APRICOT-HABANERO SHORT RIBS

Apricot-Habanero Short Ribs image

Provided by My Food and Family

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Number Of Ingredients 12

Ingredients

3 pounds beef short ribs
0.25 cups onion
3 cloves garlic
1 tablespoons cooking oil
0.5 cups catsup
0.5 cups apricot preserves
0.25 cups cider vinegar
1 units pepper
1 tablespoons steak sauce
1 teaspoons chili powder
0.5 teaspoons ground cumin
0.25 teaspoons salt

Steps:

1. Trim fat from ribs. Place ribs in a 4- to 6-quart pot with enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours or until tender. Drain.
2. For sauce, in a small saucepan cook the onion and garlic, in hot oil until tender. Stir in the catsup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
3. Stir together the cumin and salt in a small mixing bowl. Sprinkle mixture evenly over both sides or fibs; rub into surface.
4. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, meaty side up, on the lightly oiled grill rack over the drip pan. Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce. Heat the remaining sauce until bubbly; pass with the ribs.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g