Barbecued Short Ribs Of Beef - Tira De Asado
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Trim any surface fat from the ribs
3
Rub all surfaces of the meat generously with salt and pepper
4
Put the ribs into a large baking dish that fits them all in a single layer
5
Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides
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Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours
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(This longer marinating time may make the surface of the ribs turns grayish-white in spots
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That is fine and the discoloration will disappear when they are grilled
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) Heat a gas grill to medium-high or build a strong charcoal fire
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Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side
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The ribs should be just a touch rarer than medium-anything less and they will be very chewy
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Let them rest 4 to 5 minutes before serving
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Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky
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Cut them into quarters and put them into the work bowl of a food processor
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Add the onion and garlic and process until smooth
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Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped
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Scrape the mixture into a small saucepan
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Season lightly with salt and bring to a boil over medium heat
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Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes
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Cool before using
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The sauce can be refrigerated for up to 1 week
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If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving