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:

Ingredients

Marinade
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)

Sauce

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

Preparation:

  1. Mix the marinade ingredients in large bowl.

  2. Place ribs in casserole dish or other large container and pour the marinade over them.

  3. Cover and refrigerate for 12-24 hours.

Cooking:

  1. Set the grill to 175 F.

  2. Smoke ribs for 1 hour.

  3. Remove ribs from grill and raise temperature to 325 F.

  4. Place ribs back on grill and smoke for another 1.5 hours.

  5. Remove ribs from grill and let rest for 5 minutes.

Sauce:

  1. Mix ketchup, Worcestershire sauce, hoisin sauce, garlic powder, pepper, soy sauce, Tabasco sauce and ginger.

  2. Simmer until mixture begins to thicken and reaches a sauce-like consistency.

 
 
 
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