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Spicy Short Ribs Smothered In Red Gravy
2
Racks beef short ribs; (2 1/2 to 3 pounds each)
Salt
Freshly ground black pepper
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Teaspoon Liquid crab boil
Bottle ketchup; (14−ounce)
2 Ounce Light beer
Tablespoon Molasses
Tablespoon Creole or whole grain mustard
Tablespoon Chopped garlic
/2 Cup Chopped onions
/4 Cup Firmly packed light brown sugar
Dash Hot pepper sauce
Dash Worcestershire sauce
Pinch Salt
Pinch Cayenne
Tablespoon Peeled and grated fresh ginger
Pinch Freshly ground black pepper
Recipe Cilantro and Roasted Potato Salad
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
Spicy Short Ribs Smothered In Red Gravy
590
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