Menu

Firecracker Short Ribs - Gluten Free Dairy Free - Dump and Go Dinner

These meaty short ribs are marinated, grilled to perfection, and then smothered in a sweet and spicy firecracker sauce. Perfect for a completely gluten and dairy free cook out!
4 Servings Recipe By

Ingredients

  • 1/4 teaspoons Black Pepper
  • 1/2 tablespoons Salt #1
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoons Ginger, Ground
  • 1/2 teaspoons Chili Powder
  • 1/4 cups Canola Oil
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Worcestershire Sauce, Gluten Free
  • 1 tablespoon Soy Sauce, Gluten Free
  • 4 pounds Beef Short Ribs
  • 1/4 cups Honey
  • 3 tablespoons Sriracha Sauce
  • 1 1/2 tablespoons Maple Syrup
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1 tablespoon Lemon Juice
  • 1 tablespoon mince Garlic, Cloves
  • 1/2 cups Water, Cold
  • 2 teaspoons Salt #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 pound
  • 1027 Calories
  • 61g Total Fat
  • 21g Sat Fat
  • 0g Trans Fat
  • 268mg Cholesterol
  • 2480mg Sodium
  • 30g Total Carb
  • 1g Fiber
  • 25g Total Sugars (Includes 21g Added Sugars)
  • 87g Protein
  • 31 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. For marinade: Combine pepper, salt #1, garlic powder, ground ginger and chili powder.
  2. Whisk together canola oil, rice vinegar, worcestershire sauce and soy sauce until emulsified.
  3. Combine spices with liquids.
  4. Place short ribs into a gallon bag and add marinade.
  5. Seal bag and turn several times to completely cover all meat.
  6. Marinate for 1-2 hours.
  7. For firecracker glaze: In a saucepan combine honey, sriracha, maple syrup, fresh ginger, lemon juice, garlic, water and salt #2.
  8. Heat on low for 20 minutes, stirring occasionally, until mixture is reduced by about 1/3.
  9. Over low/medium heat grill short ribs until desired doneness is reached, turning once or twice and basting with firecracker glaze. (about 12 min for medium well.)
  10. Serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. For marinade: Combine pepper, salt #1, garlic powder, ground ginger and chili powder.
  2. Whisk together canola oil, rice vinegar, worcestershire sauce and soy sauce until emulsified.
  3. Combine spices with liquids.
  4. Place short ribs into half of the indicated number of gallon freezer bag and add marinade.
  5. Seal bag and turn several times to completely cover all meat.
  6. For firecracker glaze: In a bowl, combine honey, sriracha, maple syrup, ginger, lemon juice, garlic, water and salt #2.
  7. Divide glaze into indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat glaze on stovetop on low for 20 minutes, stirring occasionally, until mixture is reduced by about 1/3.
  3. Over low/medium heat grill short ribs until desired doneness is reached, turning once or twice and basting with firecracker glaze. (about 12 min for medium well.)

© 2024