Crushed Peppercorn and Orange Glazed Ribs

QBabe

Well, thanks to everyone who helped me with my beef ribs cook. I used the recipe suggested by TNW and I'd definately do this recipe again, though next time, I'd be a little pickier on choosing the ribs. My 3 lb slab was kinda skimpy, but the flavors of the ground peppers and the hoisin orange glaze were outstanding together, so I think they've got potential. I cooked them at 250° indirect over a drip pan for about 3 1/2 hrs, then about 1/2 hr direct. Didn't take quite as long as I'd guesstimated.[p]Here they are just out of the package...
[p]And here they are after the marinade...
[p]And here they are just before we ate them up...
[p]Thanks for the suggestion Whiz...!
Tonia
:~)

Unknown

QBabe,
Nice ribs QBabe, how did your pork roast come out?

The Naked Whiz

QBabe,
Tooo funny!! Did you see my post below? I did them tonight also. They looked a lot like yours!!![p]TNW

Unknown

The Naked Whiz, what's the recipe? I'd like to try it.

QBabe

William R. ,[p]It was in a thread that has now dropped off the page. Here you go...[p]QBabe
:~)
[ul][li]Beef Ribs Thread and Recipe[/ul]

The Naked Whiz

<p />William R. ,
Dang, my post with the recipe is gone already. I'll try to do it from memory here. This is from Hugh Carpenter's book on ribs:[p]Grind to powder 1/2 Tbsp each of red, white, green and black peppercorns. (You can find mixes of all four in one jar in the spice section of your grocery usually.) Coat the outside of 6 pounds of beef back ribs with the pepper. (I actually found that I used about 1.5 times this amount.)[p]Combine 1/2 C hoisin sauce, 1/2 C freshly squeezed orange juice, 1/4 C Mirin, 1 Tbsp finely chopped orange zest, 5 garlic cloves finely chopped, 1/4 C green onion finely chopped (both white and green parts), 1/4 C cilantro finely chopped.[p]Spread the sauce on the ribs and allow to marinate for 15 minutes, up to 8 hours is better. Cook indirect at 200-220 degrees for 4-5 hours. Occasionally baste ribs with left over marinade. [p]I actually cooked mine at 250 for 6.5 hours or so. You might also want to make 1.5 times the amount of sauce so you have plenty left over for dipping and dripping. The sauce is full of the flavors of the fresh ingredients and it contrasts nicely with the smoked beef and cooked sauce.[p]Good luck!
TNW