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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. After trimming fat from meat, place in 4 quart Dutch oven or stock pot. | 2. Add enough water to cover meat. | 3. Bring water to boiling and then reduce heat to a simmer and cover. | 4. Simmer until meat is tender, approximately 1 1/2 to 2 hours. | 5. Drain. | 6. Combine ketchup, chili sauce, molasses, lemon juice, mustard and red pepper in a separate bowl. | 7. Toss ribs into sauce and place on unheated rack of a broiler pan. | 8. Make sure the beef is well coated. | 9. Broil 5 inches from heat for 10 minutes or until heated through, turning often and brushing with remaining sauce. | 10. Any remaining sauce can be heated and served with the ribs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	3	lb	cut	3728.592	0.0	238.2761	300.3286
ketchup	1/3	cup		-	-	-	-
chili sauce	1/3	cup	bottled	83.72	18.0089	2.275	0.273
molasses	1/4	cup		244.325	62.96	0.0	0.0842
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
mustard	2	tablespoons	prepared	1.89	0.3269	0.2002	0.0294
red pepper	1/4	teaspoon	ground	0.3125	0.0688	0.0146	0.0034

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.