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Glazed Short Ribs with Johnny Cakes

St. Louis-style short ribs seasoned with a Missouri-style rub and glazed with root beer glaze. These delicious ribs pair perfectly with spicy cornmeal cakes.  

Glazed Short Ribs with Johnny Cakes

Cook Time: 4 hrs 50 mins

Servings: 6

Ingredients: 15

(Keeps screen awake)

Ingredients

Root Beer Glaze:

Johnny Cakes:

Preparation

  1. Step 1

    Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

  2. Step 2

    Reserve 1 tablespoon rib rub for sauce. Sprinkle remaining rub evenly onto all surfaces of beef Short Ribs. 

  3. Step 3

    Insert ovenproof meat thermometer so tip is centered in thickest part or rib. Place ribs in smoker, according to manufacturer's instructions. Set timer for 8 hours depending on desired smoke flavor. Smoke ribs 7 to 8 hours. Carefully remove ribs from smoker at 8 hours or when meat thermometer registers 195°F.

  4. Step 4

    Meanwhile, prepare root beer glaze. Preheat oil in saucepan over medium heat. Add onion, garlic, reserved rub and chili flakes. Cook 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in root beer, ketchup, balsamic vinegar and Worcestershire sauce. Simmer 10 to 15 minutes or until sauce thickens.  

  5. Step 5

    Brush ribs with glaze. Return to smoker 20 minutes. Let rest for 10 minutes.

    Cooking Tip: For increased tenderness and flavor mix 1 cup apple juice with 1/4 vinegar in a spray bottle. Spray ribs occasionally during the smoking process.  

  6. Step 6

    Meanwhile, prepare johnny cakes by mixing cornbread mix according to package directions; stir in additional egg, sour cream, chile pepper and green onion.

  7. Step 7

    Preheat cast-iron skillet over medium high heat. Quickly pour 1/4 cup batter in skillet. Cook 2 to 3 minutes per side, or until lightly browned and crisp. Repeat with remaining batter.

  8. Step 8

    Serve short ribs with johnny cakes.

Nutrition Information

598 Calories

0 %*

6.7g SAT FAT

0 %DV**

20g PROTEIN

0 %DV

4.3 mg IRON

0 %DV

3.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 short ribs with johnny cakes: 598 Calories; 207 Calories from fat; 23g Total Fat (6.7 g Saturated Fat; 0.2 g Trans Fat; 4.7 g Polyunsaturated Fat; 9.6 g Monounsaturated Fat;) 73 mg Cholesterol; 1405 mg Sodium; 79 g Total Carbohydrate; 1.7 g Dietary Fiber; 38 g Total Sugars; 19.5 g Protein; 5.5 g Added Sugars; 98.8 mg Calcium; 4.3 mg Iron; 477 mg Potassium; 11.5 mcg Vitamin D; 0.4 mg Riboflavin; 6.8 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 492 mg Phosphorus; 3.9 mg Zinc; 16.3 mcg Selenium; 83.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

The Essential Ingredients

  • Short Ribs: A crowd favorite known for their richness and meatiness. Usually about 2 to 3 inches in length; they are moist and tender when slow cooked using moist cooking methods like braising.
  • Green Chiles: These mildly spicy peppers, like Poblano, Hatch or Serrano, are harvested while green and commonly used in Southwestern and Mexican cuisines.
  • Root Beer: A nonalcoholic, carbonated beverage made of sugar, caramel coloring and flavoring. Popular in ‘root beer floats’ but can also be used as a flavoring in savory braised or slow cooked dishes.
  • Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

Frequently Asked Questions

  1. Are there any tips to successfully smoking meat?

    Smoking requires little preparation, but lot’s of patience. Learn basics on smoking beef successfully.

  2. What are Johnny Cakes?

    Rumoured to be pancakes predessor, you may also hear these called ‘hoecakes’ depending on the region. Johnny cakes are flat griddle cakes made of pantry staples like cornmeal, salt, milk, butter and a leavening agent.

  3. Can I use another rub in place of the Missouri Rub?

    Of course! Use any rub you’d like or have on hand that’s appropriate for smoking.

  4. Can use another soda in place of root beer?

    Absolutely! If you’re not a fan of root beer or don’t have it on hand other dark colas with sweet and spicy flavor profiles or vanilla flavorings will work well.

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