Oven Baked Short Ribs with Beer Boosted BBQ Sauce

ovenbakedribs

I’m a fan of Amy Thielen, chef and host of Food Network’s Heattland Table. I actually owned her book, The New Midwestern Table, before she had a cooking show. She recently moved back to Minnesota and is growing her own vegetables, cooking over open fire in her yard, and really living the Midwestern life. Although, most of the working the land, growing her own food (almost all of it!) is not familiar to me or relatable ☺ , her cooking style is fantastic and I love her recipes. She uses fresh ingredients, great flavor combinations and easy techniques to create scrumptious meals that families would enjoy. This one is slightly adapted by me, to make it simpler and I’ve also included a crock-pot version for those of you who like that easy cooking option. These are seriously flavorful ribs that fall off the bone. Make them mid-week as a treat or on a Shabbos night.

Oven Baked Short Ribs with Beer Boosted BBQ Sauce
Serves 6 – 8
Ribs:
6 pounds beef short ribs, on the bone
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon crusted red pepper
1 -inch knob fresh ginger root, peeled and cut into 4 pieces, then slightly smashed
Beer BBQ Sauce:
1 fresh jalapeno pepper (depending on desired heat), stem discarded – for a little heat just chop and include seeds, for little to no heat, remove seeds and membrane)
1/2 medium sweet onion, cubed
4 inches fresh ginger root, peeled and sliced
1 teaspoon salt
2 tablespoons margarine
1 bottle dark beer
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons maple syrup
2 tablespoons minced fresh cilantro or parsley
Zest and juice of 1 lime (2 teaspoons zest, 2 tablespoons juice)

For the ribs: Preheat the oven to 325 degrees F.

Rub each piece of rib with salt, and sprinkle with the pepper, thyme and crushed red pepper. Arrange the ribs in a large roasting pan, add 1/4 cup water, and the ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.

For the beer bbq sauce: In a food processor, combine the jalapeno, onions, ginger and salt, and process until smooth.

Heat a large saute pan over medium heat and add the margarine. Add the onion mixture to the pan and cook, stirring often, until caramelized, about 10 minutes. Add the beer, 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.

Crock Pot Version

Rub each piece of rib with salt, and sprinkle with the pepper, thyme and crushed red pepper. Arrange the ribs in crock pot, add 1/4 cup water, and the ginger, cover tightly and cook on high until tender when poked with a fork, about 3 – 5 hours.

For the beer bbq sauce: In a food processor, combine the jalapeno, onions, ginger and salt, and process until smooth.

Heat a large saute pan over medium heat and add the margarine. Add the onion mixture to the pan and cook, stirring often, until caramelized, about 10 minutes. Add the beer, 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.

Add sauce to ribs and toss to coat. Cook an additional 1 -2 hours or until ribs are tender.

Alternatively, place ribs, spices, water and cooked prepared bbq sauce in crock pot and toss to coat. Cook on high 5 – 7 hours until ribs are tender and cooked through.

Asian Meatballs

asian-meatball
Makes 1 ½ cups

1/2 cup sake or dry white wine
1/2 cup soy sauce
1/2 cup sugar
1/2 cup plus 2 tablespoons mirin
25-count bag Basic Meatballs

In a saucepan, combine the sake, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 1-1/2 cups, 3 minutes. Let cool.

Sweet and Sour Meatballs

Sweet-and-Sour-Meatballs
Makes 2 cups sauce and serves 6 – 8

1/2 cup packed light brown sugar
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
25-count bag Basic Meatballs (still frozen is fine)
1 tablespoon sriracha hot sauce
1 cup drained small pineapple chunks
Steamed long-grain rice, for serving
2 tablespoons sliced green onions, for garnish

In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.

Mix the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk into the skillet and add the Basic Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.

Serve over steamed rice, garnished with green onions.

Barbeque Meatballs

Barbecue-Meatballs
Makes about 2 cups of sauce and serves 6-8

2 cups barbecue sauce
2 tablespoons white vinegar
1 tablespoon packed light brown sugar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce, non-fish variety
25-count bag All-Purpose Meatballs (still frozen is fine)
Mashed potatoes, for serving

In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the Basic Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.

Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.

Meatballs with Three Sauces

Make these basic meatballs and freeze them in bags so that you can whip them out and add a sauce for a quick dinner any day of the week. These can be made with ground chicken or turkey too.

Basic Meatballs
Makes about 125 meatballs

5 pounds ground beef, chicken, turkey or a mixture
1-1/2 cups plain breadcrumbs
1/2 cup soymilk or almond milk
1/4 cup non-dairy creamer or pareve whipping cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons whole-grain mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs

To make the meatballs, combine the ground beef, breadcrumbs, soymilk, pareve cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets.

Preheat oven to 375 degrees. Bake for 20 – 25 minutes.

Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

Asian Chicken Meatballs

asian-chicken-meatball
Serves 5

1 pound ground chicken
½ cup breadcrumbs
½ cup minced scallions
3 tablespoons minced ginger
1 egg
2 cloves garlic, minced
2 teaspoons toasted sesame oil
2 teaspoon soy sauce
¼ teaspoon Kosher salt
Sauce: Store bought Chili-Garlic, Duck, or Peanut Sauce

Preheat oven to 450 degrees.

In a large bowl, gently mix all ingredients together. With your hands, gently form into 1 ½-inch balls and arrange on a parchment lined baking sheet in one layer. Spray meatballs with non-stick cooking spray or brush with canola oil.

Bake for 13 minutes. Serve with store-bought Asian-Chili sauce or Peanut Sauce.