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Spicy Short Beef Ribs In Red Gravy


2 racks of beef short ribs
Black pepper
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
   brown sugar
Dash hot pepper sauce
Dash Worcestershire sauce
Pinch salt
Pinch cayenne
1 TBS peeled and grated
   fresh ginger
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.

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