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Ingredientes
- 8 lb beef short ribs cut across the bone
- 2 x garlic cloves
- 1 x bay leaf
- 1 c. brown mustard
- 1/2 c. red wine vinegar
- 1/3 c. brown sugar
- 2 Tbsp. tomato paste
- 1 tsp cayenne pepper
- 3 Tbsp. butter melted
- 1 Tbsp. molasses
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. granulated onion
- 1 Tbsp. granulated garlic Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Fill a large stockpot with water and bring to a boil. Add in the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 min to 1 hour, till fork tender.
- In a medium saucepan, combine all ingredients. Pour 1 c. of the rib water into the mix. Cook over medium heat, stirring occasionally, for approximately 15 min till the sauce has thickened and is heated through. Add in the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
- Transfer the ribs to a warm outdoor grill, meat-side down first, and cook 8 to 10 min on each side, taking care not to burn them. Serve with remaining sauce on the side.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 8 servings | |
| Calories 1404 | |
| Calories from Fat 1131 | 81% |
| Total Fat 125.65g | 157% |
| Saturated Fat 55.02g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 646mg | 27% |
| Potassium 983mg | 28% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.02g | 8% |
| Protein 49.58g | 79% |
