since these will be slow cooked I'm not sure if it matters but that would be the goal. Secondly, it looks better once it has been fully cooked when you have the browned bits to it.

After I remove them from the pan they go straight into the slow cooker which is turned onto low. Along with the ribs I create a braising liquid to help add flavor while keeping the meat moist and tender. I use Beef stock normally created using Better than Bouillon Brand ( I just use less water per tablespoon indicated on the label), A1 Steak sauce, and Sweet Baby Ray's barbecue sauce.

Braising Liquid Ingredients:
1 -2 cups Beef stock
1/4 cup A1 Steak Sauce
1/2 Cup Sweet Baby Ray's Honey Barbecue Sauce

Let it simmer and cook for about 5 hours then if you want, you can pull the ribs from the slow cooker and put them into a dish with some more sauce and broil for some extra stickiness and char, or serve them right up and pour some extra sauce on the top. Either way, be very careful because by this time the ribs will be falling apart because they are so tender and cooked. The meat will be so delicious and smooth fingers will be licked and seconds will be desired.

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