Shelly's Recipe

BEEF RIBS IN RED GRAVY

Category: Ribs

2 large racks of meaty beef ribs (3-4 lbs each rack)
Salt
Freshly ground black pepper
2 tsp liquid crab boil
1 (14 oz) bottle of ketchup
12 oz dark beer, at room temperature
1 tbsp molasses
1 tbsp Creole or whole grain mustard
1 tbsp chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
Dash hot pepper sauce (I used 1/2-1 tsp)
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 tbsp peeled and grated fresh ginger
Pinch of freshly ground black pepper

Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water and add 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 set aside to cool.

In a food processor or blender 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 325. Place the ribs in a shallow roasting pan. Pour three-fourths the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs uncovered for about 1 hour. Remove from the oven.

Remove ribs from the pan to a platter and set aside. Pour pan drippings into the remaining pureed mixture. Return ribs to the pan; pour mixture over the ribs and return to the oven. Roast for 1 to 1 1/2 hours or until the ribs are tender, basting occasionally with the pan gravy. Carefully slice into individual ribs and serve with the pan gravy. Serves: 6