Best Recipes Ever - Miami Glazed Ribs

These tender, saucy ribs with Cuban-inspired flavours of coffee and molasses will have everyone licking their fingers.

Ingredients:

4 lb (1.8 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

Preparation:

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.

Servings: 6

Tags: allspice, beef short ribs, cider vinegar, coffee, ginger, hot pepper sauce, tomato paste, Worcestershire sauce