Source: Powerhouse Productions / Powerhouse Productions/CLEO TV
Instructions
Ingredients:
1 cup beef stock
¼ cup light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon cayenne pepper
1½ teaspoons dried thyme
1½ teaspoons crushed red pepper
1½ teaspoons salt
1½ teaspoons dried parsley
1½ teaspoons ground ginger
1½ teaspoons dried mustard
¾ teaspoon ground white pepper
¾ teaspoon cracked black pepper
¼ cup olive oil
6 pounds of short ribs
Method:
In a medium bowl, combine all the ingredients except the ribs to form a paste.
Rub the ribs with the paste on both sides. Place the ribs on a large, rimmed baking sheet or platter. Cover with aluminum foil or plastic wrap and marinate in the refrigerator for up to 24 hours.
Place a cast-iron pan over medium-high heat, place ribs into the pan, and brown on each side for about 5 minutes. Pour in the stock, turn down the heat to low, and simmer for 20-30 minutes until tender.
