No-Grill-Required Szechuan Barbecue Beef Ribs Recipe With Tomato & Peach Salad by Chef Nini Nguyen
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This summer discover my favorite no-grill barbecue pairing, Szechuan barbecue beef ribs with a tomato and peach salad with Silk & Spice red wine! This rib recipe is simple to make, too.
Prep ribs ahead of time by seasoning them with salt and pepper and wrapping tightly with foil then baking them at 300 degrees for 3 1/2 hours. You can do this up to three days in advance and keep them in the fridge before you heat, glaze and serve them.
Cuisine: Asian / American
Prep Time: 20 minutes
Cook Time: 3 1/2 hours
Total Time: 3 hours and 50 minutes
Servings: 2
Ingredients
Sauce
- 1 tablespoon mustard powder
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 3/4 cup ketchup
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons Szechuan chili oil (or to taste)
Peach Tomato Salad
- 2 peaches
- 2 large tomatoes or 1 pint tomatoes
- 2 tablespoons dried chives
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Here's how to make it:
- For the ribs, season well with salt and pepper and wrap tightly with foil. Bake at 300 degrees F for 3 1/2 hours.
- For the sauce, combine mustard powder, brown sugar and salt together in a small saucepot. Add ketchup, red wine vinegar, Worcestershire, soy sauce and chili oil, to taste
- Glaze the ribs with the sauce and place on the second to top rack in the oven. Broil until the glaze is bubbling and charred on the edges.
- For the peach tomato salad, place cut peaches and tomatoes into a bowl. Season with salt, pepper then add chives, vinegar and olive oil.
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