Sharing Food and Memories with Friends and Family

August 15, 2012
Irene Saiger


Grilled Short Ribs

We shared a room until the day she moved away from home.  Meticulous by nature, my sister used to draw an imaginary line across our bedroom, a line that I was not allowed to cross.  Eight years older than I, Anita was more than just my big sister.  She was my role model.  Her shoes always matched her purses, her hair was what the 60s demanded of curly-haired girls, ironed, straightened and made to conform to the necessary flip that was all the rage.  She took me to museums, bought me dolls and books, introduced me to new foods and exposed me to the exotic East Village, home of the Beatniks.  This past weekend my sister and I once again shared a bedroom, as I kept her company while she’s recovering from a broken leg.  We watched movies, reminisced, wrote down our family history, drank wine, and laughed.  The best part was getting to be the “Big Sister” to my big sister, a role that I must admit I relish.  The one thing I couldn’t do for her was cook, and so now that I am back home, I thought about what I would have made for her had I been able to.  My mother always fed us beef when we needed to gain strength, firmly believing that red meat had restorative properties.  A plate of ribs for my sister, that would be perfect.  Speedy recovery shvester!

Grilled Short Ribs
3 to 4 lbs of bone-in Short Ribs
1/3 cup Brown Sugar
1 tsp Pepper
1 tsp Salt
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Paprika
6 Tb red wine vinegar
Combine spices and rub into short ribs.  Place ribs, flat side down, in glass baking dish in one snug layer, cover with foil  and allow to marinate in fridge overnight or for at least several hours.  When ready to prepare, sprinkle ribs with red wine vinegar, and cover tightly with aluminum foil.  Bake at 300 degrees for 2 1/2 hours.
Rib Glaze (adapted from Spirit of Tennessee)
1 cup Jack Daniel’s Whiskey
1/2 cup brown sugar
1 cup ketchup
1/4 cup vinegar
3 cloves garlic
salt and pepper
Combine all ingredients in small bowl.
Make glaze and brush on ribs while grilling, basting each time you turn the ribs.  Grill on lowest heat for about an hour or till ribs are tender.

7 thoughts on “Grilled Short Ribs

  1. Pingback: Short Rib Ragu Served Over Polenta | A HEALTHY LIFE FOR ME

  2. Happy birthday Irene.

    Thai you for writing such a wonderful story. I enjoyed sharing my room with you again. Sorry it was not under more pleasant circumstances. I want to wish you only good things in the coming year. May you be blessed with good health and happiness with Norman and your children. May you write many wonderful stories that bring joy to me and all your friends. Have a wonderful day.

    Lots and lots of love,

  3. I always love your stories Irene! Oh how I would have loved a sister – older or younger. I have 3 older brothers!

    This recipe looks so interesting – a little similar to how we make our baby back ribs – there is bourbon involved, a rub, oven time and grill time. These look great!

    • Thank you SO much Beth. My daughter has an older brother and a younger brother and I always wished she had a sister but now she does have a wonderful sister-in-law. This is the most time I have ever spent on ribs and they were worth it!

      Thanks for commenting!!


  4. athis is so yummy. can’t wait for a night to have them. yum yum and then some……. glad you thought of what you could make……. now make them for me and I really will be happy……..

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