Page 13 - Allison's Magazine Issue #97

Short ribs were made for grilling! These meaty ribs are rubbed,
grilled, and topped with an easy-to-make Pennsylvania Dutch-
style chowchow: an amazing pickled condiment of cabbage,
corn, tomatoes, peppers, and onions.

backyard SERVES 4

bounty

recipes by patterson watkins
photography by shana smith GRILLED SHORT
RIBS WITH COUNTRY

CHOWCHOW

INGREDIENTS: INSTRUCTIONS:

Chowchow: 1 In a medium saucepan over medium-high heat, bring apple cider vinegar,
2 cups apple cider vinegar water, salt, sugar, mustard seeds, celery seeds, turmeric, and crushed red
1 cup water pepper flakes to a simmer, whisking frequently. Once salt and sugar have
1 /8 cup salt dissolved, remove from heat, and set aside.
½ cup sugar
1 teaspoon mustard seeds 2 Stuff the cabbages, corn, peppers, tomatoes, and onions in a large Mason jar,
1 teaspoon celery seeds and fill with the apple cider mixture. Cover, and refrigerate for 2 hours.
2 teaspoons ground turmeric
½ teaspoon crushed red pepper flakes 3 Preheat grill to medium-high heat.
1 cup green cabbage, chopped
½ cup red cabbage, chopped 4 In a small bowl, stir salt, paprika, cumin, garlic and chili powders, and brown
2 cups corn kernels sugar together. Coat the ribs with the rub, and grill for 10–12 minutes for
½ cup red bell peppers, chopped medium rare, flipping frequently to make sure all sides are nice and charred.
½ cup green tomatoes or
tomatillos, chopped 5 Let the ribs rest for 5 minutes before slicing and serving, and top with the
½ cup yellow onions, peeled and chopped
chowchow.

Ribs: Tips: Extra chowchow will last for a few weeks refrigerated. It is excellent on hot
1 teaspoon salt dogs as well!
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons brown sugar
2 pounds beef short ribs, with bones
For video versions of these delicious dishes, visit americanlifestylemag.com/video

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