Gotta post photos or it didn't happen.................these huge short beef ribs are decadent, "retched excess" is a good place to start to describe.............tender way beyond mere mortal "melt in your mouth".
Side Burner and Dutch oven on BBQ.
Full Recipe:
Sticky Five-Spice Short Ribs Recipe : Aida Mollenkamp : Food Network
condensed recipe version of how I tweaked it.
soaked huge beef short ribs in coke for 2 hours.
smoke ribs over heavy hickory smoke for 30 minutes, then dry rub them with lotsa Chinese 5 spice.
Sear 1-2 minutes each side in cast iron Dutch oven.
add ~3 cups liquid sherry/ginger/brownsugar/garlic/cilantro/soy sauce.
Cover, simmer ~1.5 hours reducing glaze to a sticky bliss.
Served with a Watermelon/Cucumber/red onion / Hoisin sauce salad with salted peanuts, and BBQ grilled corn on the cob.
hope ya'll aren't drooling too much and making a mess of your keyboard.
In the fridge I've got a rack of babyback ribs for this weekend, planning on low and slow dry rubbed full rack till the point that the bones can be pulled right out, then you lay the whole rack of now boneless ribs onto a full loaf of toasted garlic bread, cross-slice and serve with maybe some slaw inside for crunch.
