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

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

Olivia
The Cook
4 Servings
18 Ingredients
0 Comments

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
18 Ingredients
0 Comments

Ingredients

  • ¼ teaspoons Black Pepper
  • ½ tablespoons Salt #1
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Ginger, Ground
  • ½ teaspoons Chili Powder
  • ¼ cups Canola Oil
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Worcestershire Sauce, Gluten Free
  • 1 tablespoon Soy Sauce, Gluten Free
  • 4 pounds Beef Short Ribs
  • ¼ cups Honey
  • 3 tablespoons Sriracha Sauce
  • 1 ½ tablespoons Maple Syrup
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1 tablespoon Lemon Juice
  • 1 tablespoon mince Garlic, Cloves
  • ½ cups Water, Cold
  • 2 teaspoons Salt #2

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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.
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Make From Frozen Serving Day Directions

Stovetop

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
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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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 pound
Amount Per Serving
Calories
1027
Total Fat
61g
Saturated Fat
21g
Trans Fat
0g
Cholesterol
268mg
Sodium
2480mg
Total Carbohydrates
30g
Fiber
1g
Sugar
25g
Protein
87g
WW Freestyle
31