Search Results for: ribs

3-2-1 Smoked Ribs

Can you feel it? Summer is fading fast, thankfully–2019 was quite a scorcher. But that also means our grilling weather is in its death throes, so I wanted to push out to you my favorite ribs recipe. This is by no means an original recipe, the 3-2-1 technique is very well known at this point. I love its simplicity: you smoke the ribs for three hours, wrap and smoke for another two hours, then unwrap, sauce, and smoke for a final hour. All at 225F.

Also, some life updates. The limited hardcover edition of The Heritage Cookbook is complete, and I shipped out all of the orders last week! Who knew that signing and shipping 750 books at once could be so fun? Here are some pictures in case you missed seeing them on Instagram. The end result was 760 pages, 304 recipes, and 4 lbs, 8 ounces.

My next step is to try and find a way to distribute this massive tome for a wider (and international) release. Fingers crossed I will have some good news to share in the coming weeks!

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Wang Galbi (Traditionally-cut Korean Short Ribs)

Back in 2012, I posted this recipe for traditionally-cut Korean Short Ribs (Galbi, Kalbi, 갈비). It’s one of the defining moments of this blog, when I started to dive head-first into the heritage, history, and language of food, and it remains one of my favorite recipes. In fact, we still cook this dish about once a month; after recently relocating to Virginia, I grilled up some Galbi for friends, and knew that it was time to share an updated version of this classic.

Wang Galbi (“King Galbi”) look a little different from the L.A.-cut short ribs you’re likely used to, but this is the original preparation for this dish. Ideally, you’ll want to find bone-in English-cut short ribs for this dish, but you could still use L.A.-cut or boneless short ribs as well.

I have a few versions of this recipe floating around on the internet and in my books, but for this week’s recipe I wanted to share the version that I’ve been personally making over the past couple years. I like to think of this as my weeknight-friendly recipe; I’ll combine the marinade the night before, and then pop it on the grill the following evening. All in all, you can’t find many recipes that taste this good while requiring minimal work.

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Miso-Marinated Boneless Short Ribs

I don’t reverse-sear often enough. When faced with a choice chunk of beef, my go-to method is a traditional sear (see one of my favorite recipes of last year, this Roast NY Strip Loin). But many prefer a reverse-sear, where you cook the meat to just under your desired temperature, then blast it with some high heat to finish it off. This allows you to heat the meat evenly and results in a better distinction between the crispy crust and tender center (here is a good writeup). So I decided to share this method using these miso-marinated boneless short ribs.

Many folks in the Paleo world eschew all forms of soy, and balk at the idea of cooking with miso. But as I mentioned in my five years Paleo post last month, I believe a more nuanced approach to diet is appropriate, and we shouldn’t discount all foods from particular groups (even if it does make for handy and marketable “eat/avoid” charts). Here’s my stance on soy, taken from the pages of Paleo Takeout:

“Make no bones about it—soy is pretty terrible for you. It has been linked to malnutrition, thyroid dysfunction, cognitive decline, reproductive disorders, and even heart disease and cancer. It has one of the highest toxin profiles of any legume, and it’s baffling that we feed this stuff to our children via infant formula.

But there’s a bright spot in all this doom and gloom; fermenting soy, especially through the long, slow process of making tamari and miso, eliminates its phytic acid and other digestive inhibitors. However, the fermentation process doesn’t totally destroy phytoestrogen, another bad guy, although it does reduce it by up to 90 percent; you’re likely ingesting more phytoestrogen through sesame seeds and garlic than through fermented soy.”

Miso’s bold flavor makes for a great marinade. Adding a bit of acidity, in the form of mirin (sweet rice wine) and sake, helps tenderize the meat as well.

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Braised Country-Style BBQ Ribs

As you may remember from my Roasted Brussels Sprouts recipe from a couple weeks ago, I’ve been tinkering with the new Sharp convection microwave, running it through its paces to see how it can apply to an everyday kitchen. In addition to your typical microwave features, the convection microwave also acts as a convection oven and a roaster.

So when coming up with possible recipe ideas, I decided to make a dish that is just about the opposite of what you’d expect to come out of a microwave – barbecue ribs. The microwave worked exceptionally well, since the convection feature tenderized the ribs and the roaster crisped them up before serving. Conventional oven instructions are also provided below.

Country-style ribs were an easy choice, since their connective tissue breaks down during the braising phase, which creates very tender ribs with minimal time. They are cut from the pig’s shoulder blade section; in fact, the bones you see in the ribs aren’t ribs at all, but cut pieces of the shoulder blade itself.

In support of the Sharp convection microwave, I’ll be participating in a live Twitter chat tomorrow (June 17th) at 3pm EST; to join in on the conversation, simply follow the #SharpNewWave hashtag tomorrow. They’ll be giving away a microwave during the chat, which is pretty awesome, so be sure to swing by.

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Pressure Cooker Short Ribs

I’m relatively new to the whole pressure cooking scene. We didn’t use them in the restaurants where I first learned to cook, and I’ve frankly been a little intimidated to try one out at home. When it comes down to it, I’ve always had issues with cooking food when I can’t see what’s going on inside – I like to be in direct control of my creations (this is also one of the reasons you don’t see baked goods on my site). Pressure cookers have always seemed like the epitome of this idea, since you basically seal it up and let some sort of magic wizardry happen within.

My perspective changed when I bought an Instant Pot electric pressure cooker last year. Something about it removes all of my previous inhibitions; I think it’s the idea that I can set it to a certain time or intensity, and have it turn off and depressurize automatically, all on my own terms. Regardless, I love the fact that I can use this same machine to make broth, yogurt, and rice, or to sear and slow cook without dirtying two dishes. And most importantly, it breaks down tough cuts of meat in a manner of minutes, like in today’s recipe. To showcase my new love for pressure cooking, I went with a simple short ribs recipe, flavored with a bit of brandy and maple syrup. If you don’t have any fancy gadgets, don’t worry: I provided instructions for electric pressure cookers, conventional pressure cookers, and stovetop pots.

