SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Apricot-Habanero Short Ribs

Makes: 6 servings
Prep 20 mins Cook 1 hr 30 mins Grill 15 mins
Apricot-Habanero Short Ribs
Ingredients
  • 3  pounds  beef short ribs
  • 1/4  cup  chopped onion
  • 3  cloves garlic, minced
  • 1  tablespoon  cooking oil
  • 1/2  cup  catsup
  • 1/2  cup  apricot preserves
  • 1/4  cup  cider vinegar
  • 1  habanero or Scotch Bonnet pepper, seeded, if desired, and finely chopped
  • 1  tablespoon  bottled steak sauce
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
Directions

1. Trim fat from ribs. Place ribs in a 4- to 6-quart pot with enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours or until tender. Drain.

2. For sauce, in a small saucepan cook the onion and garlic, in hot oil until tender. Stir in the catsup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.

3. Stir together the cumin and salt in a small mixing bowl. Sprinkle mixture evenly over both sides of ribs; rub into surface.

4. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, meaty side up, on the lightly oiled grill rack over the drip pan. Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce. Heat the remaining sauce until bubbly; pass with the ribs. Makes 6 servings.

From the Test KitchenTest Kitchen Tip:
  • Habanero peppers and their near-identical cousins, Scotch Bonnets, are some of the hottest peppers grown. More dainty palates may substitute jalapeno or sweet orange peppers. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Apricot-Habanero Short Ribs)
  • Servings Per Recipe 6,
  • cal. (kcal) 284,
  • Fat, total (g) 11,
  • chol. (mg) 44,
  • sat. fat (g) 4,
  • carb. (g) 26,
  • fiber (g) 1,
  • pro. (g) 19,
  • sodium (mg) 447,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe