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    You are in: Home / Recipes / Jalapeno and Beer Baked Short Ribs Recipe
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    Jalapeno and Beer Baked Short Ribs

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    3 Total Reviews

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    • on January 10, 2015

      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!

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    • on May 22, 2014

      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.

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    • on May 13, 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 get the heat but just a touch of it...there's not enough sauce to use over I served it next to horseradish mashed potato's...and a side of broccoli...thanks for sharing your recipe...=)

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    Nutritional Facts for Jalapeno and Beer Baked Short Ribs

    Serving Size: 1 (642 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1853.1
    Calories from Fat 1483
    Total Fat 164.8 g
    Saturated Fat 71.5 g
    Cholesterol 344.7 mg
    Sodium 590.5 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 2.0 g
    Sugars 11.4 g
    Protein 67.3 g

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