RECIPE TITLE "Orange-Jalapeno
Beef Back Ribs with Cheddar-Poblano Corn Bread Recipe"
Source: Beef for All Seasons,
Courtesy of: Cooking.com
Serves 4 ---
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
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, 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
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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