| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Emlive09 | 1 | servings | |
INGREDIENTS
| 2 | Racks beef short ribs; (2 1/2 to 3 pounds | |
| ; each) | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | ts | Liquid crab boil |
| 1 | Bottle ketchup; (14-ounce) | |
| 12 | oz | Light beer |
| 1 | tb | Molasses |
| 1 | tb | Creole or whole grain mustard |
| 1 | tb | Chopped garlic |
| 1/2 | c | Chopped onions |
| 1/4 | c | Firmly packed light brown sugar |
| 1 | ds | Hot pepper sauce |
| 1 | ds | Worcestershire sauce |
| 1 | pn | Salt |
| 1 | pn | Cayenne |
| 1 | tb | Peeled and grated fresh ginger |
| 1 | pn | Freshly ground black pepper |
| 1 | Recipe Cilantro and Roasted Potato | |
| ; Salad |
INSTRUCTIONS
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 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 1/2 Vegetable; 0 Fruit; 3 Fat; 5 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC20 Converted by MM_Buster v2.0n.
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