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4
pounds beef chuck short ribs (bone-in)
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1
tablespoon salt
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1
tablespoon paprika
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1
tablespoon coarsely ground black pepper
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2
cups red oak or oak chips or chunks
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1/4
cup chopped fresh parsley
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6
cloves garlic, minced
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2
tablespoons olive oil
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2
tablespoons red wine vinegar
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Pinquito Beans (see recipe below) (optional)
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Watermelon slices (optional)
1. Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a 13x9x2-inch baking pan. In a small bowl combine salt, paprika, and pepper. Generously sprinkle rub mixture over all sides of ribs; rub in with your fingers. Cover dish with foil.
2. Bake ribs for 1-1/4 to 1-1/2 hours or until tender. Drain off fat.
3. At least 1 hour before grilling, soak wood chips or chunks in enough water to cover. Drain wood chips.
4. In a small bowl combine parsley, garlic, olive oil, and red wine vinegar. Spoon parsley mixture over ribs.
5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Cover and grill as directed above.)
6. If desired, serve with Pinquito Beans and watermelon slices. Makes 6 servings.
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8
ounces dry pinquito beans or pinto beans (about 1-1/4 cups).
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8
cups cold water
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2
slices bacon
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1/4
cup chopped green onions
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1
clove minced garlic
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2
chopped roma tomatoes
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1/4
cup salsa
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1
tablespoon brown sugar
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1
tablespoon red wine vinegar
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1/2
teaspoon salt
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1/2
teaspoon dry mustard
1. Rinse dry pinquito beans or pinto beans. In a large saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or omit simmering; soak beans in cold water overnight in a covered saucepan.) Drain and rinse. In the same saucepan combine beans and 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender, stirring occasionally. Drain beans.
2. In a large skillet, cook bacon until crisp. Drain and crumble bacon. Drain all but 1 tablespoon of drippings from the skillet. Cook green onions and garlic over medium heat for 1 minute. Stir in tomatoes, salsa, brown sugar, red wine vinegar, salt, and dry mustard. Add beans and heat through. Stir in bacon. Transfer beans to 6 coffee cups or 1 large serving bowl. Makes 6 servings.
- Note Pinquito Beans are available from www.ranchogordo.com.
- Note Nutrition Facts per serving of beans:(Nutrition Facts per serving of beans: 187 cal., 4 g total fat (1 g sat. fat), 5 mg chol., 331 mg sodium, 29 g carb., 7 g dietary fiber, 10 g protein.
- Servings Per Recipe 6,
- Calories 258,
- Protein (gm) 24,
- Carbohydrate (gm) 2,
- Fat, total (gm) 16,
- Cholesterol (mg) 72,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 729,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 1234,
- Potassium (mg) 420,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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