Short ribs are typically braised, but they also hold up beautifully over low heat on the grill--the technique is a real game-changer. So, too, is the lightly charred orange, peel and all: fragrant, fruity, and removed of most of its bitterness.
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon garlic powder
3/4 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon ground red pepper
2 1/2 pounds bone-in short ribs
1 navel orange, thickly sliced
4 Persian cucumbers, shaved paper thin (about 2 cups)
1 garlic clove, grated on a rasp or Microplane grater
1 tablespoon uncooked long-grain white rice
How to Make It
Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.
Heat grill to medium heat.
After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.
Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.
Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.
Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.