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RECIPE
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Miami Glazed Ribs
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By The Canadian Living Test Kitchen
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Category: Beef
Servings: 6
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4 lbs (2 kg) beef short ribs
1-2/3 cups (400 mL) Coffee
1
cup (250 mL) Fancy molasses
2/3 cup (150 mL) Cider vinegar
1/2 cup (125 mL) Tomato paste
2 tbsp (25 mL) Worcestershire sauce
1 tbsp (15 mL) Ground ginger
1 tsp (5 mL) Salt
1/4 tsp (1 mL) Allspice
1/4 tsp (1 mL) Hot pepper sauce
Directions:
1.
In large pot, cover ribs with cold water; bring to boil. Reduce heat, cover and simmer for 45 minutes or until fork-tender; drain and transfer to 13- x 9-inch (3 L) baking dish.
2. In saucepan, combine coffee, molasses, vinegar, tomato paste, Worcestershire sauce, ginger, salt, allspice and hot pepper sauce; bring to boil. Reduce heat and boil gently for 15 minutes or until reduced to 2-2/3 cups (650 mL). Pour over ribs, turning to coat; let cool. Cover and refrigerate for at least 4 hours or for up to 24 hours.
3. Cover dish tightly with foil; bake in 325°F (160°C) oven for 30 minutes. Turn ribs and bake, uncovered and basting occasionally, for 45 minutes or until meat almost falls off bone and sauce is thickened.
Enjoy!
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