Miami Glazed Ribs
Source of Recipe
The Canadian Living Test Kitchen
Recipe Introduction
Servings: 6
List of Ingredients
4 lb (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
Recipe
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.
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.
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.
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