When her local market had short ribs on sale, Mickey Strang decided to turn them into an easy Sunday dinner. You'll need to have the ribs sawed into chunks at the market.

Mickey Strang, McKinleyville, California
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse ribs and pat dry; trim off and discard excess fat. In a 9- by 13-inch casserole, mix garlic, tomato paste, tequila, and tomato juice; turn ribs over in sauce to coat well. Cover airtight and chill at least 1 hour; if marinating up to 1 day, turn ribs over several times.

    Advertisement
  • Uncover ribs, turn over in sauce, and sprinkle with onions and chilies. Seal casserole tightly with foil.

  • Bake in a 350° oven until meat is very tender when pierced, 2 1/4 to 2 1/2 hours. Skim off and discard fat; season meat to taste with salt and pepper.

Nutrition Facts

591 calories; calories from fat 67%; protein 35g; fat 44g; saturated fat 19g; carbohydrates 12g; fiber 2.2g; sodium 669mg; cholesterol 123mg.