Hoover\'s Beef Short Ribs

Beef, Ribs, Short, Hoover, Richard Fl.




This dish was inspired by a gift of Hoover Sauce from Louise, MS, soy sauce base mixture, from my Christmas Elf, Misippi Egger, Clark and made the 5-6 hour cooking time of beef ribs go faster. Any BBQ sauce could have been used for the marinade and rub of choice. It usually takes me 5-6 hours to do beef ribs at 250-275. This is much faster and tastes eggstremely moist. Thanks Clark!




INGREDIENTS:
2-3 Lbs Beef Short Ribs, 2-3 inch lengths
Marinade
1 1/2 Cups Hoover Seasoning Sauce
1/2 Cup Thai Sweet Chili Sauce
1/2 Cup Chinese Rice Wine
1 Tbs Death By Garlic Seasoning
1 Tbs Holy Smokin' Chipolte Seasoning
2 Tbs Thai Fish Sauce, Nuoc Mam
2 Tbs White Sesame Seeds
1 Tbs Ginger Oil
1 Tbs Thai Maxchup, Black Pepper Wok Sauce
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1 16 Ozs Beer, Budweiser used this time
1/2 Cup Sake
1 Cup Apple Cider Juice
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2 Large Onions Sliced thick.
4-6 Carrots in 1 inch pieces
2-3 Potatos cubed 1 inch pieces




PROCEDURE:
1 Mix the marinade and place the ribs in for 1-3 days in refrigerator, turning every now and then.
2 Place in a pan that has a raised rack to keep the meat out of the seasoning. Place meat and marinade in the rack. The marinade will drip down, add veggies, beer, sake and water in pan below the grate holding the ribs. Cover entire container with heavy duty aluminum foil and seal.



3 Set BGE up indirect for 375°F and place the grid on top of the plate setter legs up and cook for 2 hours. Smoke wood of choice, I used handful of pecan.
4 Serve with the veggies and sauce over rice.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2010/12 16