Pressure cooking is not a new concept, it has been around in Europe since as far back as the 17th century. They weren’t modeled for home use until the 19th century, but pressure cookers have been integral in many restaurants and home kitchens ever since. They work by sealing in the steam from cooking, allowing you to cook foods at higher temperatures and with less energy since hardly any heat escapes during cooking. In fact, pressure cooking is the most energy efficient way of cooking out there. There are many out there who swear by conventional stove-top pressure cookers, and after my latest success with an electric pressure cooker, I’m starting to eye a few conventional models on Amazon.

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Classic Braised Short Ribs

This week I’m traveling to NYC for a cooking demo, and Providence and Boston for book signings. More info here – please be sure to come visit since I’m not sure when I’ll be heading north again for a while. See you there!

I have a love/hate relationship with braised beef. While I love the tenderness that comes from slow-roasting meat in liquid, I sometimes become bored with the tired texture of braised dishes. So in writing this recipe, I decided to make a classic braised short ribs recipe, but alter its final texture by roasting it at a high heat before returning it to the braising liquid. This technique allows me to add some crispness to the beef and also presents an opportunity to reduce and flavor the braising liquid while the beef finishes.

Short ribs are one of my favorite cuts of beef, as they are extremely rich, relatively inexpensive, and very versatile. They are best known as a low-and-slow cut, but they fare just as well with high heat grilling, such as in my Wang Kalbi recipe.

The short ribs for this recipe were graciously donated by my friends at Arrowhead Beef, a grass-fed farm located in Chipley, Florida. Along with their online store, they sell their products all over Florida, at farmer’s markets and retail locations. Their short ribs were delicious – meaty and full of tasty connective tissue. They worked perfectly with this braise.

Better yet! They’re offering a 10% off total purchase for The Domestic Man readers. Use code domesticman when checking out. Offer expires March 31st, 2014 and excludes Bulk Beef options; limited 1 per customer.

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Smoked Spare Ribs with Cider

Greater Baltimore area residents: I’m speaking about food and nutrition at CrossFit Glen Burnie on Saturday, July 13th. More info is here.

Like most red-blooded American men, I have a special place in my heart for barbecue ribs. That’s probably pretty obvious, since I have no less than TEN ribs recipes on my site (my favorites are here and here) – that’s nearly 5% of all my recipes!

My taste in ribs has changed over the years, as well as my cooking method; originally I braised my ribs in apple juice and onions for a couple hours, then crisped them over a grill. While I still like ribs that way from time to time, I’ve come to better appreciate smoked ribs – those cooked over low temperatures for extended periods, gently nudged to perfection by wafting curls of smoking cinders.

The trouble is, despite all of my outdoor cooking adventures, I keep pushing off the idea of buying a charcoal grill or a smoker, the usual staples of tasty smoked ribs – my backyard patio only has so much real estate, and I don’t think Mrs. Domestic Man would appreciate more contraptions back there. So I’ve been diligently plugging away at making an easy, foolproof method for smoking ribs on a gas grill, and I’m ready to share the meats of my labor.

To demonstrate, I decided to use spare ribs, which is a cheaper cut of ribs, but they taste just fine to me when cooked properly. I also used a drip pan full of hard cider to flavor and moisten the ribs as they smoked (regular apple cider or water would do fine as well).

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Barbecue Boneless Beef Short Ribs

While spending a few days in Austin last month, I basically dove head-first into Texas barbecue: the pickles, the vinegar-based cole slaw, and man, the brisket! I loved how a dry, blackened crust over their barbecued meats isn’t a bad thing, and how sauce is added according to individual taste, after plating. Even better, the barbecued meats are sold by the quarter pound, so each person gets to choose how much they want to eat. If that’s not the most American way of eating ever, I don’t know what is! These are all concepts that are relatively uncommon in our neck of the woods here in Maryland, so I decided to try my hand at some Texas-style barbecued beef the other day.

When choosing a meat to try, I decided to go the easy route with some boneless short ribs: they are a great size, and fatty enough that I was sure I didn’t need to worry about them drying out while cooking. Turns out I made a great choice – the short ribs were perfectly moist and tasty, and a great change of pace from our typical method of cooking short ribs (braising).

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Gas-Grilled Beef Back Ribs

Some eagle-eyed readers may recall that in my Memphis-style barbecue beef back ribs recipe from earlier this year, I only used half of the huge 16 lb. package of beef back ribs that US Wellness Meats sent me. I had been eyeballing the remaining two racks of ribs for a while and I decided to take a different approach to the ribs this time; the Memphis-style recipe was a lot of fun, but it also took a lot of work (and some specialized equipment) to get that perfect taste. This time around, I wanted to make something that was ridiculously easy and still produced some high-quality, juicy, and tender beef ribs.

So I turned to my dear old gas grill, and let the magic of indirect heat run its course.

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Chinese Steamed Spare Ribs

One of our favorite occasional indulgences is Chinese dim sum, and one of my favorite dim sum dishes is spare ribs with black beans. In Asia, black beans (douchi) aren’t the same black beans you get at Chipotle; they’re actually a fermented and salted version of soy beans. This recipe is basically my take on this dish but without the beans.

Part of this dish’s unique taste is the combination of sweet and salty with a subtle fermented twinge – in order to pull this signature fermented taste off, I added dashes of oyster sauce and fish sauce, and it came out beautifully.

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