Tanya's Boneless Short Ribs So Tasty

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Tanya's Boneless Short Ribs

"Boneless, simmering short ribs broiled then thrown inside the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you want LOTS of sauce double the liquid amounts. Great for indoor cooking nights...."

Ingredients :

  • four pounds boneless pork brief ribs, trimmed and cut into 2-inch portions
  • 1 (8 ounce) can tomato sauce
  • 1 cup tomato juice
  • 1 small onion, finely chopped
  • three tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/four teaspoon floor cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground black pepper

Instructions :

Prep : 20M Cook : 6M Ready in : 1H20M
  • Preheat the oven broiler.
  • Place ribs on a rack in a broiler pan, and broil on pinnacle oven rack 15 minutes, or until nicely browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 ranges C).
  • In a saucepan over medium warmth, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs within the baking dish.
  • Bake ribs inside the 350 ranges F (a hundred seventy five ranges C) oven forty five minutes, or till meat pulls aside without problems with a fork and reaches a minimum inner temperature of 160 stages F (70 levels C).

Notes :

  • Try the usage of a Reynolds® gradual cooker liner on your gradual cooker for easier cleanup.

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