Ingredients:
4 cloves garlic
2 Tbsp fresh ginger root (1oz)
3 Tbsp onion (2oz)
1/4 cup papaya (2oz), or 1 Tbsp Adolph's Meat Tenderizer
1 Tbsp dry mustard
1 1/2 cups brown sugar
1 Tbsp Worcestershire sauce
3 Tbsp molasses
1/4 cup vegetable oil
1/4 cup apple cider vinegar
2 cups soy sauce
18 oz pineapple juice (23oz)
18 beef short ribs cut across the bone, 1/2" to 3/4” thick. Some meat markets call them "Texas Style" or "Flat" ribs.
Instructions:
Place garlic, ginger root, onion, papaya or meat tenderizer, dry mustard, brown sugar, Worcestershire sauce, molasses, vegetable oil, vinegar and soy sauce in blender and puree. Combine puree and pineapple juice in a large bowl. Stir thoroughly.
Divide ribs into thirds and place in gallon size plastic bags (or shallow pan if more convenient). Pour equal amounts of marinade into each bag. Squeeze out excess air and twist tie or seal. Place bag into a second plastic bag to contain any leakage. Place ribs in refrigerator, turn occasionally and hold for about two days. They will then be ready for grilling or freezing for later use.
Preheat oven to 350°. Drain off marinade to prepare ribs for barbecuing. Place ribs in shallow pan and cook 30 minutes or so in preheated oven to remove excess fat. Move ribs to grill and barbecue slowly over low flame until done.
*Three ribs per adult are generally adequate, as they are rich.
|
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
