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Directions for: Miami-Glazed Ribs

Ingredients

4 lb. beef, short, ribs

1 ⅔ cup coffee

1 cup fancy molasses

⅔ cup cider vinegar

½ cup tomato, paste

2 Tbsp Worcestershire sauce

1 Tbsp ground ginger

1 tsp salt

¼ tsp allspice

¼ tsp hot pepper sauce

Directions

1. Preheat oven to 325 degrees F (160 degrees C).

2. In large pot, cover ribs with cold water; bring to boil.

3. Reduce heat, cover and simmer for 45 minutes or until fork-tender; drain and transfer to 13- x 9-inch (3 L) baking dish.

4. In saucepan, combine coffee, molasses, vinegar, tomato paste, Worcestershire sauce, ginger, salt, allspice and hot pepper sauce; bring to boil.

5. Reduce heat and boil gently for 15 minutes or until reduced to 2 2/3 cups (650 mL).

6. Pour over ribs, turning to coat; let cool.

7. Cover and refrigerate for at least 4 hours or for up to 24 hours.

8. Cover dish tightly with foil; bake for 30 minutes.

9. Turn ribs and bake, uncovered and basting occasionally, for 45 minutes or until meat almost falls off bone and sauce is thickened.

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