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Texas Smoky Short Ribs

 

 


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Texas Smoky Short Ribs

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10 pounds beef short ribs
3 large onions, chopped
2 bay leaves
Salt, pepper
1/4 cup vegetable oil
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 cups ketchup
1/2 cup red wine vinegar
1/4 cup chili powder
1 tablespoon brown sugar
2 teaspoons liquid smoke flavoring
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Divide ribs, 2 onions and bay leaves between 2 large pots. Season with salt and pepper. Add enough water to each pot to cover ribs. Boil 5 minutes.
Skim foam from surfaces. Reduce heat and simmer until ribs are tender,
about 1 1/2 hours. Drain, reserving 4 cups cooking liquid. Place reserved
cooking liquid in heavy medium saucepan. Boil until reduced to 1 cup,
about 25 minutes.
Heat oil in heavy large skillet. Add remaining onion, celery, bell pepper
and garlic. Cook until vegetables are tender, stirring occasionally, about
10 minutes. Mix in reduced cooking liquid, ketchup, vinegar, chili powder,
sugar, smoke flavoring, basil, oregano, cumin and cayenne pepper.
Simmer until sauce is thick, about 30 minutes.
Preheat oven to 375 degrees F. Arrange ribs in a single layer in baking
pans. Pour sauce over ribs. Cover with foil. (Can be prepared 1 day
ahead. Refrigerate. Let stand 1 hour at room temperature before
continuing.)
Bake ribs until heated through, about 30 minutes. Cut into individual
ribs and serve. Serves 12.


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