David J Rust's Note:
Blazing hot and reminiscent of the fires of Hell, this devilish delight is one of my favorite, slow-cooked dishes to serve to guests on Hallowe'en night.
My Private Note
Units: US | Metric
- 2 1/2 lbs beef, boneless ribs (country-style)
- 2 tablespoons hot sauce (Cholula)
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon dried ancho chile powder
- 1/2 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 2 tablespoons cumin seeds (ground into powder)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup dark brown sugar
- 1/2 large tomato (diced)
- 2 tablespoons stone ground mustard (Inglehoffer)
- 1/2 cup chicken broth
- 1Cut the ribs in half and set aside.
- 2Mix all of the other ingredients together in a bowl.
- 3Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for a minimum of 2-4 hours (overnight is best).
- 4Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
- 5Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
- 6Roast for 6 hours.
- 7Remove, plate, and serve. Native American fry bread, tortillas, or warm pita bread are good accompaniments for this dish.
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Nutritional Facts for Demon Ribs
Serving Size: 1 (94 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 502.4
- Calories from Fat 456
- Total Fat 50.7 g
- Saturated Fat 20.9 g
- Cholesterol 70.2 mg
- Sodium 266.2 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.5 g
- Sugars 3.6 g
- Protein 6.4 g