This is a recipe that I learned from my father in law. I first made it when i was just getting into cooking, and the best part of the technique is that it’s nearly impossible to screw it up. If you are a beginner when it comes to cooking and want a recipe that will inspire confidence and make your guests think you are a pro, this is the one to start with.
The reason this technique is foolproof, is it’s nearly impossible to dry out the ribs. For the majority of the times the ribs are cooking in a sealed environment in their juices and beer. That means that even if a beginner were to say, leave them in a little bit longer than what the recipe says, your still going to end up with moist and delicious ribs.
You only really finish them on the grill directly at the very end. This allows you to get that amazing bark on the ribs, while making them ultra tender. You can control the firmness of the meat by altering your cook time.
All you are doing though is deciding if they are firmer or more of a fall off the bone when you bite in.
Ribs for beginners: An impossibly delicious and easy recipe
If you are new to cooking and want a recipe that is sure to impress while being nearly impossible to screw up, this is the recipe for you. These ribs are guaranteed to be tender and delicious even if you are a newbie to cooking.
Ingredients
- 3 tbsp Rub of your choice
- 1/2 BBQ Sauce Bottle
- 1 Rack of Baby Back Ribs
- 1.5 cans or bottles of beer
Instructions
Place your baby back ribs in the aluminum tray and give a generous coat of the rub on the baby back ribs.
Pour the beer into the aluminum tray.
Cover the aluminum tray with aluminum foil.
Put the tray into the grill (400 degree or so) and leave it for 45 minutes.
Take tray out and put the ribs directly on the grill.
Mix the BBQ sauce with the remaining juices that came from the pork. If you have too much liquid left you can pour some of it out.
Continually coat the ribs with your BBQ sauce mix. I will normally turn the ribs over several times on the grill to add coats. This is important because it will give you that delcious bark.
After about 15 minutes of direct grilling and basting, take the ribs out and put them back into the tray.
Serve and enjoy
Make an easy copy of Nobu’s Tiradito (with common ingredients)
Just over a year ago, I went to Miami for a conference and had the pleasure at dining at Nobu in Miami. If you like good sushi this is a great place to visit, provided you are prepared to pay top dollar. While I was there I saw that they had “Tiradito” on the menu. As previously mentioned, I’m a huge fan of Tiradito and decided to try it.
When it arrived, it was clear that this was in no way the classic Peruvian Tiradito. There was no creamy pepper sauce, just sushi grade fish sitting on top of sauce with some spices and a hot pepper on it.
So it wasn’t true Tiradito, but it was absolutely delicious. I looked up some recipes to learn to try to clone this technique, so I could try it with my freshly caught yellowtail.
The problem was that many of the ingredients, such as yuzu sauce, weren’t readily available in my Super Market so I decided to improvise using commonly found ingredients.
The end result was a delicious fish dish that was amazingly close to the original, using ingredients you should be able to get in any Super Market. If you want to impress your friends with a visually stunning and delicious dish that is super easy to prepare, this is the recipe for you!
Easy Nobu Tiradito Clone Recipe
Ingredients
- 1/2 Lb Fresh Yellowtail Can substitute with other sushi grade white flesh fish.
- 10 tbsp Ponzu sauce enough to fill the plate so that the fish is partially submerged
- 2 Jalapeños
- 4 tbsp Dark Chili Powder
- 2 tbsp Salt
- 1 tbsp Garlic Powder
- 1 tbsp Green Onions
Instructions
Mix the Garlic, Chili and Salt to create theseasoning. You can vary the size of thebatch but I was using roughly 4 parts chili pepper, 2 parts salt and 1 partgarlic power and set aside.
Cut the fish into thin slices and put aside.
Slice the Jalapeno into very thin slices cutting the short way on the pepper. (If you want less heat remove the seeds and veins).
Finely chop your green onions and set aside.
Pour the Ponzu sauce into your serving tray so that the tray is completely covered.
Arrange the fish on the tray making sure thatthe fish is in the sauce.
Takes a pinch of the chili seasoning and hiteach piece of fish with it. Regulate theamount based on the amount of heat you want.
Put a jalapeno on each piece of fish.
put the chopped green onions as garnish.
Serve and enjoy!