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Thai Barbecued Short Ribs

1

cup

Thai Barbecue Marinade

4

pounds beef short ribs

1

cup

Dipping Sauce

1

In a large mixing bowl, rub half of the marinade (about 1/2

2

cup) into ribs, reserving remaining marinade. Cover and

3

refrigerate ribs for 8 to 12 hours.

4

Prepare fire for indirect-heat method of cooking. Allow fire

5

to cool to an even cooking temperature of 225 degrees.

6

Remove ribs from marinade. Brown ribs over direct heat on both

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sides (about 5 minutes per side). Move ribs to an area of the

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grill away from direct heat. Baste ribs, using reserved

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marinade, and close grill lid. Continue basting and turning

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ribs every 15 minutes. Ribs are done when they begin to fall

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off bone ( about 1 to 11/2 total hours of cooking). Serve with

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Dipping Sauce. Makes 4 servings.

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Although indirect heat is traditional for barbecuing ribs,

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marinating renders these pork spareribs tender enough for

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direct-heat cooking.

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THAI BARBECUED SPARERIBS

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slabs (about 7 pounds total) pork spareribs

18

cups Thai Barbecue Marinade (double the recipe above)

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cups Dipping Sauce (double the recipe above)

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In a large bowl, massage half of the marinade (about 1 cup)

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into ribs, reserving remaining marinade. Cover and refrigerate

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for 8 to 12 hours.

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Prepare fire for direct-heat method of cooking. Remove meat

24

from marinade. When fire is ready, place ribs on grill and

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brown on both sides (about 5 minutes per side). Baste ribs,

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using reserved marinade, and close lid. Continue basting and

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turning ribs every 10 minutes until meat registers between 145

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degrees (for medium rare) to 160 degrees (for medium). Total

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cooking time will be about 45 minutes. Slice meat between

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bones. Serve with Dipping Sauce.

Servings: 1

Yield: