2 racks of beef short ribs
1 tsp liquid crab boil
1 bottle (14 oz) of ketchup
1 TBS molasses
1 TBS Creole or whole grain mustard
1 TBS chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light
Dash hot pepper sauce
Dash Worcestershire sauce
1 TBS peeled and grated
Pinch of black pepper
Season the ribs with salt and pepper, then place them in a large pot and cover with water.
Add 1 teaspoon of the crab boil.
Bring the liquid to a boil over high heat.
Reduce the heat to medium and simmer for about 30 minutes.
Remove the ribs from the liquid and allow them to cool.
In a food processor with a metal blade, combine the rest of the ingredients.
Process until smooth.
Scrape down the sides with a rubber spatula.
Pulse two or three times.
Preheat the oven to 350 degrees F.
Place the ribs in a shallow roasting pan.
Pour the pureed mixture over the ribs.
Place the ribs in the oven and roast them for about 1 1/2 to 2 hours or until the ribs are tender.
Slice into individual ribs.