When it comes to making ribs, there is no better way to do it than with an overnight marinade. This allows the flavors to really penetrate the meat and make for a more tender and juicy end result. Plus, it couldn't be easier - simply mix up your marinade ingredients and let it do its thing while you sleep! In the morning, all that's left to do is pop them in the oven or on the grill.
Preparation time: 15 minutes
Marinade time: 8
hrs.
Cooking time: 25 minutes Total time: 8 hrs. 40 minutes
Servings: 4
Nutritional
Calories: 678
Total Fat: 41.1g
Total Carbohydrate:
4.4g
Protein: 68.8g
- 2 lbs. beef ribs
- 4 tbsp. infused olive oil
- 1 tbsp. chili infused olive oil
- 2 tbsp. brown sugar
- 1 cup leek greens, chopped
- 1 tsp. asafetida (hing), gluten-free
- 1 tsp. ginger sea salt
- 1 tbsp. Italian red wine vinegar
- In small sauce pan over low heat, add chili infused olive oil, infused garlic oil and leak leaf’s, sauté for 2 to 3 minutes, then quickly remove from heat and add red wine vinegar, finally add hing and sea salt.
- In a plastic bag with Ziploc, add beef ribs, then pour sauce, seal the bag and massage gently for even coating.
- Transfer the bag to the refrigerator and leave for a night, turn over the bag once.
- One hour before cooking, take the meat out of refrigerator and allow to sit until it reaches room temperature.
- In the meantime, prepare and preheat the grill. Place the ribs on the grill and cook each side for 20 minutes or until cooked through.
- Once done, remove from grill and serve hot.
Note
·
If you do not want to cook it on the grill, you
can cook it in a cast iron skillet or the oven.