Tangy Short Ribs
Yield
5 servingsPrep
70 minCook
90 minReady
160 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
cut in 2 inches |
|
| ¾ | cup |
lemon juice
|
|
| 1 | large |
onions
sliced |
|
| ½ | cup |
steak sauce
|
*
|
| 1 | clove |
garlic
finely chopped |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
cut in 2 inches |
|
| 177 | ml |
lemon juice
|
|
| 1 | large |
onions
sliced |
|
| 118 | ml |
steak sauce
|
*
|
| 1 | clove |
garlic
finely chopped |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
chili powder
|
|
| 7.5 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
Directions
Place beef ribs in 4-quart casserole or bowl.
Mix remaining ingredients; pour over ribs.
Refrigerate about 1 hour, turning occasionally.
Cover tightly and microwave on medium (50%) until ribs are tender, 1¼ to 1½ hours, rearranging ribs every 30 minutes.
