Recipe Source: Recipe Card from Beef Information Centre Beef & Veal Recipe File Serving Size: Serves 4 Have this recipe emailed to you!

Tex-Mex Ribs Amount Ingredient 2 pounds Boneless Beef Simmering Short Ribs (if bone-in, use 3 pounds) or Brisket Pot Roast, trimmed of fat and cut in 2 x 4 inch pieces 1 bottle Tex Mex style or regular steak sauce 1/4 cup extra strong coffee 1/4 cup liquid honey 2 tablespoons vinegar 1 tablespoon Dijon or regular mustard 2 tablespoons finely chopped onion 4 cloves garlic, crushed

Preparation Instructions:

Place ribs in saucepan, add enough water to barely cover ribs (a whole onion and a garlic clove may be added for extra flavour). Bring ribs to a boil, reduce to simmer. Cover and cook 60 minutes, drain ribs. In a small bowl, combine remaining ingredients to make sauce. Marinate cooked ribs in sauce in refrigerator for 2 hours or overnight for extra flavour. Place ribs on broiler pan on second shelf under preheated broiler (or grill about 3 inches above medium heat); brush generously with sauce. Broil/grill for about 10 - 20 minutes until browned, brushing with sauce often and turning frequently. Heat any remaining sauce to the boil (add water if sauce is too thick) and simmer for 5 minutes to serve as a dipping sauce. Makes 4 servings.

Tip: This recipe may be made in a 4 quart slow cooker by combining all ingredients with 1/2 cup water. Cover and cook on High for 4 - 5 hours (or on Low for 8 - 10 hours). Skim off fat and remove bones, if any.

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