Bones_ Recipes, History, and Lore - Jennifer McLagan [13]
I prefer my bones simple, but if you fancy a sauce, try the Mustard Sauce (page 62), replacing the Pork Stock with Brown Stock (page 12).
⅓ cup (80 g) unsalted butter
1 teaspoon dry mustard
1 teaspoon dry cayenne
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 leftover beef rib bones
1 cup (8og) fresh bread crumbs
1.Preheat the broiler or grill to high. Melt the butter in a small saucepan. Remove from the heat and stir in the mustard, cayenne, and Worcestershire sauce. Season with salt and pepper.
2.Brush the ribs with the spiced butter, then roll them in the bread crumbs, coating well. Broil or grill, turning occasionally and basting them with any remaining butter, until golden brown, 12 to 15 minutes.
Beer-Glazed Beef Ribs
Perfect for the grill, beef ribs are more readily available in summer—when the demand for boneless steaks increases. I actually prefer them to a steak, because there’s a bit of meat and all that bone to chew on. They are sold in racks or cut into individual ribs; ask your butcher for meaty ones. This is serious finger food. Grill them rare or medium-rare, but don’t go past that.
8 meaty beef ribs, about 2 pounds (1 kg)
⅓ cup (75 ml) hoisin sauce
⅓ packed cup (70 g) brown sugar
2 tablespoons rice wine vinegar
1 cup (250 ml) lager beer
1 tablespoon finely chopped fresh ginger
2 garlic cloves, finely chopped 1 teaspoon soy sauce
⅛ teaspoon five-spice powder
If the ribs are still joined together, cut them into individual pieces. Place them in a shallow baking dish, meat side down.
Mix the hoisin sauce, sugar, and vinegar in a bowl. Gradually stir in the beer, then add the ginger, garlic, soy sauce, and five-spice powder and mix well. Pour the marinade over the ribs, turning them to coat, then turn them meat side down again. Cover and refrigerate for 8 hours. One hour before cooking, remove the ribs from the refrigerator. Preheat the grill or broiler to high.
Transfer the ribs to a platter, and pour the marinade into a small saucepan. Bring to a boil and boil for 12 to 15 minutes, until reduced to 1 cup (250 ml).
Grill or broil the ribs, turning to cook on all four sides and brushing them with the reduced marinade, for 4 to 5 minutes on each side, 16 to 20 minutes total. Serve any remaining marinade as a dipping sauce.
Spiced Roasted Rack of Ribs
Beef ribs cook in about half the time pork and lamb ribs take, and they have less fat. Here they are rubbed with spices before being roasted, and a glaze is added during the final fifteen minutes of cooking. The glazing also can also be done on the grill. Look for a complete rack, as meaty as possible.
1 dried ancho chile
1 small dried red chile
1 teaspoon sugar
1 teaspoon coriander seeds
½ teaspoon kosher salt
2 racks meaty beef ribs, 4 to 5 pounds (1.8 to 2.25 kg)
½ cup (125 ml) ketchup
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon corn syrup
½ teaspoon dry mustard
1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1.Discard the stem and seeds from the chiles and tear the chiles into small pieces. Place them in a spice grinder, along with the sugar, coriander seeds, and salt and grind until powdery.
2.Remove the opaque membrane from the bone side of the ribs by loosening it with a sharp knife, then pulling it off. Pat the ribs dry and place them in a dish. Two hours before you wish to cook the ribs, coat them with the spice rub, patting the rub so that it adheres. Cover and refrigerate.
3.Mix the ketchup, Worcestershire sauce, vinegar, corn syrup, and mustard with ½ cup (125 ml) water in a small bowl. In a small saucepan, heat the oil over medium-low heat. Add the onion and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute longer. Pour in the ketchup mixture and bring to a boil, stirring. Boil gently, stirring