iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Greek-Style Mahi Mahi

Ingredients:
3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
4 (6-ounces) pieces mahimahi fillet (1 1/2 inches thick) with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 tablespoons chopped mint
2 tablespoons chopped dill
1 teaspoon fresh lemon juice
8 very thin lemon slices

Instructions:
Preheat broiler.
Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
toasted orzo with saffron and fennel
Shrimp Spice Rub

Ingredients:
3 tablespoons coriander seeds, 3 tablespoons dried dill, 1 tablespoon dried oregano, 1 tablespoon kosher salt, 1 1/2 teaspoons celery seeds, 1 1/2 Turkish bay leaves or 3/4 California, Equipment: an electric coffee/spice grinder

Instructions:
Toast coriander in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade or two darker, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing

Ingredients:
1 tablespoon ketchup
2 tablespoons grainy mustard
2 teaspoons sugar
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
1 pound skirt steak, trimmed of excess fat and halved crosswise
2 bunches arugula (3/4 pound), tough stems discarded
1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)

Instructions:
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
Toss arugula with enough dressing to coat.
Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.
The Ultimate Burger

Ingredients:
2 1/2 pounds skirt steak or sirloin flap steak
Accompaniments: homemade burger buns ; homemade ketchup ; homemade mustard ; homemade pickle relish ; lettuce and tomato

Instructions:
Cut steak into 1 1/2-inch pieces and season with 11/2 teaspoon salt. Chill in a sealable bag 4 to 6 hours.
Rinse steak under cold water, then pat dry. Grind using a meat grinder with a 3/8-or 1/4-inch die or finely chop in a food processor. Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Season burgers with 1/4 teaspoon pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
Pork Spice Rub

Ingredients:
3 tablespoons cumin seeds, 2 tablespoons dried oregano, 1 to 1 1/2 tablespoons chipotle chile powder, 1 tablespoon kosher salt, 1 1/2 teaspoons anise seeds, 5 cloves, Equipment: an electric coffee/spice grinder

Instructions:
Finely grind all ingredients in grinder.
Peach-Lacquered Chicken Wings

Ingredients:
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 pounds chicken wings
tips removed if desired

Instructions:
Preheat broiler.
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
Broiled Tofu With Miso (Tofu Dengaku)

Ingredients:
1 (14-to 16-ounces) block firm tofu, drained
1/3 cup red (dark) miso
2 tablespoons sugar
2 tablespoons sake, dry Sherry, or dry white wine
1 teaspoon sesame seeds, toasted
Equipment: 12 two-pronged wooden picks or 24 (2½-to 3½-inch) straight wooden picks

Instructions:
Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
Preheat broiler.
Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).
Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.
Homemade Pickle Relish

Ingredients:
2 cups finely chopped cucumber (about 3 Kirby cucumbers)
1/2 cup finely chopped onion
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1 teaspoon water

Instructions:
Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
Homemade Ketchup

Ingredients:
1 (28-to 32-ounces) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup packed light brown sugar
1/2 cup cider vinegar

Instructions:
Purée tomatoes with juice in a blender until smooth. 3Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 teaspoon pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
Raspberry Buttermilk Cake

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Instructions:
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Mexican Hot Cocoa

Ingredients:
2 cups reduced-fat (2 percent) evaporated milk
1/2 cup whole milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
10 cinnamon sticks
1 dried red chile
2 1/2 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream

Instructions:
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.
Grilled Potato Smash

Ingredients:
2 pounds assorted tiny potatoes (such as fingerling, new, purple, and Yukon gold)
4 tablespoons olive oil
2 teaspoons salt
8 garlic cloves, peeled
2 teaspoons cumin seeds (optional)
2 large lemons
2 cups plain Greek yogurt (or regular yogurt
strained overnight)

Instructions:
1 Preheat the grill, or preheat the oven to 475°F.
2 Divide the potatoes, oil, salt, garlic, and cumin seeds (if using) between two large lengths of aluminum foil. Fold and scrunch up the sides of each to form two well-sealed pouches.
3 Place the pouches directly on the hot grill (or on a baking sheet in the oven) until the potatoes are soft, 40 to 45 minutes.
4 Dump the pouch contents into a large bowl and squeeze the lemons over everything.
5 Smash the potatoes with a fork, stir in the yogurt, and serve.
Tandoori-Style Grilled Meat or Shrimp

Ingredients:
1 cup plain yogurt
1 bunch cilantro, stems removed
6 garlic cloves, peeled
1 3-inch piece fresh ginger, peeled and cut into chunks
1/2 medium onion, peeled and cut into chunks
3 tablespoons garam masala
Juice of 3 large limes
Salt and pepper to taste
2 pounds lamb chops
chicken breasts (cut into 1-inch pieces)
or shrimp (peeled and deveined)

Instructions:
1 In a blender, puree the first 8 ingredients until they form a paste.
2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.
Shrimp and Mango Salad

Ingredients:
1 pound grilled shrimp , chopped
3 large mangoes, peeled and cut into chunks
1/2 red bell pepper, minced
1/2 small red onion, thinly sliced
3 tablespoons chopped cilantro
1/2 jalapeño pepper, seeded and chopped (optional)
Juice of 2 large limes
Salt to taste

Instructions:
1 Place all the ingredients but the salt in a large bowl. Stir to combine.
2 Season with the salt and serve.
Yogurt Granita

Ingredients:
1 10-ounce package frozen strawberries, thawed (with their juices), or 1 quart fresh strawberries
"2 cups fruit yogurt (were partial to strawberry or lemon)"

