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INGREDIENTS
5 lb Beef Short Ribs
2 cups Tony Chachere's Honey Bacon BBQ Marinade
5 strips Bacon, chopped
2 cups Yellow Onion, chopped
1 cup Red Bell Peppers, seeded and chopped
1 Jalapeno Pepper, seeded and chopped
1 Tb Garlic, chopped
1 Tb Tony Chachere's Creole Seasoning
1 cup Chili Sauce
1 cup Beef Broth
1 Tb Cornstarch combined with 2 Tb Water
1/2 cup Parsley Chopped
PROCEDURE
- Marinade short ribs in marinade over night or at least three hours.
- Cook bacon slowly. Remove from pan, leaving bacon grease.
- Remove ribs from marinade and pat dry, reserving marinade.
- Brown ribs in bacon fat and remove.
- Add onion, peppers, jalapeno and garlic. Saute three minutes.
- Meanwhile, combine 1 cup of reserved marinade with Chili Sauce, broth, and Tony Chachere's Creole Seasoning.
- Place ribs back in pan and cover with marinade mixture and bring to a boil. Cover and place in a preheated 350 degree oven. Cook for 2 and 1/2 - 3 hours or until tender. Remove to a platter.
- Add cornstarch slurry and parsley to sauce. Stir and serve. Great with Tony's Garlic Cheese Grits.
