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Category: Ribs
Prep Time: Cook Time: Total Time:
6-8 lbs shortribs, trim, if needed
6 sun-dried tomatoes, cut up
1 or 2 each Chili Passila and jalapeno peppers
3/4 cup hot water
1 tbsp olive oil, divided
2 tbsp cider vinegar
2 clove garlic, minced
1 medium onion, chopped
1 tsp each ground ginger, mustard and dried oregano
1 3/4 cup ketchup
2 tsp horseradish
1 tbsp Worcestershire sauce
1/3 cup dark corn syrup
Cover dried tomatoes and seeded passilla with hot water; let stand 10 minutes to soften. Chop jalapenos; cook in 1 tsp oil; add tomato mixture and vinegar. Heat to boil; simmer 5 minutes. Remove from heat; cool 10 minutes. Mash with mortar and pestle or blender to form a paste. Add water, if needed. Set 1 tbsp aside.
Spread remaining paste over med; place in a resealable bag and refrigerate 1-2 days. Cook garlic and onion in remaining oil until tender. Stir in the seasonings and add remaining ingredients and the reserved chili paste. Bring to a boil and simmer for 30 minutes. Refrigerate.
Remove meat and sauce from refrigerator 1-2 hours before grilling; Prepare grill for hot coals and push coals aside. Position ribs, bone side down on grill; cover and cook 1 1/2 to 2 hours, turning every 30 minutes. Brush with sauce during last 30 minutes, if desired. Serve with sauce. Serves 6-8
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WESTERN BARBECUED SHORTRIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
6-8 lbs shortribs, trim, if needed
6 sun-dried tomatoes, cut up
1 or 2 each Chili Passila and jalapeno peppers
3/4 cup hot water
1 tbsp olive oil, divided
2 tbsp cider vinegar
2 clove garlic, minced
1 medium onion, chopped
1 tsp each ground ginger, mustard and dried oregano
1 3/4 cup ketchup
2 tsp horseradish
1 tbsp Worcestershire sauce
1/3 cup dark corn syrup
Cover dried tomatoes and seeded passilla with hot water; let stand 10 minutes to soften. Chop jalapenos; cook in 1 tsp oil; add tomato mixture and vinegar. Heat to boil; simmer 5 minutes. Remove from heat; cool 10 minutes. Mash with mortar and pestle or blender to form a paste. Add water, if needed. Set 1 tbsp aside.
Spread remaining paste over med; place in a resealable bag and refrigerate 1-2 days. Cook garlic and onion in remaining oil until tender. Stir in the seasonings and add remaining ingredients and the reserved chili paste. Bring to a boil and simmer for 30 minutes. Refrigerate.
Remove meat and sauce from refrigerator 1-2 hours before grilling; Prepare grill for hot coals and push coals aside. Position ribs, bone side down on grill; cover and cook 1 1/2 to 2 hours, turning every 30 minutes. Brush with sauce during last 30 minutes, if desired. Serve with sauce. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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