You’re looking at one pound of Whole Foods beef short ribs. Mmmm. (Ok, not really “mmmm”. I’m not a huge red meat fan. I do this for Mr PugRunner).
Marinate these bad boys in your favorite BBQ sauce, for at least an hour in an airtight container or ziploc in your fridge. What? Do I make my own BBQ sauce? Excuse me a minute…
Look. There are a lot of different kinds of barbecue, but have you ever heard of Jersey BBQ? I didn’t think so.
Put your ribs, fat side down, in a foil lined baking dish (the foil makes cleanup easier) and spread a little more sauce on them. Pop in a 400 degree oven for 45-60 minutes.
In the meantime, shred up some extra sharp cheddar.
About 20 minutes into baking.
Bring 2.5 cups of water and 2 tbsp water to a boil. Add a large bag of yellow rice. Boil for 1 minute, stirring…
And then lower the heat, cover and let cook for 20-25 minutes.
The finished rice – beautiful.
But not as beautiful as Mr PugRunner declared these ribs. These guys were literally falling off the bone.
I used a tip I learned tonight, and tossed the straight-from-the-oven ribs into a bowl of a little more BBQ sauce. I worked them around with the tongs before plating.
Ribs garnished with chopped green onion, yellow rice with cheese and baby lima beans. Yum.
(And here’s a little tip on the rice. There’s a counter-service chain in South Florida called Chicken Kitchen. They are famous for a heavenly little thing called the “Chop-Chop,” which is basically a chopped up marinated chicken breast, served over yellow rice with cheese and the most amazing curry mustard on the side. Through the miracle of the internet, I was able to find a recipe that pretty much nailed the curry mustard (4 parts mayo:1 part yellow mustard:1 part milk:curry powder to taste). The next time you feel like chicken and yellow rice, add the cheese (or not) and whip up a batch of this curry mustard for dipping.)