- 6
Ingredients
- 4 pounds beef chuck short ribs (bone-in)
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon coarsely ground black pepper
- 2 cups red oak or oak chips or chunks
- 1/4 cup chopped fresh parsley
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
Preparation
Step 1
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.)
Nutrition Facts (Santa Maria-Style Ribs) 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