Here is what you are going to need for this recipe:
4 pounds beef short ribs
1 cup Coca-Cola
1 1/2 cups soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chili pepper flakes
6 garlic cloves, peeled and smashed
1 small red onion, cut into large pieces

Rinse and pat dry the meat. Place it in a container that will hold the marinade. Mix all of the marinade ingredients and pour them over the meat. Cover and refrigerate for 24 hours.

Remove the beef from the refrigerator 20 minutes before grilling them. Heat your grill on high for 20 minutes and then reduce it to medium. Remove the beef from the marinade and discard it. Place the ribs on the grill and cook it for around ten minutes.

Flip it and cook for another 10 minutes for medium rare meat. Serve and enjoy deliciousness! Bon apettit!

Print the Marinated Grilled Beef Short Ribs Recipe Here

Last week my husband got a spicy rub from his friend Julie McGeever and let me tell you, it is wonderful. We decided to use it on pork spare ribs on the grill. I also made a basting sauce based on apple cider and bourbon which we used on the ribs every 15 to 20 minutes. Finally, we ‘rigged’ our barbecue sauce with apple jelly, apple cider and bourbon. The result was outstanding.

First, the recipe for Julie’s spicy rub which she rightfully calls ‘Roger’s Devil Rub’ – I do not know who Roger is. You will have plenty of rub left over and you can use it on salmon, pork chops, pork loin, tri-tip, steaks and chicken. Make it and keep it in an air tight container in a dry, cool place. By the way, what a great frugal gift form your kitchen! Believe me, your friends will love it!

1 cup Susie Q Santa Maria Seasoning (available in bulk at Costco)
1/2 cup Cayenne pepper
1/2 cup ancho, chipotle or pasilla chile powder
1 1/2 cups dark brown sugar (moscovado sugar for more intense flavor if you prefer)
1/4 cup powdered garlic (not minced)
1/4 cup dried parsley

Mix together all ingredients with a whisk in a large bowl. When using the rub on meat rub it with a high quality olive oil before applying rub liberally. When using fish or chicken first cover with the juice of limes or lemons. Make sure you let the rub do it’s thing for at least 2 hours (preferably 4) before barbecue. THANK YOU JULIE!
This is truly outstanding rub!

OK, so now to the ribs. Go ahead and rinse and pat dry the slabs. Using a paring knife, remove the papery membrane from the back of your ribs. Also, trim off all the excess fat. Rub the ribs with olive oil and liberally apply the rub. Place them in a large enough container to be flat, cover them, refrigerate them for 4 hours. Remove the ribs from the fridge 20 minutes before you cook them so they can reach room temperature.

Light 1/2 of your gas grill on high or, if using a charcoal grill, pile up the hot coals on one side of the grill with a metal object.

While the grill is heating, make your basting sauce. This is enough for 2 large slabs of pork. In a large bowl, whisk together:
2 cups apple cider
1/2 cup bourbon
1/2 cup water
2 tablespoons Worcestershire sauce
1/2 cup cider vinegar

Set it aside.

Place your pork slabs directly on to the fire and sear them on both sides. Move them to the unlit part of your grill. Cover the grill and let them cook, slowly for 2 hours. Make sure to baste them (use a long brush or a spray bottle) with your basting sauce every 15 to 20 minutes. Discard any remaining basting sauce.

While the ribs are cooking get your barbecue sauce ready. Here is what you will need:
8 oz. apple jelly
1 cup barbecue sauce
1/4 cup apple cider
2 tablespoons bourbon

Melt the apple jelly on medium heat, stirring constantly. Whisk in the rest of the ingredients until you have a smooth sauce.

Two hours into your rib cooking, pick up your rib slab with a pair of tongs. If when they fold in half the meat is pulling away from the bone, you are almost there! Brush them generously with your barbecue sauce and return them to the direct fire.

Cook them for 10 to 15 minutes, until the sauce caramelizes and remove them from the grill. Let the ribs sit for 10 to 15 minutes. Separate them with a knife and serve with lots of napkins and the extra barbecue sauce on the side. Enjoy!

