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August 8, 2011
Tex-Mex Ribs
Beef Grilled & Broiled
Prep time:
40 minutesCooking time:
15 minutes“If red-wine vinegar is not a staple in your pantry, no need to purchase it just for this recipe. You can use cider vinegar, white wine vinegar, or white vinegar with virtually the same flavor results.”
Ingredients
Serves 4
- 3 pounds beef ribs
- 1 (5-ounce) can tomato paste
- 3/4 cup water
- 1/4 cup red-wine vinegar
- 1/4 cup packed light brown sugar
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
Directions
1
Cut ribs into serving size pieces. Combine ribs and water to cover in a pot. Bring to a boil. Cook for 40 minutes.
2
Meanwhile, combine tomato paste, water, vinegar, brown sugar, garlic, oregano, salt and cayenne in a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally. Add oil; stir.
3
Preheat broiler. Brush ribs with sauce. Broil 6 inches from heat until browned, about 5 minutes, brushing often with sauce.
4
Turn meat over; brush with sauce. Broil until meat is cooked through, about 5 minutes, brushing often with sauce. Turn again. Cook until crisp, about 2 minutes longer.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
When making these ribs for a crowd, boil them as described in step 1. Cover with the sauce and refrigerate for up to 24 hours or until ready to either broil or grill them. If you like a charcoal flavor, but don't have the facility to cook outdoors, add 1 teaspoon liquid smoke flavoring to the sauce.
Great Pairings
Black-Eyed Pea Salsa
Save money by preparing your own black-eyed peas. The leftovers make delicious Hoppin' John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.
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