Short Ribs with Cucumber and Orange Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ribs:
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon garlic powder
3/4 tablespoon kosher salt
1 teaspoon dry mustard
1 teaspoon ground red pepper
2 1/2 pounds short ribs, bone-in
cooking spray
Salad:
1 thickly sliced naval orange
4 shaved paper thin persian cucumbers
1/4 cup, thinly shaved shallots
2 tablespoons lemon juice
2 tablespoons white vinegar
1 tablespoon, coasely chopped fresh flat-leaf parsley
3/8 teaspoon kosher salt
1 seeded and thinly sliced habanero chile
1 grated on a rasp or microplane grater garlic clove
Garnish:
1 tablespoon uncooked long-grain white rice
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Directions: |
Directions:1. Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes
2. Heat grill to medium heat
3. After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left sife or grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200º (maintain grill temperature at 325º). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.
4. Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3-4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.
5. Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.
6. Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
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