Description
Fall-off-the-bone ribs grilled with BBQ sauce then wrapped in thin grilled rice sheets seasoned with cilantro for smoky sweet spicy flavor in every bite. This original Southern-California mashup turns available rice into a versatile flatbread base ready in 1-2 hours. Ideal as an elegant yet simple appetizer.
Cultural Background
This dish fuses American Southern barbecue traditions of slow-grilled, sauced beef ribs that trace back to 19th-century pitmasters in the U.S. South with California cuisine's emphasis on fresh herbs like cilantro and innovative uses of rice drawn from Asian and Mexican influences in the state's diverse food scene. Rice flatbreads echo techniques from Indian roti or Vietnamese grilled rice papers adapted here without specialty items. The mashup highlights resourceful home cooking blending smoky regional BBQ with light, herb-forward West Coast flavors.
Recipe Info
PREP TIME: 30 minutes
COOK TIME: 60 minutes
TOTAL TIME: 90 minutes
SERVINGS: 2
DIFFICULTY: Medium
Ingredients
- 1 lb beef ribs (short ribs or similar, cut into portions)
- 1 cup uncooked rice
- 1/4 cup fresh cilantro (chopped, divided)
- 1/2 cup BBQ sauce (plus extra for serving)
- 1 tbsp neutral oil (for grilling)
- 1/2 tsp salt (or to taste)
- 1 cup water (for cooking rice)
Instructions
- Rinse the rice under cold water until clear, then cook in 1 cup water with a pinch of salt over medium heat until tender and water absorbed, about 15-18 minutes; fluff and let cool slightly for 5 minutes.
- While rice cooks, pat ribs dry, season lightly with salt, and brush with a thin layer of BBQ sauce; preheat grill to medium indirect heat around 275°F.
- Mash the cooked rice in a bowl until it forms a cohesive but slightly chunky dough, then mix in 2 tablespoons chopped cilantro and a drizzle of oil to help bind; divide into 4 equal portions and flatten each by hand or between oiled parchment into thin 6-8 inch sheets about 1/8 inch thick.
- Place ribs on the grill over indirect heat, cover, and cook for 45-50 minutes, turning every 15 minutes and basting with BBQ sauce in the last 15 minutes until internal temperature reaches 195-200°F and meat pulls easily from bone for fall-off tenderness.
- While ribs cook, lightly oil the grill grates and cook rice sheets one or two at a time over direct medium heat for 2-3 minutes per side until golden with crisp edges and grill marks, sprinkling remaining cilantro on top during cooking.
- Remove ribs from grill, let rest 5 minutes, then shred or slice meat off bones; wrap portions of meat in the warm rice flatbreads, drizzle with extra BBQ sauce, and serve immediately.
Tips
- Press rice sheets firmly but gently when forming to avoid tearing while keeping them thin for best texture.
- Avoid high direct heat on ribs early to prevent burning the sauce before meat tenderizes.
- If no extra oil available, use a bit of rendered fat from the ribs or skip for a drier but still workable dough.
Nutrition
Calories: 620
Protein: 38g
Carbs: 72g
Fat: 22g
Tags
Dinner, Appetizer, American Southern, California cuisine, Beef, Tuna, Bread or flatbread, Spicy, Sweet, Smoky, Grilled or BBQ, 1-2 hours, Invent a completely original dish that h