Buffalo ribs are sold at many specialty meat stores. You may be able to order them from your local butcher. They’re tougher than beef ribs but marinating them overnight and cooking them for a long time at a low temperature is a good way to tenderize them. If you can’t find buffalo ribs, feel free to substitute beef ribs instead.
ingredients
Buffalo Ribs
Sambal Oelek Glaze
directions
Preheat oven to 300 degrees F.
Put ribs (a rack of buffalo ribs is about 4 pounds in total) in a large resealable plastic bag. Pour half the marinade in the bag and seal the bag. Shake the bag to distribute the marinade. Put the remaining marinade in a sealed container and refrigerate the ribs and the marinade for 12 hours or overnight.
Remove ribs from the marinade. Let temperature of ribs rise to room temperature.
Season the ribs with salt and pepper.
Put them in a roasting pan, meat side up. Pour the wine and beef stock over the ribs, cover with foil, and cook for 3 hours. Discard the liquid in the pan.
While the ribs are cooking, combine leftover marinade from resealable plastic bag and reserved marinade in a small saucepan over medium-low heat. Simmer for a few minutes. Set aside.
Heat the olive oil in a small saucepan on medium-low heat.
Add the garlic and cook for 2 minutes or until starting to soften.
Add the vinegar, tomato paste, sambal oelek, molasses, brown sugar, and Worcestershire sauce.
Simmer for 2 minutes.
Let cool.
Preheat a grill on high heat.
Brush ribs with the reserved marinade.
Reduce the heat of the grill to medium and grill ribs, brushing with the marinade a few times, until charred and caramelized, about 5 to 6 minutes per side.