Ribs

The Back Story
WHAT YOU NEED
 
2 racks baby back ribs, trimmed and cut into individuals
 
Marinade 
½ cup soy sauce
1/3 cup dry sherry
¼ cup hoisin sauce
2 tablespoons brown sugar
2 tablespoons honey
3 cloves garlic, slice
1 small piece fresh ginger, minced
2 ½ teaspoons cider vinegar
2 teaspoons sesame oil
1 teaspoon shricha hot sauce 
½ teaspoon Chinese five spice powder
¼ teaspoon white pepper
 
GARNISH
5 green onions, finely chopped
Black sesame seeds
Cilantro sprigs  
 
WHAT TO DO
 
1. Preheat oven to 250 degrees.
 
2. Combine marinade ingredients. Place individually cut ribs into resalable plastic bags.
 
3. Pour equal amounts of marinade over ribs, making sure they are well coated. Seal bags and place into refrigerator. Marinate ribs for 3 hours.
 
4. Remove ribs from bags, reserve marinate. Wrap ribs in 2 layers of foil and bake for 2 to 2 ½ hours or until desired tenderness. Baste with reserved marinade 2-3 times throughout cooking process.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT YOU NEED

2 racks baby back ribs, trimmed and cut into individuals

Marinade

½ cup soy sauce

1/3 cup dry sherry

¼ cup hoisin sauce

2 tablespoons brown sugar

2 tablespoons honey

3 cloves garlic, slice

1 small piece fresh ginger, minced

2 ½ teaspoons cider vinegar

2 teaspoons sesame oil

1 teaspoon shricha hot sauce

½ teaspoon Chinese five spice powder

¼ teaspoon white pepper

GARNISH

5 green onions, finely chopped

Black sesame seeds

Cilantro sprigs 

WHAT TO DO

1.    Preheat oven to 250 degrees.

2.    Combine marinade ingredients. Place individually cut ribs into resalable plastic bags.

3.    Pour equal amounts of marinade over ribs, making sure they are well coated. Seal bags and place into refrigerator. Marinate ribs for 3 hours.

4.    Remove ribs from bags, reserve marinate. Wrap ribs in 2 layers of foil and bake for 2 to 2 ½ hours or until desired tenderness. Baste with reserved marinade 2-3 times throughout cooking process.

Ingredients
  • 2 racks baby back ribs, trimmed and cut into individuals
  • ½ cup soy sauce
  • 1/3 cup dry sherry
  • ¼ cup hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 3 cloves garlic, slice
  • 1 small piece fresh ginger, minced
  • 2 ½ teaspoons cider vinegar
  • 2 ½ teaspoons cider vinegar
  • 1 teaspoon shricha hot sauce
  • ½ teaspoon Chinese five spice powder
  • ¼ teaspoon white pepper
  • 5 green onions, finely chopped
  • Black sesame seeds
  • Cilantro sprigs
Braised Lamb Spare Ribs with Duck Fat Fries | 0 Comments
From Lamb Spare Ribs , Aired on Wed 8/19
Chef Jeff Henderson, Broussard's , Fries, Sides, Ribs
Instructions

 WHAT TO GET

Braise

2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Fries

2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives

WHAT TO DO

Braise

1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly

Fries

1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Ingredients
  • 2 racks lamb ribs cut each cut into half
  • 4 cups beef broth
  • 1 yellow onion small diced
  • 2 ribs celery small diced
  • 3 tablespoons roasted garlic, minced
  • 1 cup sweet red wine
  • 1 small diced jalapeno
  • 1 teaspoon crushed red pepper
  • 1 herb bundle
  • 1 pinch cayenne
  • ¼ cup pepper jelly
  • ¼ cup blackstrap molasses
  • 8 ounces sweet smoky barbeque sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons olive oil
  • 2 large sliced russet potatoes
  • ½ gallon duck fat
  • 1 tablespoon sea salt
  • 1 tablespoon minced chives
Instructions

Thai ribs

Recipe Provided by Zea Rotisserie & Grill

Entrée portion:

Thai sauce:

¼ cup sweet soy sauce

¼ cup regular soy sauce

¼ cup sweet chili sauce

2 tbls minced fresh garlic

*all 3 sauces available in Asian markets

Herb blend:

¼ cup cilantro

¼ cup basil

¼ cup chopped green onions

Basic rib procedure:

St. Louis Style Ribs (12-16 count bones)

Spread on top 1 tbls of kosher salt

1 tbls black pepper

Wrap tight in foil

Roast in a 200 degree oven for 2 hours

Remove from oven and cool completely

Rib grilling procedure:

On your grill, put cooled ribs bone side down

Brush sweet marinade on top side

Allow to sit on fire until ribs underneath are slightly charred

Flip ribs over

Slightly char meat side

Flip ribs over

Glaze meat side again with sauce

Cut ribs in half

Evenly distribute herb blend garnish

Add a sprinkle of sesame seeds

Ingredients
  • ¼ cup sweet soy sauce
  • ¼ cup regular soy sauce
  • ¼ cup sweet chili sauce
  • 2 tbls minced fresh garlic
  • ¼ cup cilantro
  • ¼ cup basil
  • ¼ cup chopped green onions
  • St. Louis Style Ribs (12-16 count bones)
  • 1 tbls of kosher salt
  • 1 tbls black pepper
  • Sesame seeds
Beef Short Ribs with Mashed Potatoes | 3 Comments
From Beef Short Ribs , Aired on Mon 12/29
Chef Jeff Henderson, Beef, Mashed Potatoes, Ribs
Instructions

Method For Short Ribs

-      In a Dutch oven, heat 3 tablespoons of olive oil

-      Rub sugar and ¼ cup of garlic into ribs, and season with mustard powder, salt, pepper and oil

-      Place short ribs in the bottom of the Dutch oven

-      Sear short ribs on each side, and then remove from heat

-      In the same Dutch oven, add celery, onion and bay leaf

-      Add in 1 tablespoon of garlic

-      Add in diced and stewed tomatoes

-      Add in beer

-      Add short ribs back to Dutch oven, and cover with beef broth

-      Sprinkle with parsley

-      Let simmer on low heat for 2½ to 3 hours

Mashed Potatoes

Ingredients

·      4 potatoes, diced

·      2 tablespoons blue cheese

·      1 tablespoon olive oil-butter blend

·      1 teaspoon parsley

·      1 teaspoon pepper

Method

-      Boil potatoes until fork tender

-      Remove potatoes from water, and add butter blend

-      Using a fork, mash potatoes

-      Stir in blue cheese, parsley and pepper

 

Ingredients
  • 4 beef short ribs
  • 3 cups low-sodium beef broth
  • 1 cup stewed tomatoes
  • 1 cup craft beer
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ¼ cup plus 1 tablespoon minced garlic
  • ¼ cup brown sugar
  • ¼ cup olive oil
  • 1 tomato, diced
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons mustard powder
  • 2 teaspoons parsley
  • 1 bay leaf
  • 4 potatoes, diced
  • 2 tablespoons blue cheese
  • 1 tablespoon olive oil-butter blend
  • 1 teaspoon parsley
  • 1 teaspoon pepper
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