TEX MEX BEEF RIBS
Make and share this Tex Mex Beef Ribs recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 4h10m
Yield 6 rib dinners, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place ribs in slow cooker.
- Combine remaining ingredients in a bowl and pour over ribs.
- Cover and cook an low for at least 4 hours or until meat is tender, but not overcooked.
Nutrition Facts : Calories 886.6, Fat 82.3, SaturatedFat 35.8, Cholesterol 172.4, Sodium 201.8, Carbohydrate 1.2, Fiber 0.4, Sugar 0.5, Protein 33
SPICY TEX-MEX BEEF RIBS
Beef short ribs are simmered until they're falling-off-the-bone tender, then brushed with a mixture of picante sauce and spicy-sweet steak sauce.
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place ribs in 4-qt. Dutch oven or heavy saucepan; add water to cover ribs. Heat to boil. Cover; simmer on low heat 1-1/2 to 2 hours or until meat is tender.
- Meanwhile, heat remaining ingredients to boil in small saucepan. Simmer on low heat 5 min., stirring occasionally.
- Heat grill to medium-high heat. Grill ribs 15 min., turning and brushing with 1/2 cup sauce every 5 min. Serve ribs with remaining sauce.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 620 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 7 g, Protein 19 g
CROCK POT TEX-MEX BEEF BARBECUE
This recipe makes approx. 5 quarts of absolutely delicious barbecued beef; so if you have a hungry crowd to feed and own a crock pot that has a 6 quart or more capacity, you won't go wrong choosing this easy, hassle-free dish.
Provided by shelbyrose
Categories Meat
Time 5h20m
Yield 5 quarts
Number Of Ingredients 7
Steps:
- Combine all ingredients, EXCEPT MEAT, in the crock pot; stir well.
- Add meat and stir to coat.
- Cover and cook on LOW-10 hours or on HIGH-5 hours.
- Remove the meat and shred with a large fork.
- Return the meat to the crock.
- Stir well.
- Serve on fresh soft rolls.
Nutrition Facts : Calories 1871.5, Fat 148.2, SaturatedFat 58.8, Cholesterol 397.4, Sodium 2079.9, Carbohydrate 31.2, Fiber 2.9, Sugar 10.1, Protein 96.3
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- Trim fat from meat; cut ribs into serving-size pieces. Place in large saucepan. Add water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until meat is tender. Drain ribs.
- Meanwhile, in small saucepan combine tomato sauce, picante sauce, brown sugar, chili powder, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring once.
- Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve with any remaining sauce. Makes 6 servings.
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