Slingshot Short Ribs
Drafting is as much a part of racing as pit stops and wrecks, and although the physics involved in analyzing a car’s aerodynamics can make a casual fan’s eyes glaze over, the way it plays out on race day – aggressive, strategic slingshot passes – is one of the most exciting elements of the sport.
This time on Lance’s Pit Stop, we’re revving our engines for a slingshot with some spicy Asian short ribs. Our recipe is inspired by Korean barbecue, but with a slow-smoked twist. Check it out below:
3 pounds flanken short ribs
1 tablespoon grated ginger
1 teaspoon brown sugar
1 teaspoon red pepper flakes
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon hoisin sauce
2/3 cup soy sauce
2 teaspoons mustard
1 scallion, sliced (for garnish)
Sesame seeds (for garnish)
1 cup ketchup
1/3 cup Worcestershire sauce
1/4 cup hoisin sauce
1 teaspoon garlic powder
1 teaspoon pepper
1/2 cup soy sauce
1/2 teaspoon Tabasco Sauce
1 teaspoon grated ginger
Mix the marinade ingredients in large bowl.
Place ribs in casserole dish or other large container and pour the marinade over them.
Cover and refrigerate for 12-24 hours.
Set the grill to 175 F.
Smoke ribs for 1 hour.
Remove ribs from grill and raise temperature to 325 F.
Place ribs back on grill and smoke for another 1.5 hours.
Remove ribs from grill and let rest for 5 minutes.
Mix ketchup, Worcestershire sauce, hoisin sauce, garlic powder, pepper, soy sauce, Tabasco sauce and ginger.
Simmer until mixture begins to thicken and reaches a sauce-like consistency.