Ribs and Sauce

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Ribs & Sauce — a perfect relationship

Everyone has a favorite way to serve ribs. Some like it dry with just a rub, others will dip dry ribs and wet them down with a vinegary sauce; or slather them up with a sugary sticky sauce right before coming off the grill. I'm often asked how I like my ribs the best. Really, I like them both ways, it just depends on what mood I'm in. It's definitely going to be a sticky rib weekend!

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Ribs cannot be prepared in a hurry, so toss a burger on a separate hot grill while you wait. How-to prepare the Ribs.

For Making Ribs with Sticky Sauce:

15 minutes prior to removing the slow cooked ribs, brush ribs lightly with a little sauce to moisten and add flavor. Remove, cut and serve ribs as is or serve extra sauce on side for pouring over ribs. 

GH Rib Sauce Recipe

 Makes 3 cups

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1/2 cup onion, chopped

2 green onions, chopped

3 cloves garlic, peeled and chopped

1/4 cup cider vinegar

1/4 cup orange juice

1/4 cup brown sugar

1 teaspoon cumin

1 teaspoon thyme

1 Tablespoon soy sauce

2 teaspoons fresh grated orange zest

1 cup ketchup 

1 cup tomato sauce

1 teaspoon hot sauce

Place the onion, green onions, garlic, cumin, thyme, vinegar, orange juice, and sugar in a small pot.  Boil until the vinegar is reduced by half.  Add orange zest, soy sauce, ketchup, tomato sauce, hot sauce and simmer for 10 minutes.

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Asado

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In South America it’s a custom on weekends to get together with family and friends and eat meat, and lots of it! Slow roasting many types of meat, mostly beef over an open fire derives this tradition from ranching/farming countries like Argentina, Brazil, Paraguay, Chile and Uruguay. This grilling party called an asado can also be a great way to party this time of year at the American tradition of ‘tailgating'.

In Argentina, beef is king. A parillada mixta, or mixed grill, is Argentina's ritualistic meal event. Sides of beef rotate slowly for at least two hours on vertical spits around a fire pit, waiting to be carved in pieces by asadores (grill chefs).  

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Other types of grilled meats include roasts, sausages, steaks, ribs, sweetbreads, intestines, and more. The average person consumes 2 pounds of beef at a single meal, topping the grilled meats with nothing more than a very flavorful garlic and vinegary parsley condiment called Chimichurri. Meats are served with sides of bread, fried potatoes, corn, and a simple salad of lettuce, tomatoes and onions.

In Brazil they will take more than beef to the grill by grilling lamb, pork, chicken and goat; all paraded to the table on ‘Three Musketeer” sword like skewers. This carnivore's event is called the churrascaria rodizio.

Try something new, make your Know Your Fire weekend an event beyond South America. Maybe for your next tailgate you can consider preparing a South American Asado with a parillada mixta or churrascaria rodizio.

Chimichurri

aka Chimmichurri is an Argentine marinade and sauce usually used for steak. But why should this easy-to-make flavorful sauce only grace a rib or strip steak when burgers are sadly only topped with ketchup.

Prepared simply by combing, fresh chopped flat leaf or Italian parsley, fresh chopped garlic, olive oil, fresh lemon juice, a few red pepper flakes, pinch of sea salt and ground black pepper.  Amounts are according to your passion and personal taste!

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13 EPISODES on 4 HD-DVD Disk Set, season one
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FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Chocolate Brownie Cookies

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As great addition to any cookie platter. Plus, a chocolate treat in under 30 minutes - mixing and baking. But can you wait 24 hours? Probably not, but just save a few because these cookies actually taste even better a few days after baked. Eyes-go-wide open on the first bite. Try my recipe for yourself and you'll agree. For best results use a good quality cocoa.

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Chocolate Brownie Cookies

Makes 3 dozen large or 6 dozen small 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/3 cups sweet butter

1 cup sugar

2/3 cup brown sugar

1 Tablespoon vanilla

2 each eggs

2 1/4 cups flour

2/3 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons milk

1 1/2 cups pecans, chopped 

1 cup mini chocolate chips, semi sweet, or chopped chocolate

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Preheat oven to 350 degrees.

Cream butter, granulated sugar, brown sugar one minute, or until creamy.

Add eggs, one at a time, beating lightly after each.

Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended. Stir in nuts and chocolate chips.

Drop dough by heaping 2 Tablespoons spoonful on ungreased baking sheet. 

Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool slightly, then remove to cooling rack. About 3 dozen cookies.

Tip: Smaller cookies can be made using 1 Tablespoon dough for each cookie, baking for 8 to 10 minutes.

13 EPISODES on 4 HD-DVD Disk Set, season one
Sold out
13 EPISODES on 4 HD-DVD Disk Set, season one
$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.