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Ingredients
- 4 to 5 pound boneless beef shoulder roast
- 1 c. white vinegar
- 5 c. tomato juice
- 1 c. brown sugar, packed
- 1 1/2 tbsp. Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon grnd cumin
- 1/2 teaspoon red pepper
- 1/2 c. water
- Liquid smoke
Directions
- Place beef in shallow pan. Combine vinegar, tomato juice, brown sugar, Worcestershire, 1 tsp. salt, pepper, cumin, red pepper and 1/2 c. water.r Marinate in refrigerator 3 to 4 hrs, turning occasionally to coat meat with marinade. Remove meat from marinade. Don't shake off liquid clinging to meat.
- Place meat in Dutch oven. Don't add in water. Cover tightly and bake at 325 degrees 4 to 5 hrs. Add in 1 or possibly 2 drops of liquid smoke 1 hour before end of cooking time for smokey flavor.
- Meanwhile, to make sauce, put onion and liquid removed green chilies through meat grinder, using fine blade. Combine with celery, tomatoes, 1 tsp. salt and 1/4 c. water, blending well. Chill.
- Serve ribs with sauce. Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1492mg | 62% |
| Potassium 705mg | 20% |
| Total Carbs 68.35g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 62.78g | 42% |
| Protein 2.62g | 4% |
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