Do you enjoy cooking ribs? Here’s a recipe that falls into the category of The Best Thing I Ever Made: Oven-Baked Short Ribs with Porter Beer Mop and Sardine Caesar with Salami and Pan Croutons. Of all the dishes we’ve created over the last couple of years, only a handful are designated as The Best We’ve Ever Made. In addition to many of the recipes coming from various shows on the Food Network that we’ve tried ourselves, others have come from celebrity chefs as well.
Here are a few interesting statistics about our 11 favorite recipes:
- 7 have Mexican flavors
- 2 are appetizers
- 2 are lamb
- 2 are pork
- 2 include fish
- 2 are vegetarian
- 1 focuses on shellfish
Besides this one, what are the other dishes?
- Rack of Lamb with Pomegranate Marinade from RUSTIC restaurant in Healdsburg (keep an eye out for the recipe soon!)
- Chili-Rubbed Pork Tenderloin with Three Sauces from Bobby Flay
- Grilled Oysters with Mango Salsa from Bobby Flay (keep an eye out for the recipe soon!)
- Mary’s Fish Tacos with Chipotle Mayo & Fresh Slaw from Tyler Florence
- Smoked Baby Back Ribs from Michael Symon
- Pollo Ciudad / Chicken with Pickled Tomato Salsa from MarySue Millikin (keep an eye out for the recipe soon!)
- Corn & Poblano Lasagna with Mexican Mole Sauce from Rick Bayles
- Cambodian Fish Curry / “Fish Amok”
- Chiliqueles from Alton Brown
- Grilled Chicken Wings with Chipotle Hot Sauce from Bobby Flay
Cooking Ribs with Porter Beer Mop & Sardine Caesar with Salami & Pan Croutons Recipe
Are you ready to give this dish a try? Get ready to begin cooking ribs! This particular recipe came from the show, Heartland Table.
- 6 pounds beef short ribs, on the bone
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 4 dried red chilies
- 1-inch knob fresh ginger root, smashed
Porter Beer Mop:
- 1/2 to 1 fresh Serrano chili (depending on desired heat), stem discarded
- 1/2 medium sweet onion, cubed
- 4 inches fresh ginger root, peeled and sliced
- 1 teaspoon salt
- 2 Tablespoons butter
- 1 bottle dark porter beer
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons minced fresh cilantro, stems too
- Zest and juice of 1 lime (2 teaspoons zest, 2 tablespoons juice)
For the ribs: Preheat the oven to 325 degrees F.
Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chilies and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours. Meanwhile, for the porter beer mop: Combine the Serrano chili, onions, ginger and salt in a food processor until smooth.
Heat a large sauté pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens, but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
To glaze the ribs, raise the oven temperature to 450 degrees F (you may also glaze these ribs over a medium-hot grill).
Brush the mop on both sides of the ribs and roast, stopping to reapply the mop, until you’ve used it all and the ribs are coated with shiny black glaze, about 10 minutes.
Download and print the recipe here.
How do you enjoy cooking ribs? Will you be adding this to your arsenal of recipes?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.