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      RECIPE TITLE "Orange-Jalapeno Beef Back Ribs with Cheddar-Poblano Corn Bread Recipe"
    Source: Beef for All Seasons,
    Courtesy of:

    yields Serves 4 time--- difficultyeasy

    The orange-jalapeno marinade works well with beef back ribs, beef short ribs, pork ribs, and even chicken. The ribs should be marinated overnight and can be braised in advance and then refrigerated until ready to grill. Braising the ribs in the marinade enhances the flavor and speeds up the grilling time, but is not absolutely necessary. If you choose not to braise the ribs first, grill the ribs on a rack over low heat in a covered barbecue for at least 3 hours. The corn bread is very rich, dense and wonderful, and definitely does not need any additionally butter for spreading.


    For Ribs and Marinade:
    4 pounds beef back ribs, choice grade or better, cut about 6 inches wide
    2 teaspoons olive oil
    3 jalapeno chiles, minced
    3 shallots, minced
    3 Garlic cloves, minced
    1 1/2 cups freshly squeezed orange juice
    1 cup apple cider vinegar
    1/4 cup dark molasses

    For the Corn Bread:
    1 tablespoon baking powder
    1 cup cornmeal, preferably stoneground
    2 eggs, lightly beaten
    1 cup sour cream
    1 cup canned creamed corn
    1/4 cup melted butter
    1 cup grated Cheddar cheese
    1 poblano chile, roasted, peeled, seeded, and diced
    2 tablespoons vegetable oil
    4 red serrano or jalapeno chiles, for garnish (optional)
    4 sprigs parsley, for garnish (optional)

    Beef for All Seasons
    Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.


    TO PREPARE RIBS: Place the ribs in a deep baking pan large enough to accommodate them. Heat the olive oil in a skillet and sauté the jalapenos and shallots over medium heat for about 4 minutes. Add the remaining marinade ingredients, bring to a simmer, and pour over the ribs. Let cool and marinate for 1 or 2 days in the refrigerator, turning once or twice if they are not fully immersed. Bring to room temperature before braising.

    Preheat the oven to 300 degrees F. Place the baking pan with the ribs and marinade in the oven and braise, covered, for about 1 hour or until the meat is beginning to get tender, but not falling off the bone. Prepare the grill. Turn up the oven temperature to 375 degrees F. Drain the marinade into a saucepan and reduce over medium heat until slightly thickened, about 10 minutes. Skim any fat from the surface with a spoon. Grill the ribs, covered, about 30 minutes. Remove the cover and continue to grill for 30 minutes, or until very tender, glazing occasionally with the marinade. Slice each rack of ribs into manageable-sized pieces, or individual rib bones. Serve any remaining glaze on the side.

    TO PREPARE CORN BREAD: While the ribs are grilling, prepare the corn bread. In a mixing bowl, combine the baking powder with the cornmeal. Add the eggs, sour cream, creamed corn, butter, cheese, and poblano. Heat the vegetable oil in a cast-iron skillet and wipe it around all sides to coat. When the skillet is hot, pour in the batter, and bake for 30 to 35 minutes, or until golden brown.

    TO SERVE: Serve the ribs with the corn bread and garnish with the chiles and parsley.

    WINE RECOMMENDATION: A French Cotes-du-Rhone or a West Coast Pinot Noir will blend effectively with the complex and robust nuances of this dish.

    HELPFUL TIPS: The corn bread recipe is virtually foolproof. It can even be mixed ahead and baked when needed. (We have actually mixed the batter to take camping and then cooked it in a an iron skillet over the fire.) Stoneground cornmeal provides more texture, but any kind works fine. You may bake the corn bread in a 9-inch square baking pan, if you prefer.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 1528 Fat: 88g Carbohydrates: 73g
    Cholesterol: 460mg Sodium: 735mg Protein: 108g
    Fiber: 4g % Cal. from Fat: 52% % Cal. from Carbs: 19%

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