July 15, 2017
Comfort Food, Dinner, Main Dish,
Beef, Ribs, Short Ribs, Vegetables, North American, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Food Processor, Oven Roast, Stove Top, Make it from scratch, Hot Peppers, Spices, Spicy more
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"This is from cooks country magazine April/May 2014.(For a milder sauce, use only one jalapeno and discard the seeds)."
Adjust oven rack to the middle position and heat oven to 325°F. Combine yellow mustard, orange juice, sugar, jalapenos and reserved seeds, dry mustard, lemon juice, and 2 teaspoons pepper in a food processor and process until smooth (about 30 seconds) set aside (mustard mixture can be refrigerated for up to 1 week.)
Combine 1 tablespoon salt, 1 tbsp pepper and cayenne in a bowl. Sprinkle ribs all over with spice mixture. Arrange ribs, meat side down in a 13 by 9 inch baking dish. cover dish tightly with aluminum foil and roast until meat is nearly tender, (about 3 hours)
Meanwhile, melt butter in 12 inch skillet over medium high heat. Add panko and cook, stirring often, until golden brown, about 3 minutes. Off heat, stir in parsley and lemon zest and transfer to a shallow dish.
Remove baking dish from oven and increase oven temp to 425°F. Transfer ribs to plate meat side up. Discard rendered fat and juices from dish. Brush meat (not bone) all over with one-fourth of mustard sauce and return ribs to dish, meat side up. Roast uncovered until beginning to brown (about 10 minutes). Brush meat again with one third of remaining mustard sauce and continue to roast until well browned and completely tender (10-15 minutes longer). Transfer ribs to serving platter, tent loosely with foil and let rest for 15 minutes.
Brush meat once more with half of remaining mustard sauce and roll in panko mixture, taking care to entirely coat meat.
Serve with remaining mustard sauce on the side for dipping.
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