TEQUILA AND LIME SHORT RIBS

10 portions ()


1 cup	Lime juice, fresh
2/3 cup	Orange juice, fresh
4 cups	Yellow onions, peeled, chopped
1/2 cup	Honey
4 tbsp	Garlic, peeled, minced
4 tsp	Salt
1-1/2 tsp	Black pepper, ground
6 lbs	Beef short ribs
2 quarts	Red bell peppers, cored, julienned
2 quarts	Yellow onion, peeled, julienned
2 (28 oz) cans	Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1-1/3 cups	Tequila, gold
3 tbsp	Garlic cloves, peeled, sliced
4 tsp	Sugar

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.
Step 2

In a large hotel pan, combine lime juice, orange juice, chopped onions, honey, garlic, salt and pepper. Mix thoroughly and add ribs to the pan, rotating in mixture to coat each rib. Cover and refrigerate for 24 hours, stirring occasionally to redistribute the marinade.
Step 3

Strain marinade from the ribs; reserve. Pat the ribs dry with paper towels. On a 400°F flat top or in a hot skillet, sear the ribs on all sides until they are browned. Transfer to a 6-quart braising pan.
Step 4

To the braising pan, add the bell pepper, onion, Ro*Tel Diced Tomatoes & Green Chilies, tequila, garlic, sugar and the reserved marinade; stir to combine. Cover the pan tightly with foil. Bake for 2½-4 hours or until the ribs are fork tender.
Step 5

Strain the braising liquid; transfer to a saucepan. Cook over high heat for 15 minutes or until the braising liquid is reduced by half.
Step 6

Serving Suggestion
Place ribs and cooked pepper mixture on a bed of rice and black beans; top with a ladle of the reduced braising liquid, sliced avocado, a dollop of sour cream and a pinch of cilantro.