Instructions:
1 In a large bowl, smash the strawberries into the yogurt, stirring to combine.
2 Pour the mixture into a shallow pan (a metal baking pan works) and place it in the freezer, uncovered, for 1 hour.
3 Remove the pan from the freezer and stir the yogurt well, breaking up any clusters of ice crystals that have formed.
4 Return it to the freezer. Continue stirring every half hour, breaking up new clusters as they form, until the granita is completely frozen but scoopable, about 2 more hours.
5 Scoop and serve, garnished with fresh berries, if desired. (Store any leftovers in the freezer in a covered container or resealable plastic bag.)
Glazed Pork Loin with Cilantro and Garlic

Ingredients:
1 teaspoon crushed hot red pepper flakes
1 tablespoon boiling water
2 cups apricot nectar
2 cups water
1/2 cup kosher salt
1/2 cup granulated sugar
10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
One 6 1/2- to 7-pound pork loin
2 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch
1 tablespoon sweet paprika
1 tablespoon firmly packed dark brown sugar
3/4 teaspoon dry mustard
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper
1/2 teaspoon coarsely ground fresh black pepper
1/2 teaspoon kosher salt
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground cumin
1/2 cup apricot preserves
1 1/2 tablespoons freshly squeezed lemon juice
3 tablespoons finely chopped cilantro or flat-leaf parsley
1 garlic clove, peeled, halved, germ removed, and grated on a Microplane grater
About 2 tablespoons canola or vegetable oil
Fleur de sel
Finely ground fresh black pepper

Instructions:
1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
3. Combine all of the seasoning blend ingredients.
Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
4. Remove the loin from the brine and lightly pat dry with paper towels.
Sprinkle the rub evenly on all sides.
Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
Insert a remove thermometer into the center of the meat.
5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.
Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Ingredients:
1 pork tenderloin, 6 bacon strips, Carolina Mustard Sauce, 1 cup finely chopped pecans, 1 teaspoon salt, 1/2 teaspoon black pepper

Instructions:
Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.
Carolina Mustard Sauce

Ingredients:
3/4 cup prepared yellow mustard, 1/2 cup honey, 1/4 cup apple cider vinegar, 2 tablespoons ketchup, 1 tablespoon brown sugar, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce

Instructions:
In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to 2 weeks.
Grilled Fruit Skewers with Spicy Maple Cumin Glaze

Ingredients:
1/2 cup pure maple syrup, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 4 cups fruit chunks such as pineapple, peaches, and/or bananas

Instructions:
Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.
Grilled Bread and Tomato Salad

Ingredients:
1/2 cup (1 stick) unsalted butter
2 garlic cloves, minced
8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
1/4 cup minced red onion
1/3 cup fruity extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 teaspoon kosher salt
7 or 8 grindings black pepper

Instructions:
1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
Grilled Fruit with Lemon Zabaglione

Ingredients:
1/3 cup packed brown sugar or maple syrup, Juice of 2 oranges, 2 nectarines or peaches, halved and pitted, 3 plums, halved and pitted, 2 bananas, halved lengthwise, 1 pineapple, peeled, cored, and cut into chunks, Lemon Zabaglione, Fresh mint leaves, for garnish

Instructions:
Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
Stir the sugar into the orange juice until dissolved. Brush the cut fruit with the sugar mixture.
Grill the fruit, cut side down, for about 5 minutes, or until the fruit is slightly soft and well marked. Move to indirect heat and continue to cook to the desired softness. Remove from the heat and set aside to cool.
Slice the fruit and keep each kind in a separate bowl. Let stand at room temperature for 30 minutes to allow flavors to mix.
Portion an assortment of the fruits into 6 bowls. Top with the zabaglione and garnish with mint leaves.
Champagne Vinaigrette

Ingredients:
1 garlic clove, finely chopped, 2 tablespoons dijon Mustard, 1/4 cup champagne vinegar, 2 tablespoons fresh lemon juice, 2 tablespoons honey, 2 or 3 dashes hot sauce, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil

Instructions:
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
Over-the-Coals Bistecca Fiorentina

Ingredients:
1 (2-pound) Porterhouse or T-bone steak, 2 inches thick
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
2 1/2 cups arugula leaves
1 clove garlic, minced
2 tablespoons olive oil, plus more for drizzling (optional)
Juice of 1 lemon
Coarse sea salt or smoked or citrus salt for garnish
Shavings of Parmesan cheese

Instructions:
Prepare a hot fire in a campfire or wood-fired grill, then let the coals burn down to hot chunks of embers (a 6- to 7-second fire).
Place the steak directly on the hot coals and sear. Turn the steak and season generously with salt and pepper. Cook for 5 to 6 minutes, until the steak is charred on one side and can easily be removed from the coals. Turn and season with more salt, pepper, and the thyme. Cook for 5 to 6 minutes on the second side for medium-rare. If using a grill, the time needed for cooking will be 5 minutes more or so per side since the meat is above the coals rather than in the coals. Remove from the heat and let rest for 5 minutes.
Toss the arugula with the garlic, the 2 tablespoons olive oil, the lemon juice, and salt to taste.
Carve the steak into 1/4-inch-thick diagonal slices. Serve immediately, topped with the arugula salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired.
Darned Good Boneless Short Ribs

Ingredients:
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup paprika (try 1/4 cup smoked paprika and 1/4 cup sweet paprika)
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly ground black pepper
1 tablespoon granulated onion
1/2 teaspoon cayenne
2 pounds boneless beef short ribs, connective tissue removed
"1 cup Virginia Pruitts Perfect Barbecue Sauce or your favorite thick barbecue sauce"

Instructions:
1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.