Tex Mex Ribs


2 lbs (1 kg) Boneless beef simmering short ribs (if bone-in, use 3 lbs (1.5kg) or brisket pot roast, trimmed of fat and cut in 2 x 4 inch (5 x 10 cm) pieces
1 bottle (200 ml) Tex-Mex style or regular steak sauce
¼ cup (50 ml) extra strong coffee
¼ cup (50 ml) liquid honey
2 tbsp (30 ml) vinegar
1 tbsp (15 ml) Dijon or regular mustard
2 tbsp (30 ml) finely chopped onion
4 cloves garlic, crushed

Preparation Time: 1 ¼ hours
Cooking Time: 10 – 20 minutes
Marinating Time: 2 hours or overnight


Place ribs in saucepan, add enough water to barely cover ribs (a whole onion and a garlic clove may be added for extra flavour). Bring ribs to a boil, reduce to simmer. Cover and cook 60 minutes, drain ribs.

In a small bowl, combine remaining ingredients to make sauce. Marinate cooked ribs in sauce in refrigerator for 2 hours or overnight for extra flavour. Place ribs on broiler pan on second shelf under preheated broiler (or grill about 3 inches (7 cm) above medium heat); brush generously with sauce. Broil/grill for about 10-20 minutes until browned, brushing with sauce often and turning frequently.

Heat any remaining sauce to the boil (add water if sauce is too thick) and simmer for 5 minutes to serve as a dipping sauce.

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