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Ingredients
- 1 x rack of buffalo ribs coarse salt, freshly grnd black pepper
- 1/2 c. dry white wine
- 1/2 c. beef stock Sambal Oelek Glaze
- 1 Tbsp. extra virgin olive oil
- 4 x cloves of garlic, peeled, chopped
- 1/2 c. cider vinegar
- 2 Tbsp. tomato paste
- 4 tsp sambal, oelek
- 2 Tbsp. molasses
- 2 tsp brown sugar
- 2 tsp Worcestershire sauce
Directions
- Preheat oven to 300 degrees F.Put ribs (a rack of buffalo ribs is about 4 pounds in total) in a large resealable plastic bag. Pour half the marinade in the bag and seal the bag. Shake the bag to distribute the marinade. Put the remaining marinade in a sealed container and chill the ribs and the marinade for 12 hrs or possibly overnight.
- Remove ribs from the marinade. Let temperature of ribs rise to room temperature.
- Season the ribs with salt and pepper.
- Put them in a roasting pan, meat side up. Pour the wine and beef stock over the ribs, cover with foil, and cook for 3 hrs. Throw away the liquid in the pan.
- While the ribs are cooking, combine leftover marinade from resealable plastic bag and reserved marinade in a small saucepan over medium-low heat. Simmer for a few min. Set aside.
- Sambal Oelek Glaze:Heat the extra virgin olive oil in a small saucepan on medium-low heat.
- Add in the garlic and cook for 2 min or possibly till starting to soften.
- Add in the vinegar, tomato paste, sambal oelek, molasses, brown sugar, and Worcestershire sauce.
- Simmer for 2 min.
- Let cold.
- To Assemble:Preheat a grill on high heat.
- Brush ribs with the reserved marinade.
- Reduce the heat of the grill to medium and grill ribs, brushing with the marinade a few times, till charred and caramelized, about 5 to 6 min per side.
- Buffalo ribs are sold at many specialty meat stores. You may be able to order them from your local butcher. They're tougher than beef ribs but marinating them overnight and cooking them for a long time at a low temperature is a good way to tenderize them. If you cannot find buffalo ribs, feel free to substitute beef ribs instead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 30 | 28% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 316mg | 9% |
| Total Carbs 13.09g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.76g | 6% |
| Protein 0.54g | 1% |
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