Smoky Short Ribs In Red Sauce
|Lean beef short ribs||4 Pound, cut into 3- to 4-inch lengths and trimmed of surface fat|
|Onion||1 Medium, finely chopped|
|Green bell pepper||1 Medium, seeded and chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|Dry oregano||1 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Chili powder||3 Tablespoon|
|Tomato sauce||8 Ounce (1 Can)|
|Catsup||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Liquid smoke||1 1⁄2 Teaspoon|
Arrange short ribs, bone side down, in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, bay leaf, bell pepper, garlic, oregano, cumin, and chili powder.
In a small bowl, mix tomato sauce, catsup, sugar, vinegar, and liquid smoke; set aside.
Lift ribs from baking pan and place on top of onion mixture in cooker; discard fat in pan.
Pour tomato sauce mixture over ribs.
Cover and cook at low setting until meat is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Lift ribs to a warm serving dish and keep warm.
Skim and discard fat from sauce.
Season sauce to taste with salt; spoon over ribs.