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Spicy Short Ribs Smothered In Red Gravy

  • 5servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Beef short ribs racks - (2 1/2 to 3 lbs ea)

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 teaspoon 5ml Liquid crab boil

  5. 1 Ketchup - (14 oz)

  6. 12 oz 340g Light beer

  7. 1 tablespoon 15ml Molasses

  8. 1 tablespoon 15ml Creole or whole grain mustard

  9. 1 tablespoon 15ml Chopped garlic

  10. 1/2 cup 31g / 1.1oz Chopped onions

  11. 1/4 cup 40g / 1.4oz Light brown sugar - (firmly packed)

  12. 1 Hot pepper sauce

  13. 1 Worcestershire sauce

  14. 1 Salt

  15. 1 Cayenne

  16. 1 tablespoon 15ml Peeled and grated fresh ginger

  17. 1 Freshly-ground black pepper

  18. 1 Cilantro And Roasted Potato Salad - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Cilantro And Roasted Potato Salad" recipe which is included in this collection.

  2. 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.

  3. 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.

  4. Preheat the oven to 350 degrees.

  5. 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.

  6. This recipe yields 5 to 6 servings.

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