Beef Ribs: The Recipe

The Naked Whiz

<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

Salmon

The Naked Whiz,[p]Looks very good! I've got a couple slabs in the freezer, I'll have to give this recipe a shot. Thank you,[p]Rick

wingfoot

The Naked Whiz,[p]Thanks for posting the recipe. I've been putting off beef ribs because I really had no idea how to attack them. [p]Mike

The Naked Whiz

wingfoot,
I attack them with two hands and bared teeth.
TNW

wingfoot

LOL........ funny

Chef Wil

The Naked Whiz,
many thanks !!!

Dr_Redwine

The Naked Whiz,
That looks pretty interesting. Kind of similar to a pot roast recipe I swiped off of Rick Bayless's site...it was HOT, too.[p]DrR

Rumrunner

<p />The Naked Whiz, looks good. I picked up these two full slabs y'day for around $4 ea , prepped with Dale's, Kosher salt, pepper, garlic and paprika. Will smoke later today with a mix of hickory and cherry.[p]