Wild Idea Buffalo Recipe of the Week: Chili Rubbed Buffalo Short Ribs

Oh another good one from the recipe files of  http://wildideabuffalo.com/. Click the links to find the best tasting Buffalo there is!



Chili Rubbed Buffalo Short Ribs or Un-Cut Short Plate

B.B.Q. Un-Cut Buffalo Short Rib Plate

By: Jill O'Brien


Serves 6 to 8
The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs.

Ingredients:
For Spice Rub:

3 Tb. Chili Powder
2 Tb. Cumin
1 T. Brown Sugar
2 tsp. Onion Powder
¼ tsp.Cayenne
¼ cup Olive Oil


Ingredients:
For Ribs:

2 pkgs. short ribs or 1 un-cut short plate
2 cups hot apple cider
1 T liquid smoke
BBQ Sauce (see below)



Preparation:

Rinse ribs and pat dry.
Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking.
Preheat oven to 500°.
Place ribs in heavy roasting pan fatty side up.  Brown ribs for 10 minutes, uncovered in hot oven.
Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved.
Remove from oven and let rest covered until ready to grill or broil.
Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil.
Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes.
Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs.


Jill’s B.B. Q. Sauce

Ingredients:

1 T. Black Pepper
1 tsp.Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
¼ cup Olive Oil
1 cup finely chopped onion
2 T. chopped Garlic
1/2 cup Bourbon or Brandy
2.4 lbs. Ketchup
1 T.DijonMustard
1 T. Worcestershire
Dash of Liquid Smoke


Preparation:

Mix spices together.
In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes.
Deglaze pan with bourbon.
Add remaining ingredients, plus one cup of pan juices. Stir well to  incorporate. Bring to a simmer.
* Refrigerate leftover B.B.Q. sauce, for later use.



http://wildideabuffalo.com/2012/buffalo-short-ribs-un-cut-short-plate/