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Ingredientes
- 4 - 4 1/2 lbs. boneless short ribs
- 2/3 cup flour
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 - 1/3 cup butter
- 1 large onion, chopped
- 2-3 jalapeño peppers, ribs and veins removed, chopped
- 5 garlic cloves, minced
- 2 cups beef broth
- 3/4 cup brown sugar, packed
- 3/4 cup red wine vinegar
- 1/2 cup chili sauce
- 1/3 cup ketchup
- 1/3 cup Worcestershire sauce
- 1 1/2 tsps chili powder
Direcciones
- In a pan, combine the flour, salt and pepper.
- Add ribs in batches and shake to coat.
- In a large skillet, brown ribs in butter.
- Transfer to a 6-qt. slow cooker.
- Combine the remaining ingredients in a bowl; pour over ribs.
- Cover and cook on low for 4-6 hours or until meat is tender.
- Remove the ribs and let cool.
- Finely chop the onions, jalapeños and garlic in a food processor.
- Add to remaining ingredients in a bowl.
- Add to the sauce in the crockpot.
- Shred the meat and add back into the sauce.
- Cook for 1-2 more hours.
- Serve in tacos or on a bun.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 599 | |
| Calories from Fat 425 | 71% |
| Total Fat 47.29g | 59% |
| Saturated Fat 21.4g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 825mg | 34% |
| Potassium 453mg | 13% |
| Total Carbs 23.73g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 16.17g | 11% |
| Protein 18.61g | 30% |
