st louis ribs
Sriracha Cucumber Boats w/ Grilled St. Louis Ribs
Medium
3,5h
6 Servings
Appetizer
Sriracha Cucumber Boats w/ Grilled St. Louis Ribs

Slow-cooked ribs and rice-filled cucumber boats are a showstopper of an appetizer. Lacquered in an orange teriyaki sauce and drizzled with sriracha mayo, they’re sweet, spicy, and surprisingly refreshing. 

 

Recipe for Sriracha Cucumber Boats w/ Grilled St. Louis Ribs

Ingredients

  • 1 rack Campo Grande St. Louis Rib rack 
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder 
  • 1 Tablespoon sweet paprika 
  • 1 Tablespoon oregano 
  • Juice from 3 oranges 
  • 5 Tablespoons teriyaki sauce 
  • 5 Tablespoons honey 
  • 4 Tablespoons mayonnaise
  • 2 Tablespoons sriracha 
  • 3 cucumbers 
  • 1 cup rice 

Preparation

  1. To help the ribs separate from the bones when cooked, remove the outer thin membrane from the rack. 
  2. Season ribs with onion powder, garlic powder, paprika, and oregano, rubbing the dry spices all over to evenly coat. 
  3. Fire up the grill and heat to 250ºF. Set the ribs over indirect heat and cook for 1.5 hours. 
  4. While the meat is cooking in this first step, heat orange juice, teriyaki, and honey in a small saucepan. Let cook for about 15-20 minutes until the mixture reduces and thickens.  
  5. Remove ribs from the grill, brush with half the salsa, and carefully wrap in aluminum foil. Return to the grill over indirect heat and cook for 1 hour more. 
  6. During this cooking phase, mix up the mayonnaise and the sriracha in a small bowl and set aside. 
  7. Prepare the cucumbers by cutting them in half lengthwise, and use a spoon to scoop out the seeds. 
  8. Remove ribs from the grill and remove the foil. Place ribs back on the grill, but this time over direct heat. Brush both sides with the orange sauce while they cook to create a caramelized exterior, cooking for about 30 minutes more. 
  9. While the ribs are in this last stage of cooking, cook the rice according to the package instructions. 
  10. Remove the ribs from the grill. Once they are cool enough to handle, separate the ribs from the meat and shred.
  11. To build the cucumber boats, fill each cucumber with rice, top with shredded ribs, and drizzle with the sriracha mayo. ¡Buen provecho! 
TOP RECIPES
Grilled 4-Rib Rack with Thyme Alioli & Asparagus
Grilled 4-Rib Rack with Thyme Alioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Ibérico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method