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Smoky Short Ribs In Red Sauce Recipe
|Lean beef short ribs||4 Pound, cut into 3- to 4-inch lengths and trimmed of surface fat|
|Onion||1 Medium, finely chopped|
|Green bell pepper||1 Medium, seeded and chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|Dry oregano||1 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Chili powder||3 Tablespoon|
|Tomato sauce||8 Ounce (1 Can)|
|Catsup||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Liquid smoke||1 1⁄2 Teaspoon|
Calories 402 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 136.1 mg
Sodium 325 mg13.5%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.5 g13.9%
Sugars 7 g
Protein 52 g104%
Vitamin A 40.2% Vitamin C 44%
Calcium 11.3% Iron 30.5%
*Based on a 2000 Calorie diet
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, bay leaf, bell pepper, garlic, oregano, cumin, and chili powder.
In a small bowl, mix tomato sauce, catsup, sugar, vinegar, and liquid smoke; set aside.
Lift ribs from baking pan and place on top of onion mixture in cooker; discard fat in pan.
Pour tomato sauce mixture over ribs.
Cover and cook at low setting until meat is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Lift ribs to a warm serving dish and keep warm.
Skim and discard fat from sauce.
Season sauce to taste with salt; spoon over ribs.