Photo: Jennifer Causey; Styling: Claire Spollen
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.
How to Make It
Step 1
Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.
Step 2
Heat grill to medium heat.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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Difficult if you don't have the kind of grill described