Ingredients Jump to Instructions ↓

  1. 2 racks of beef short ribs (2 1/2 to 3 pounds each) Salt Freshly ground black pepper

  2. 1 teaspoon liquid crab boil

  3. 1 (14-ounce) bottle of ketchup

  4. 12 ounces light beer

  5. 1 tablespoon molasses

  6. 1 tablespoon Creole or whole grain mustard

  7. 1 tablespoon chopped garlic

  8. 1/2 cup chopped onions

  9. 1/4 cup firmly packed light brown sugar Dash hot pepper sauce Dash Worcestershire sauce Pinch salt Pinch cayenne

  10. 1 tablespoon peeled and grated fresh ginger Pinch of freshly ground black pepper

  11. 1 recipe of Cilantro and Roasted Potato Salad

Instructions Jump to Ingredients ↑

  1. Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad. Yield : 5 to 6 servings


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