Spicy Short Ribs Smothered In Red Gravy

Spicy Short Ribs Smothered In Red Gravy

Ingredients:
1 Teaspoon Liquid crab boil
1 Bottle ketchup; (14−ounce)
12 Ounce Light beer
1 Tablespoon Molasses
1 Tablespoon Creole or whole grain mustard
1 Tablespoon Chopped garlic
1/2 Cup Chopped onions
1/4 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 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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