Quote:
Originally posted by SummerChild
Maybe I should have indicated *short ribs*. Does anyone know how to make them?
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OK this Emeril recipe is similar to what my mom used to make. It's pretty good.
2 racks of beef short ribs (2 1/2 to 3 pounds each)
Salt
Freshly ground black pepper
1 teaspoon liquid crab boil
1 (14-ounce) bottle of ketchup
12 ounces 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
Dash hot pepper sauce
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 tablespoon peeled and grated fresh ginger
Pinch of freshly ground black pepper
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.
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