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Prep Time: 240 Minutes Cook Time: 360 Minutes |
Ready In: 600 Minutes Servings: 6 |
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Blazing hot and reminiscent of the fires of Hell, this devilish delight is one of my favorite, slow-cooked dishes to serve to guests on Hallowe'en night. Ingredients:
2 1/2 lbs beef, boneless ribs (country-style) |
2 tablespoons hot sauce (cholula) |
1 tablespoon crushed red pepper flakes |
1 tablespoon dried ancho chile powder |
1/2 tablespoon cayenne pepper |
1 tablespoon garlic powder |
2 tablespoons cumin seeds (ground into powder) |
1 teaspoon salt |
1 teaspoon black pepper |
1/4 cup dark brown sugar |
1/2 large tomato (diced) |
2 tablespoons stone ground mustard (inglehoffer) |
1/2 cup chicken broth |
Directions:
1. Cut the ribs in half and set aside.
2. Mix all of the other ingredients together in a bowl.
3. Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for a minimum of 2-4 hours (overnight is best).
4. Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
5. Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
6. Roast for 6 hours.
7. Remove, plate, and serve. Native American fry bread, tortillas, or warm pita bread are good accompaniments for this dish.
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