Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Keith Schroeder
Recipe by Cooking Light August 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
4 hrs
Yield:
Serves 4 (serving size: about 3 ounces meat and 3/4 cup salad)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.

    Advertisement
  • 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.

Nutrition Facts

345 calories; fat 12.2g; saturated fat 5.2g; mono fat 6.1g; poly fat 0.6g; protein 30g; carbohydrates 31g; fiber 5g; cholesterol 89mg; iron 5mg; sodium 609mg; calcium 109mg.
Advertisement
Advertisement