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Sweet and Spicy Country-Style Ribs

 
One serving costs about $3.22 One serving costs about $3.22

$3.22 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:44%

Spoonacular Score: 44%

 

Need a gluten free main course? Sweet and Spicy Country-Style Ribs could be an outstanding recipe to try. One serving contains 485 calories, 24g of protein, and 20g of fat. This recipe serves 6 and costs $3.22 per serving. It is brought to you by Foodista. 3 people were impressed by this recipe. From preparation to the plate, this recipe takes around around 45 minutes. Head to the store and pick up beef short ribs, mustard, beef stock, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Sweet and Sour Country Style Ribs, Sweet 'n' Spicy Country Ribs, and Country Style Ribs are very similar to this recipe.

Ingredients

Servings:
1.46 lb
1.46 lb beef short ribs
beef short ribs
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
1 small
1 small yellow onion
yellow onion
1 clove
1 clove garlic
garlic
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1.5 cups
1.5 cups tomato sauce
tomato sauce
1 cup
1 cup apple cider vinegar
apple cider vinegar
1 cup
1 cup honey
honey
1 Tbsp
1 Tbsp hot sauce
hot sauce
2 tsps
2 tsps cayenne pepper
cayenne pepper
2 tsps
2 tsps ancho chili powder
ancho chili powder
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps dry mustard
dry mustard
some
some carrot
carrot
2 cups
2 cups beef stock
beef stock
some
some water
water
1.46 lb beef short ribs
1.46 lb
beef short ribs
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
1 small yellow onion
1 small
yellow onion
1 clove garlic
1 clove
garlic
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1.5 cups tomato sauce
1.5 cups
tomato sauce
1 cup apple cider vinegar
1 cup
apple cider vinegar
1 cup honey
1 cup
honey
1 Tbsp hot sauce
1 Tbsp
hot sauce
2 tsps cayenne pepper
2 tsps
cayenne pepper
2 tsps ancho chili powder
2 tsps
ancho chili powder
0.5 tsps salt
0.5 tsps
salt
0.5 tsps dry mustard
0.5 tsps
dry mustard
some carrot
some
carrot
2 cups beef stock
2 cups
beef stock
some water
some
water

Equipment

dutch oven
dutch oven
frying pan
frying pan
dutch oven
dutch oven
frying pan
frying pan


Instructions

Heat the fat in a 6-quart enameled Dutch oven over medium high heat and brown the ribs on all sides. Pour in the stock; add water to cover if necessary. Add the vegetable scraps and bring to a boil. Lower the heat to a simmer, cover and cook for 45 minutes to an hour, or until the ribs are tender. While the ribs are braising, saute the onions over medium-low heat in a large cast iron skillet until soft; add the garlic and saute for another minute more. Stir in tomato sauce, vinegar, honey, pepper or hot sauce, cayenne pepper, chili chili powder, salt and dry mustard. Bring the mixture to a boil, then reduce heat and simmer, uncovered for 25 minutes, stirring occasionally. When the ribs are tender, remove them from the braising liquid and add them to the spicy tomato sauce in the pan. Raise the heat and cook, stirring frequently, until the sauce has glazed the ribs, about 10 minutes. Serve with the remaining sauce on the side, if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.22
Ingredient
2 pounds beef short ribs
2 tablespoons vegetable oil
1 small yellow onion
1 clove garlic
2 tablespoons unsalted butter
1.5 cups tomato sauce
1 cup apple cider vinegar
1 cup honey
1 tablespoon hot sauce
2 teaspoons cayenne pepper
2 teaspoons ancho chili powder
½ teaspoons dry mustard
some carrot
2 cups beef stock
Price
$9.55
$0.11
$0.15
$0.07
$0.24
$1.44
$0.89
$4.14
$0.07
$0.46
$0.48
$0.05
$0.11
$1.54
$19.31

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
484 Calories
24g Protein
20g Total Fat
54g Carbs
10% Health Score
Limit These
Calories
484
24%

Fat
20g
31%

  Saturated Fat
11g
69%

Carbohydrates
54g
18%

  Sugar
50g
56%

Cholesterol
75mg
25%

Sodium
828mg
36%

Get Enough Of These
Protein
24g
48%

Vitamin B12
3µg
62%

Vitamin A
2642IU
53%

Zinc
5mg
39%

Vitamin B6
0.62mg
31%

Phosphorus
270mg
27%

Vitamin B3
5mg
27%

Selenium
18µg
26%

Potassium
888mg
25%

Iron
3mg
21%

Vitamin B2
0.33mg
19%

Manganese
0.29mg
15%

Magnesium
48mg
12%

Copper
0.24mg
12%

Vitamin E
1mg
11%

Vitamin B1
0.16mg
11%

Vitamin C
8mg
10%

Fiber
1g
8%

Vitamin B5
0.64mg
6%

Vitamin K
6µg
6%

Folate
21µg
5%

Calcium
42mg
4%

covered percent of daily need

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