Shelly's Recipe

SHORT RIBS SMOTHERED IN RED GRAVY

Category: Beef

2 (2 1/2 to 3 lbs) rack of beef short ribs
Kosher salt and pepper, to taste
1 tsp liquid crab boil
1 (14 oz) bottle ketchup
12 oz light beer
1 tbsp molasses, Creole or whole grain mustard and chopped garlic
1/2 cup chopped onions
1/4 cup packed brown sugar
1/8 tsp hot pepper sauce, Worcestershire sauce, kosher salt and pepper
1 tbsp peeled and freshly grated ginger

Season ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 tsp 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, combine remaining ingredients and process until smooth. Scrape down the sides with a spatula. Pulse 2 or 3 times.

Preheat the oven to 350. 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 about 1 1/2 to 2 hours or until the ribs are tender. Serves 4-6