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Vaquero Short Ribs




Source of Recipe


Mexico


List of Ingredients




4 lbs. short ribs, in 1 inch lengths
2 tbsp. bacon drippings or lard
3 cloves garlic, pressed
1 onions, sliced into rings
1/2 cup parsley, chopped
1/2 C flour
2 T coarse ground chilies (your choice)
1/2 tsp nutmeg or 1/4 tsp mace
1 tsp. salt
1 tsp. pepper
3 tbsp. brown sugar
3 tbsp. lemon juice
1 bottle beer
1 pound tomatoes



Recipe




Use an ovenproof heavy wide skillet .
Brown the ribs in the fat. Remove and cool. Brown the garlic, onion and parsley in the fat.
Combine flour, salt, and pepper and dredge the ribs. Return the ribs to the skillet with remaining flour. Turn the ribs until the flour has browned.
Combine the chili, nutmeg, pepper, brown sugar, lemon juice and beer.
Add the tomatoes to the skillet, and as they become hot, mash them with a spoon and thicken the juices with the chili mixture.
Bring the sauce just to a low boil, then cover the pan and transfer to a preheated 325°F oven and bake for 60 minutes. Reduce heat to 250°F and bake for another hour or until ribs are fork tender, basting occasionally.