Recipe Categories
Meat
Back To Beef
2 teaspoons ground
cumin
2 teaspoons ground coriander
1 to 2 teaspoons chili powder
1/4 cup snipped fresh cilantro
1/2 cup chopped onion (1 medium)
1 teaspoon dried oregano,
crushed
2 cloves garlic, minced
1 teaspoon dried thyme, crushed
1/4 cup red wine vinegar
1-1/2 cups bottled salsa or picante sauce
6 beef short ribs, about 1 inch thick (1 3/4 pounds total)
Salt & pepper
Ribs are best if boiled for 1 hour
Preheat oven to 450 degree F. Line a 13 x
9 x 2-inch baking pan with foil.
For rub, in a small bowl, combine cumin, coriander, chili powder, thyme,
oregano, salt, and ground red pepper. Rub mixture onto both sides of ribs.
Place ribs in prepared baking pan
2.
Bake, covered, in preheated oven for 1 hour. Carefully pour off fat and juices.
Reduce oven temperature to 350 degree F. Sprinkle ribs with onion. In a medium
bowl,
combine salsa, vinegar, and garlic. Spoon sauce over ribs. Bake, covered,
about 1 hour more or until tender
To serve, transfer ribs to serving
platter. Spoon sauce from pan over ribs.
If desired, sprinkle with cilantro. Makes 6 servings