recipes ∙ 51
50 ∙ recipes
DIRECTIONS:
Preheat your oven to 350℉. Soak the ancho chilies in boiling-hot water until softened,
about 20 minutes, then drain in a colander set over a bowl. Reserve the chili-infused water.
Transfer the ancho chilies to a blender and purée with the onion, garlic, chipotles with sauce, maple
syrup, lime juice, and 1 tsp salt. Pat the ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
Heat the oil in a 12-inch, heavy skillet over moderately high heat until hot, but not smoking. Brown the
ribs in 3 batches, turning occasionally, for about 5 minutes per batch. Transfer the ribs to a roasting pan.
Carefully add the chili purée to the remaining fat in the skillet, (use caution, since it will splatter and
steam) and cook over moderately low heat, stirring frequently, for about 5 minutes. Pour the heated chili
purée over the ribs in the roasting pan. Cover the roasting pan tightly with foil, and braise the ribs in the
middle of the oven until very tender, for about 3 ½ hours.
DIRECTIONS:
Combine all ingredients for the marinade, and marinate preferred meat overnight
middle of the oven until very tender, for about 3 ½ hours.
INGREDIENTS FOR STEAKS
INGREDIENTS:
INGREDIENTS:
INGREDIENTS FOR COLD BREW BBQ SAUCE
1 tbsp kosher salt
1 tsp sweet paprika
1 tsp garlic powder
1 tsp coarsely ground black pepper
1 tsp dried ground thyme
1 tsp finely ground coffee beans
4 (1 ¼ - ½ - inch thick) rib-eye steaks
(12-16 ounces)
1 bag (medium) mesquite chunks
1 cup mesquite or hickory wood
smoke chips (soaked in cold water
at least 30 minutes)
1 ½ cups cold brew
1 tbsp soy sauce
1 tbsp white wine vinegar
1 tsp chili powder
1 tsp salt
1 cup cold brew (use medium roast
coffee beans)
½ cup bourbon
½ cup packed light brown sugar
½ cup soy sauce
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
bbq brew steaks
spicy cold brew short ribs
cold brew jerky marinade
4 dried ancho chilies, stemmed,
seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely
chopped
2 tbsp canned chipotle
chilies, finely chopped
2 tbsp pure maple syrup
1 tbsp fresh lime juice
3 tsp salt
6 lbs. beef short ribs
1 tsp black pepper
1 tbsp olive oil
cup cold brew
DIRECTIONS:
For the sauce:
Simmer all ingredients in a 2 ½ -quart heavy saucepan, uncovered, stirring occasionally,
until the sauce is reduced to about 1 cup. This will take about 15-20 minutes (sauce will be thin). Cool to
room temperature.
For the steaks:
Mix the salt, paprika, garlic powder, black pepper, thyme, and ground coffee beans in a
small bowl. Rub the spice mixture over both sides of the steaks, pressing to adhere. Let the steaks stand
at room temperature for 1 hour.
Spread the entire bag of mesquite chunks across of the bottom rack of your grill and cook the steaks
over the mesquite until brown on both sides, for about 2 minutes per side. Remove the steaks from the
grill. Let the mesquite chunks burn for an additional 10 minutes.
Return the steaks to the cool part of your grill without the mesquite. Braise with the barbeque sauce.
Cover the grill, and grill steaks to your desired doneness. This will take about 10 minutes for medium-
rare steaks. Let the steaks rest for 5 minutes before serving. Serve with the barbecue sauce on the side.
