Beef Short Ribs – 1 Kg

KSh 995

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About the Cut: Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

Weight: 1Kg

Cooking Suggestion: Beef Ribs are best cooked slow so that they become tender, juicy and fall off the bone with perfection. They can be slow grilled, braised (slow cooked for hours in a red wine, beef stock, and rich tomato sauce) or slow oven baked.

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Want to Choma Nyama with friends and family over the weekend? Look no further than Kinywaji.com Order Beef Short Ribs now and pay via MPESA, Credit Card and other Mobile Money Platforms. We deliver to your doorstep. Beef short ribs are the absolute best when you want to impress your friends and family. You may want to get the full barbecue set up which includes drinks, meats, snacks, the jiko (grill) and charcoal briquettes to go!

About the Cut: Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.

Weight: 1Kg

Cooking Suggestion: Beef Ribs are best cooked slow so that they become tender, juicy and fall off the bone with perfection. They can be slow grilled, braised (slow cooked for hours in a red wine, beef stock, and rich tomato sauce) or slow oven baked.

Grilled Beef Ribs with Smoky-Sweet Barbecue Sauce (Recipe by foodandwine.com)

Ribs Ingredients

  • 1Kg Beef Ribs
  • 1 Litre of Coca-Cola
  • 1 Litre of Water
  • 1 and ½ teaspoons of black pepper
  • Coarse Salt

Sweet Barbecue Sauce Ingredients

  • 1 cup dark brown sugar
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 1/2 cup canned tomato sauce
  • 1/2 cup unsulfured molasses
  • 1/4 cup tomato paste
  • 2 tablespoons hot sauce
  • 2 tablespoons liquid smoke
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons yellow mustard
  • 1 1/2 teaspoons pure ancho chili powder (If can’t find ancho chili powder, substitute regular chili powder and a little crushed red pepper. For a recipe that calls for 1 teaspoon ancho chili powder, substitute 1 teaspoon regular chili powder and 1/8-1/4 teaspoon crushed red pepper).

Directions

  1. Cook the ribs: Put the ribs in a very large pot or roasting pan; add the cola and enough water to just cover. Bring to a boil, skimming off any scum on the surface. Add the peppercorns and 1 tablespoon of salt. Cover and simmer over low heat until the meat is tender but not falling off the bone, 2 hours; drain.
  2. Meanwhile, make the sauce: In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over very low heat, stirring frequently, until thick and glossy, about 15 minutes.
  3. Grill the ribs: Light a grill. Working in batches, arrange the ribs on baking sheets and brush them with the sauce. Grill the ribs or broil 10 inches from the heat, turning and brushing with sauce, until lightly charred, 12 minutes. Serve with the remaining sauce.
Weight

1Kg

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