Welcome to our culinary haven, where we delight in bringing you the finest and most tantalizing recipes that showcase the very best of our store's unique products. Today, we're diving into a world of bold flavors and succulent textures as we present a recipe that will undoubtedly become a favorite in your kitchen: Short Ribs with Terrapin Ridge Hot Pepper Bacon Glaze.
If you're on the hunt for a dish that combines tender, fall-off-the-bone meat with a touch of smoky heat and sweet indulgence, look no further. These short ribs are not your average fare; they're an explosion of taste that will leave you and your guests astounded and craving more. With the help of Terrapin Ridge's Hot Pepper Bacon Glaze, we've elevated the classic short ribs to a whole new level of deliciousness.
Join us on this culinary adventure as we unlock the secrets to creating perfectly cooked, richly seasoned short ribs that are complemented by the zesty and savory nuances of Terrapin Ridge's Hot Pepper Bacon Glaze. Whether you're a seasoned chef or a passionate home cook, this recipe promises to be a feast for the senses, with every bite inviting you to explore the dynamic symphony of flavors at play.
Get ready to tantalize your taste buds and impress your family and friends with this sensational Short Ribs recipe featuring our beloved Terrapin Ridge Hot Pepper Bacon Glaze. Let's embark on this gastronomic journey together and bring a burst of culinary creativity to your table!
https://terrapinridge.com/blogs/recipes/terrapin-ridge-farms-hot-pepper-bacon-glazed-short-ribs
Ingredients
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6 pounds bone-in, English-cut short ribs, sectioned into 2-to 3-rib pieces and excess fat removed
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1 Tablespoon dry mustard
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1 Tablespoon paprika
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Kosher salt and pepper
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¾ teaspoon cayenne pepper
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Oil for the grill
Directions
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In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour.
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Preheat the oven to 300°F.
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Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.
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Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour.
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At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).
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Heat a grill to HIGH (450°F) and oil the grate.
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Grill the short ribs, basting with the Hot Pepper Bacon Grill and Wing Sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes.
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Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.
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Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.