Prep 15 mins
Cook 2 hrs 30 mins
Just love these recipes that fill the house with lovely smells!
- 4 lbs beef short ribs
- 1 large onion, coarsely chopped
- 1 1⁄8 cups tomato sauce
- 1⁄8 cup brown sugar, firmly packed
- 1⁄8 cup jalapeno pepper, seeded and finely chopped (if you like it hot, leave some seeds in!)
- 1⁄8 cup red wine vinegar
- 2 garlic cloves, large sized, minced
- 1 1⁄2 tablespoons green peppers, chopped
- 1⁄2 tablespoon dry mustard
- 1⁄4 teaspoon ground red pepper
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 cup beer
- Place the ribs in a roasting pan. (Not on the rack, directly in the roasting pan). Place the onions around the ribs.
- Combine the tomato sauce and next nine ingredients in a saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the beer.
- Pour the sauce over the ribs and onion. Cover and bake at 425 degrees for 2 1/2 hours or until the ribs are tender.
I used slightly over two pounds of bone-in country pork ribs and half of the amounts for the sauce. Note: I used a Sam Adams juniper beer. The ribs were extremely tender, slightly spicy hot, and wonderfully flavorful. Next time I will make the full amount of sauce and leave a few seeds in the jalapenos. Yum! Thank you for sharing the recipe!
We really enjoyed these short ribs. The sauce is very flavorful and a little spicy -- not too much though. The only change I made was to omit the green bell pepper, add a little more tomato sauce and I cooked these short ribs in my slow cooker. Served these ribs and this delicious sauce over rice. Will definitely make them again. Made for PRMR, May, 2014.
These were delicious...I cut the recipe down to 2 servings...wasn't sure if the ribs were to be boneless but that's what I used...I cooked them the full 2 1/2 hours...they were nice and tender and full of flavor...you get the heat but just a touch of it...there's not enough sauce to use over rice...so I served it next to horseradish mashed potato's...and a side of broccoli...thanks for sharing your recipe...=)