| 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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