Monday, September 15, 2008
Although I grill all year round, the bbq season is coming to an end and I suspect I will be cooking indoors much more. I am looking forward to so many fall recipes. But before I delve into fall mode, I will post a few more bbq dishes.
Because I have barbecued so much this year I was looking for a change from typical bbq steak, so when I tried these short ribs at my sisters I could not resist but make them again. They are fast to prepare and only take a few minutes to cook, making for a good quick mid week dinner. I decided to make my own marinade which consisted of orange ginger flavors with a pinch of chili flakes to give them some heat. Despite how thin these ribs are they are tender and moist. Just be sure not to overcook them. These were served with herb oven roasted baby potatoes and ontario tomatoes.
1/4 cup soy
1 T grated gingerroot
2 cloves garlic minced
1 tsp grated orange rind
1/4 tsp red chili flakes
1 tsp sesame oil
Combine mixture and pour over ribs. Marinade in refridgerator for 1 hour.
Preheat grill to medium high. Grill ribs for 2 minutes per side.
Oven Roasted Potatoes
10 baby red or white potatoes cut into wedges and again into halves
toss with rosemary, chili powder, pinch of cayenne, black pepper and olive oil.
Spread them out on a baking dish and cook for 35 minutes at 400F.