Spicy Short Ribs Smothered in Red Gravy
Ingredients
- 5 lb beef short ribs (about 2 racks)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp liquid crab boil (or Cajun seasoning)
- 14 oz ketchup (1 bottle)
- 12 oz light beer
- 1 tbsp molasses
- 1 tbsp Creole or whole-grain mustard
- 1 tbsp garlic, chopped
- 0.5 cup yellow onion, chopped
- 0.3 cup light brown sugar, firmly packed
- 1 dash hot pepper sauce
- 1 dash Worcestershire sauce
- 1 tbsp fresh ginger, peeled and grated
Instructions
- 1
Season the ribs with salt and pepper. Place in a large pot and cover with water. Add the liquid crab boil. Bring to a boil over high heat, reduce to medium, and simmer for 30 minutes. Remove the ribs and let cool.
- 2
In a food processor fitted with a metal blade, combine the ketchup, beer, molasses, mustard, garlic, onion, brown sugar, hot pepper sauce, Worcestershire, ginger, a pinch of salt, cayenne, and black pepper. Process until smooth, about 15 seconds. Scrape down the sides and pulse two or three more times.
- 3
Preheat the oven to 350°F.
- 4
Place the parboiled ribs in a shallow roasting pan. Pour the pureed sauce over the ribs, coating thoroughly.
- 5
Roast for 1½ to 2 hours until the ribs are very tender and the sauce has thickened and glazed the meat.
- 6
Slice into individual ribs and serve with potato salad or your favorite sides.