minorthird

I’m having a little difficulty typing…I’m slowly slipping into a food coma, induced by the short ribs I grilled up tonight.

Spicy Beer-Brined Short Ribs
1 1/2 lbs. Beef Short Ribs

Brine
1 bottle of beer (anything but an American corn-crap beer — tonight I used a Harpoon Munich Dark)
1/4 cup sea salt
1/4 cup light brown sugar
2 tsp. liquid smoke
2 tbsp. cayenne pepper
2 tsp. ground black pepper

1. Place the short ribs in a gallon sized ziploc, and fill with the brining solution. Refridgerate and marinate for 4-6 hours.
2. Drain marinade. Pat dry with a paper towel.
3. Take a 2-foot length of aluminum foil, fold in half. Place 2 ribs on foil. Place another piece of foil on top, and crimp edges to form a packet. Repeat for other ribs.
4. Place packets on grill over medium-high heat for 20 minutes.
5. Start Spicy Honey Beer Sauce (below)
6. Take ribs out of foil and grill for 10-15 minutes per side
7. Brush on Spicy Honey Beer sauce repeatedly for last 10-20 minutes.

Spicy Honey Beer Sauce
1/3 cup chopped onion
1 clove minced garlic
1 tbsp. oil
3/4 cup Texas Pete’s Hot Sauce
1/2 cup beer (once again, real beer! Tonight was Harpoon I.P.A.)
1/4 cup honey
1/4 cup spicy brown mustard

1. cook onion and garlic in oil in medium saucepan, until onions are soft
2. Stir in rest of ingredients.
3. Bring to boil, then reduce heat to a simmer for 20 minutes.

This entry was posted on Sunday, May 23rd, 2004 at 8:07 pm and is filed under grillin' and chillin'. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.