Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories1675.5 kcal (84%)
Total Fat130.9 g (187%)
Carbs75 g (29%)
Sugars61.2 g (68%)
Protein48.9 g (98%)
Sodium2005.7 mg (100%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
For the Miami Ribs:
10 piecesbeef short ribs
flanken that have been sliced into thin strips across the bone by the butcher, They’re about 1/2-inch thick, usually are 4 bones across
½ cupsoy sauce
½ cupfresh orange juice
1 canCoca Cola
½ cuphoisin
½ cupchili oil
1 knobginger
4cloves garlic
1jalapeño
stemmed
1 bunchgreen onions
hot pepper
1lime
for serving
0.5orange
for serving
For the Hot Pepper Agrodolce:
Instructions
For the Miami Ribs:
Step 1
Blend everything and marinate the beef ribs for 24 hrs.
Step 2
The next day, set the oven to broil.
Step 3
Line a tray with aluminum foil and then place a resting rack on top.
Step 4
Place oven rack high, close to the broiler. Then place ribs on the rack in the tray.
Step 5
Cook until charred about 2-3 minutes.
Step 6
Then flip the ribs and cook until charred on the other side - another 2-3 minutes.
Step 7
Pull out of the oven and spoon agrodolce all over.
Step 8
Serve topped with a squeeze of lime juice and orange juice.
For the Hot Pepper Agrodolce:
Step 9
Blend scotch bonnets, red peppers, jalapeño, ginger, and garlic into a paste in a blender.
Step 10
In a pot, add pepper paste, sugar, water, and vinegar.
Step 11
Bring to a boil and reduce on low heat until it has become a caramel or agrodolce.
Step 12
Zest limes into the hot agrodolce followed by the juice.
Step 13
Chop the stems like you would chives, add to the pot, and stir in.
View on Matty's Miami Ribs with Hot Pepper Agrodolce
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