CUBAN BBQ BEEF RIBS - Cuban Recipes

CUBAN BBQ BEEF RIBS

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ENGLISH to METRIC MEASURE CONVERSION :: CUBAN COOKING NOTES :: COOKING RECIPE MEASUREMENT EQUIVALENTS
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	4 lbs. Beef Short Ribs, trimmed
	2 Tablespoons Olive Oil
	1 Tablespoon Paprika
	1 Tablespoon fresh Parsley, chopped
	1 teaspoon dry Oregano, crushed
	1 Cup Tomato Sauce
	1 Cup Crushed Tomatoes, seeds and cores removed and discarded
	½ Cup Yellow Onion, peeled, ends discarded, minced finely
	3 Tablespoons Brown Sugar
	½ teaspoon Dry Mustard
	1 Tablespoon ground Black Pepper
	⅛ lb. salted Butter (½ stick)

Preheat a large CrockPot™ or other slow cooker on medium or low heat.

Trim all fat from ribs.
Cut ribs into single-serving sized pieces.
Heat a heavy skillet or Dutch oven. Place trimmed ribs into the pot and cover with water.
Cover and bring ribs and water to a rolling boil; reduce heat and simmer covered for 2 hours.

In a small saucepan, over medium heat, add oil and butter. Heat until beginning to foam.
Quickly add onion, paprika and oregano and cook, stirring constantly, for 1 or 2 minutes.
Immediately add all remaining ingredients, except parsley, bring to a boil; reduce heat.
Simmer, uncovered, for 5 minutes, stirring frequently.

Dredge each individual portion of ribs in the heated sauce and place into the CrockPot™.
Pour the remaining sauce from the saucepan to the preheated CrockPot™.
Cover and cook for an additional 1 hour stirring after 20 minutes.

Serve hot. Garnish with parsley.

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