In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
50-degrees Fahrenheit.
Pull back the fat cap from the
erved, remove foil, place roast back in hot oven, and cook
he dry rub from that recipe, as well. I used this
Heat olive oil in a large saucepan over medium heat until shimmering. Cook and stir celery, carrot, and onion in the hot oil until lightly browned, about 10 minutes. Add jalapeno peppers and cook until fragrant, about 2 minutes. Stir chicken stock, ketchup, vinegar, molasses, brown sugar, and mustard into the vegetable mixture; cook until reduced to about 3 cups, about 30 minutes.
Pour the sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. ...
ibs into 3 or 4 rib sections.
Place ribs in
Remove membrane from back of ribs. This is a
ike to serve, turn oven back on at 375 degrees.
y removing membrane from the back of the ribs (use a
hin, papery membrane from the back of the rack by inserting
ing to serve the spicy beef on cold rice noodle
Place each slab of baby back ribs on a piece of
Combine all ingredients except for beef, fillings, and sauce ingredients to
ours or until the rib meat has pulled back from the cut
alt and pepper.
Grill, rib side down, over indirect medium
135 degrees C).
Rub beef roast with sea salt and
he meaty side of the beef roast, and insert slivers of
Heat large casserole and saute ginger in oil.
Add the onions till soft then the garlic.
Stir well till fragrant,.
Dump in the beef spareribs and stir fry till beef changes color.
In a large bowl, mix soy, sugar, wine,sesame oil, chili garlic sauce and hot water.
Mix till well blended.
Pour to beef.
Let simmer on low fire for 1 hour till 1 1/2 hours.
Add in toasted sesame seeds and chopped leeks last 10 mins of cooking.
Serve on top of piping hot rice.
Cut beef short ribs into long strips
Remove thin membrane from inside ribs (ask butcher to do it) so dry rub can absorb.Then rub all dry ingredients onto ribs.Mix apple sauce and bbq sauce together and dip ribs into to cover with a thick coating and then double wrap in foil and refrigerate over night(put aside left over marinade)Preheat oven to 110c and cook for 2 hour the take out open top of foil and pour remaining marinade over top and then put back into oven with foil open and cook till sauce glazes, about 10 min Then enjoy.