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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.