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Dimitri Dimitri is offline
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Default The Huntress Returns


"Melba's Jammin'" > wrote in message
...
>I picked up six rib steaks at Cub this morning; they are on sale for
> $5.89/lb. I think they're usually about $9/lb. They are thicker than
> I like (about 1-1/2" thick) and weigh between 1.33# and 1.6# each. I've
> vacuum-sealed five of them in Ziploc vac bags and we'll have the other
> one for dinner tonight.
>
> My plan is to either grill them as they are or to rub them with
> something first. I'm inclined to the former, boring cook that I am.
>
> The question is this: Can I, or should I, be doing something with the
> bone that's going to come off each one? I maybe should've trimmed the
> bone before I froze them. Phooey! Then I'd have six bones to do
> something with all at once. But I didn't. So, can I accumulate these
> bones over the summer and then "do something" with them when all the
> meat eating's been done? Or should I just ditch the bone and be done
> with it?
>
> Whaddaya think? I await your counsel.
> --
> -Barb, Mother Superior, HOSSSPoJ


I do one of 3 things, accumulate them then roast the bones with some onion,
carrot and celery and whatever else strikes your fancy like a few tomatoes.
Then use the roasted stuff as the basis for stock. If you do that don't
forget to deglaze the roasting pan. :-)

The other thing I do is give the people the boned steak and then gnaw
grilled on the bones myself.

The final thing is to use the bones to make beef ribs. Very nice.

Use the following recipe just grill instead of bake.

:-)

Dimitri


Ginger-Orange BBQ Beef Back Ribs

6 lbs. beef back ribs
1 cup orange juice
1/3 cup lemon juice
1/3 cup honey
2 Tbsp. soy sauce
1 Tbsp. fresh ginger peeled and grated
1 Tbsp. garlic peeled and minced
2 tsp. lemon zest grated
1 tsp. salt
hot chili oil to taste

Trim excess fat from back ribs. Combine all other ingredients. Mix well and
pour over ribs. Cover and marinate in refrigerator overnight but no longer
than 24 hours.

Preheat oven to 425F. Remove ribs from marinade. Reserve marinade in a
saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1
hour, turning once halfway through the cooking until browned and crisp.
Reduce marinade to a glaze-like consistency (about 1-1/2 cups). Reduce oven
heat to 375F. Brush ribs with glaze, roast 15 minutes, turn, brush with
glaze and roast 15 minutes more.