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Madras & Lime Miami Ribs https://www.metro.ca/userfiles/image/recipes/cotes-levees-cari-lime-7065.jpg PT20M PT15M PT4H35M
Mix paste, olive oil and lime juice.Salt and pepper each rib and brush with paste mixture.Place ribs in plastic bag or container and add any remaining sauce. Marinade at least 4 hours or overnight if possible.Heat BBQ to medium high when ready to cook.Puree honey, pickle and chutney in a blender to make glaze or mix together by hand to maintain the lime and mango chunks.Grill each side for 3-4 minutes then glaze and grill for another 2 minutes.
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marinade 8-10 strips beef short ribs sliced thin about 1/4” thick 2 Tbsp. (30 mL) pataks madras paste 1/4 cup (60 mL) olive oil 2 limes juiced Salt and pepper to taste
Madras & Lime Miami Ribs

Madras & Lime Miami Ribs

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4
portions
0:20
Preparation
0:15
COOKING
4:35
TOTAL TIME

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Ingredients

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  • marinade
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  • 8-10
    strips beef short ribs sliced thin about 1/4” thick
  • 2 Tbsp.
    (30 mL)
    pataks madras paste
  • 1/4 cup
    (60 mL)
    olive oil
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  • 2
    limes juiced

  • Salt and pepper to taste
  • bbq glaze:


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  • 2 Tbsp.
    (30 mL)
    honey
  • 1 Tbsp.
    (15 mL)
    pataks lime pickle
  • 2 Tbsp.
    (30 mL)
    pataks mango chutney
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Preparation

Mix paste, olive oil and lime juice.

Salt and pepper each rib and brush with paste mixture.

Place ribs in plastic bag or container and add any remaining sauce. Marinade at least 4 hours or overnight if possible.

Heat BBQ to medium high when ready to cook.

Puree honey, pickle and chutney in a blender to make glaze or mix together by hand to maintain the lime and mango chunks.

Grill each side for 3-4 minutes then glaze and grill for another 2 minutes.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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