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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 t Liquid crab boil
1 Bottle ketchup, 14-ounce
12 oz Light beer
1 T Molasses
1 T Creole or whole grain
mustard
1 T 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 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1893
Calories From Fat: 270
Total Fat: 30.7g
Cholesterol: 0mg
Sodium: 870.6mg
Potassium: 2530.6mg
Carbohydrates: 339.8g
Fiber: 18.6g
Sugar: 24.6g
Protein: 42.5g


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