Spicy Short Ribs Smothered In Red Gravy

Recipe Ingredients

2		Beef short ribs racks - (2 1/2 to 3 lbs ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Liquid crab boil
1		Ketchup - (14 oz)
12 oz	340g	Light beer
1 tablespoon	15ml	Molasses
1 tablespoon	15ml	Creole or whole grain mustard
1 tablespoon	15ml	Chopped garlic
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	40g / 1.4oz	Light brown sugar - (firmly packed)
1		Hot pepper sauce
1		Worcestershire sauce
1		Salt
1		Cayenne
1 tablespoon	15ml	Peeled and grated fresh ginger
1		Freshly-ground black pepper
1		Cilantro And Roasted Potato Salad - see * Note

Recipe Instructions

* Note: See the "Cilantro And Roasted Potato Salad" recipe which is included in this collection.

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.

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. Slice into individual ribs and serve with Cilantro And Roasted Potato Salad.

This recipe yields 5 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C20)

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