Peruvian food is new to us. We have a few favorite places to eat around us but we have barely cooked Peruvian food. We recently got a cookbook that focuses on Peru and after reading about some different sauces and chiles we decided to mix BBQ with Peruvian. There are a few ingredients that may be hard to find if you don't live in area near Hispanic supermarkets!
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Ahhh short ribs. The tender little pieces of beef that are so juicy and so delicious. We usually smoke them or put them in the pressure cooker but today we grilled them, cut them thin and made a sandwich. The result? Heavenly.
The first smoke of the season is always special but this one was a little more meaningful. We were using our new Mountain Weber Smoker for the first time. As you have seen from past posts we were doing just fine with the regular Weber grill using indirect heat but this summer we are taking it to the next level. These ribs were inspired by a Thai pepper pickle recipe we created using fish sauce, vinegar, lemon grass and Thai chilies. This recipe is hot like most Thai food is so if you can’t handle the heat cut down on the chilies.
We are calling these exploding ribs because we actually almost blew up the back yard while cooking these. We're still hoping the Landlord does not realize what we did. Apparently if concrete gets too hot it explodes. Halfway through cooking these we heard a huge explosion and a boy down the street yell "fireworks!". We ran back and saw that there were chunks of charcoal everywhere. Thankfully the ribs were fine. Oh yeah and the house too. Note to self- don't overheat concrete. We came up with this recipe from two small idea's the first being dehydrating lemon zest in our food dehydrator and the second being a red wine cured sausage we had. Realizing these ideas would be perfect for some slow cooked ribs. These took around 4 and a half hours. They were so moist on the inside and crisp on the outside that I think they were our best ribs yet.