Spicy Short Ribs Smothered in Red Gravy

• 2 racks of beef short ribs (2 1/2 to 3 pounds each)
• Salt
• Freshly ground black pepper
• 1 teaspoon liquid crab boil
• 1 (14-ounce) bottle of ketchup
• 12 ounces light beer
• 1 tablespoon molasses
• 1 tablespoon Creole or whole grain mustard
• 1 tablespoon chopped garlic
• 1/2 cup chopped onions
• 1/4 cup firmly packed light brown sugar
• Dash hot pepper sauce
• Dash Worcestershire sauce
• Pinch salt
• Pinch cayenne
• 1 tablespoon peeled and grated fresh ginger
• Pinch of freshly ground black pepper
• 1 recipe of Cilantro and Roasted Potato Salad, recipe follows
• 2 pounds new potatoes, quartered
• 10 cloves of fresh garlic
• Drizzle of olive oil
• Salt
• Freshly ground black pepper
• 3/4 cup mayonnaise
• 2 tablespoons Creole mustard
• 1 lemon, juiced
• 1/4 cup fresh cilantro leaves, washed and patted dry
• 4 hard-boiled eggs, sliced
• 1/2 small red onion, thinly sliced

1. Season the ribs with salt and pepper.
2. Place the ribs in a large pot and cover with water.
3. Add 1 teaspoon of the crab boil.
4. Over high heat, bring the liquid to a boil.
5. Reduce the heat to medium and simmer for 30 minutes.
6. Remove the ribs from the liquid and cool.
7. In a food processor, fitted with a metal blade, combine the rest of the ingredients.
8. Process until smooth, about 15 seconds.
9. Scrape down the sides with a rubber spatula.
10. Pulse two or three times.
11. Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan.
12. Pour the pureed mixture over the ribs.
13. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender.
14. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
15. Preheat the oven to 400 degrees.
16. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
17. Toss well.
18. Season with salt and pepper.
19. Place on a baking sheet and roast for 15 minutes, or until fork tender.
20. Remove from the oven and cool completely.
21. Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
22. Process until smooth.
23. Season with salt and pepper.
24. Add the cilantro and continue to process until incorporated.
25. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
26. Mix well.
27. Season with salt and pepper.
28. Cover with plastic wrap and refrigerate for 2 hours.
29. Remove from the refrigerator and mix the salad.
30. Re-season with salt and pepper if needed.

short ribs, salt, freshly ground black pepper, liquid crab boil, ketchup, light beer, molasses, grain mustard, garlic, onions, brown sugar, hot pepper, worcestershire sauce, salt, cayenne, ginger, ground black pepper, recipe of cilantro, new potatoes, garlic, drizzle of olive oil, salt, freshly ground black pepper, mayonnaise, creole mustard, lemon, fresh cilantro, eggs, red onion

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spicy-short-ribs-smothered-in-red-gravy-recipe.html (may not work)