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TEX-MEX RIBS
If you’re craving good ribs, you don’t have to move to Texas to enjoy them!
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INGREDIENTS
| 2 lbs |
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1 kg |
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BONELESS BEEF SIMMERING SHORT RIBS (if bone-in, use 3 lbs/1.5 kg) or BRISKET POT ROAST, trimmed of fat and cut in 2 x 4 inch (5 x 10 cm) pieces |
| 1 |
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1 |
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bottle (200 mL) Tex Mex style or regular steak sauce |
| 1/4 cup |
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50 mL |
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extra strong coffee |
| 1/4 cup |
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50 mL |
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liquid honey |
| 2 tbsp |
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30 mL |
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vinegar |
| 1 tbsp |
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15 mL |
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Dijon or regular mustard |
| 2 tbsp |
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30 mL |
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finely chopped onion |
| 4 |
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4 |
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cloves garlic, crushed |
PREPARATION TIME: 1 1/4 hours
COOKING TIME: 10 - 20 minutes
MARINATING TIME: 2 hours or overnight
DIRECTIONS
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Place ribs in saucepan, add enough water to barely cover ribs (a whole onion and a garlic clove may be added for extra flavour). Bring ribs to a boil, reduce to simmer. Cover and cook 60 minutes, drain ribs. In a small bowl, combine remaining ingredients to make sauce. Marinate cooked ribs in sauce in refrigerator for 2 hours or overnight for extra flavour. Place ribs on broiler pan on second shelf under preheated broiler (or grill about 3 inches (7 cm) above medium heat); brush generously with sauce. Broil/grill for about 10-20 minutes until browned, brushing with sauce often and turning frequently. Heat any remaining sauce to the boil (add water if sauce is too thick) and simmer for 5 minutes to serve as a dipping sauce.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 431 Calories |
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20 g Fat |
| 40 g Protein |
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21 g Carbohydrates |
TIP
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This recipe may be made in a 4-quart (4 L) slow cooker by combining all ingredients with ½ cup (125 mL) water. Cover and cook on High for 4-5 hours (or on Low for 8-10 hours). Skim off fat and remove bones, if any.
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