Coffee-Barbecue Beef Ribs with Corn & Coffee-Buttered Corn
By Kwentong Kusina Kwentong Buhay
INGREDIENTS:
2 tbsp olive oil
2 tbsp grated garlic
1/4 cup grated onions
2 tbsp grated celery
1/8 tsp dried rosemary
1 kg MONTEREY BEEF SHORT RIBS, cut into 6 serving pieces
1/2 cup lime soda
1 pack SAN MIG COFFEE SUPER
3 tbsp store-bought hickory barbecue sauce
1/4 cup brown sugar
1 1/2 tsp salt
1/4 tsp pepper
6 pc Japanese Sweet Corn, boiled (with husk)
1/2 cup MAGNOLIA GOLD BUTTER, softened
1/8 tsp pepper
1 pack SAN MIG COFFEE WHITE
1/2 cup MAGNOLIA CHEEZEE, finely grated
INSTRUCTIONS:
1. Pre-heat oven to 350F. (pan grill)
2. In a pan, sauté garlic, onions, celery and rosemary in olive oil for a minute. Sear in beef ribs. Add in soda, coffee mix, barbecue sauce, sugar, salt and pepper. Bring to a boil. Transfer in an oven-proof baking dish and cover with foil. Bake for 1 hour or until fork tender. Serve with vegetables and corn.
3. To make the coffee-butter, mix butter, pepper and coffee mix until well-blended. Brush all-over corn and roll in grated cheese.
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