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Beef Ribs: The Recipe

The Naked Whiz
The Naked Whiz Posts: 7,777
edited November -1 in EggHead Forum
beefribs1.jpg
<p />This comes from Hugh Carpenter's and Teri Sandison's book "The Great Ribs Book":[p]<font face=verdana>
Chipotle-Coriander Cured Ribs[p][li] 6 pounds of beef ribs (it makes enough paste for at least 12 pounds)
[li] 1/4 Cup coriander seeds
[li] 1/4 Cup Black peppercorns
[li] 8 cloves garlic, peeled
[li] 4 shallots, peeled
[li] 1/4 Cup chipotle peppers in adobo sauce
[li] 1 Cup ketchup
[li] 6 Tbsp dark brown sugar
[li] 1/4 Cup molasses
[li] 1/4 Cup dark soy sauce
[li] 1/4 Cup cider vinegar
[li] 1 Tbsp finely minced orange zest[p]Toast the coriander and black pepper in a saute pan until they just start to smoke. Remove them to a spice grinder and grind to powder.[p]Mince the garlic and shallots in a food processor. Add the coriander and black pepper, process 10 seconds. Add rest of the ingredients and process into a paste.[p]Remove the membrane from the ribs. Smear with lots of paste. Let the ribs sit in the paste for up to 8 hours. Smoke at 225 degrees for 3 hours using hickory and cherry chunks for smoke.[p]Comments: It was too hot for my taste and hid the flavor of the rest of the ingredients. Next time, just a little of the hot peppers. Also, I think next time I'll try cumin instead of coriander and add more orange zest to the mix. [p]TNW
The Naked Whiz
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