Print the Apple Bourbon Spare Ribs Recipe Here

Print the Red Wine Braised Beef Short Ribs Recipe Here

Print the Oven BBQ Baby Back Ribs Recipe Here

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Here is what you are going to need for these ribs:
2 pork spare rib slabs
½ cup dark brown sugar
½ cup coarse salt
2 tablespoons ground black pepper
2 tablespoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons ground allspice
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1/4 cup rice wine vinegar
Barbecue Sauce

Rinse and pat dry the ribs. Trim off all the excess fat. Carefully remove the fascia from the back of the slabs, using a paring knife.

Mix together all of the dry ingredients. Slowly whisk in the vinegar until you form a thick paste. If you do not need all of the vinegar don’t worry. Your paste needs to be thick so don’t over do it. Keep the remaining vinegar if you have any.

Liberally rub the pork slabs with the paste, cover them and refrigerate for a minimum of 4 hours.

Heat your grill on high. If you are using a charcoal grill, pile the hot coals onto one side of the grill with a metal object. If you are using a gas grill only light half of it. Place the pork slabs on the grill and sear them.

Once they are seared move them to the unlit side, cover the grill and cook them in indirect heat for 2 hours. Brush the ribs with barbecue sauce and return them to the fire. Cook them for an extra 10 to 15 minutes until the bbq sauce caramelizes.

Remove the ribs from the grill and cut them individually. Drizzle extra bbq sauce on the ribs and serve with lots of napkins. Enjoy!

Print the Spiced Grilled Ribs Recipe Here

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Print the Grilled Pork Spare Ribs Recipe Here

We are going to slow cook these ribs in the oven by using a roaster with some water which we will tent with aluminum foil. They will cook for a long time, very slowly, before we brush them and broil them to serve. You can also make these in a large double deck-steamer (I mean LARGE) if you have one.

For this recipe you will need to shop for Hoisin sauce, soy sauce and rice vinegar in the Asian section of your supermarket.

So here we go:
2 racks of pork spare ribs, whole of separated by your butcher
2 cups soy sauce
1 cup water
1 tablespoon chili pepper flakes
1 head garlic, peeled and smashed
3 cups sugar
1 cup hoisin sauce (1/2 cor the marinade and 1/2 for the final sauce)
2 tablespoons rice wine vinegar

Rinse and pat dry the ribs. If you are using a whole slab, go ahead and remove the membrane from the back.

In a bowl, whisk together the soy sauce, water, sugar and half the hoisin sauce. Add the chili flakes. Place the ribs in a pan and scatter the smashed garlic all around them. Pour the liquid on the ribs. Cover and refrigerate for 24 hours.

Preheat the oven to 350 degrees. Place a rack in a large roasting pan and fill the roasting pan half way with water. Remove the ribs from the marinade – do not discard the marinade – and place them on the rack.

Tent the pan with aluminum foil and place in the oven. Steam the ribs for 1 hour. Carefully remove the aluminum foil from the roasting pan and brush the ribs with some marinade on all sides. Be careful not to burn yourself! If you have to remove the pan from the oven. Cover the ribs and continue cooking for an extra hour. Repeat the basting process and cook for an extra 30 minutes.

While the ribs are cooking, whisk together the remaining hoisin sauce with the rice wine vinegar.

Remove your cooked ribs form the oven and turn the oven on broil. Brush the ribs with the extra hoisin sauce.

Broil them until the sauce is caramelized. Be careful not to burn them. Serve them and enjoy with lots of napkins! Delicious!

Print the Asian Slow Cooked Pork Ribs Recipe Here

Remove the thin membrane from the back of the racks. Rinse and pat dry the ribs. Rub them liberally with brown sugar. And I mean liberally! Never too much brown sugar. Place the ribs meat side down in a bowl and cover with cider vinegar. Marinate the ribs for a minimum of 2 hours.

Heat the grill for at least 20 minutes. Turn half of your burners off. If you are using a charcoal grill go ahead and pile the burning coals on one side. Remove the ribs from the marinade (discard the marinade) and place the ribs directly on the fire. Sear the ribs, meat side down and move them to the side. Place them meat side up on the unlit side and close the lid. You will cook the ribs on indirect heat for about two hours or until they separate from the bone when you fold the rack in half. Grab the rack with some tongs and fold it. If the ribs start separating they are ready!

An hour and a half into the cooking, smear the ribs with barbecue sauce. Use a long brush so you don’t burn yourself. Cook them for 15 minutes and smear them again.

Remove the ribs from the grill and place on a cutting board. Separate the ribs individually and serve with extra barbecue sauce and lots of napkins.