Happy Friday! Here’s a couple of recipes to jump start your weekend. Have a Portulaca weekend!
Slow Grilled Beef Ribs
4 pounds beef ribs
For the Marinade:
1/2 cup dry red wine
1/4 cup soy sauce
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt and fresh ground pepper to taste
In a medium plastic or glass bowl, combine marinade ingredients. Mix well.
Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Cover with plastic wrap and refrigerate for a 2 to 6 hours.
Preheat grill and prepare for indirect grilling. When the grill is hot, remove ribs from marinade and place on grill to cook indirectly.
Discard marinade. Cook for 1 to 1 1/2 hours, turning every 15 minutes.
Once ribs reach an internal temperature of 165 degrees (make sure to check several), remove from heat and serve.
You can apply barbecue sauce during the last 15 minutes of cook time. Make sure to keep a close eye on the ribs, so they don’t burn.
Shrimp Louie Pasta Salad
3 cups spiral shaped pasta
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
Kosher salt and fresh ground pepper, to taste
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce, lemon juice, Worcestershire sauce and salt and pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately or cover and refrigerate.