Spicy short ribs smothered in red gravy

1 servings

Ingredients

Quantity Ingredient
2 Racks beef short ribs; (2 1/2 to 3 pounds
; each)
Salt
Freshly ground black pepper
1 teaspoon Liquid crab boil
1 Bottle ketchup; (14-ounce)
12 ounces Light beer
1 tablespoon Molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon Chopped garlic
½ cup Chopped onions
¼ cup Firmly packed light brown sugar
1 dash Hot pepper sauce
1 dash Worcestershire sauce
1 pinch Salt
1 pinch Cayenne
1 tablespoon Peeled and grated fresh ginger
1 pinch Freshly ground black pepper
1 Recipe Cilantro and Roasted Potato
; Salad

Directions

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 1½ 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

Recipe Courtesy Emeril Lagasse 1999 Converted by MC_Buster.

Per serving: 636 Calories (kcal); 21g Total Fat; (32% calories from fat); 11g Protein; 86g Carbohydrate; 43mg Cholesterol; 404mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 ½ Vegetable; 0 Fruit; 3 Fat; 5 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC20 Converted by MM_Buster v2.0n.

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