Recipe by breezermom
Just love these recipes that fill the house with lovely smells!
Top Review by Susie D
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!
- 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
Directions See How It's Made
- 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.