Yield: 4 servings
|1½ can||To 2 cans \"light\" beer|
|6 \N||Garlic cloves|
|3 tablespoons||Olive oil (or cooking oil)|
|\N \N||Salt and pepper to taste|
|3 pounds||Beef ribs|
|8 \N||Fresh jalapeno peppers|
|3 \N||Sprigs fresh cilantro|
NOTE: This recipe is a particular favorite in the northern provinces of Mexico where marinated meat dishes are a specialty. The recipe calls for oven broiling, but these ribs are also excellent when cooked over an open fire.
Pour beer into big pot; add 1 onion sliced in rings, juice of 6 lemons, 4 of the garlic cloves (whole), oil, salt and pepper.
Marinate ribs in this mixture 2 hours.
Remove ribs, drain and broil at 350ø 1-½ hours or until done to your taste. Serve with SALSO FRESCA made by finely chopping remaining onion, chilies, 2 remaining garlic cloves, cilantro and tomatoes and adding juice of remaining lemon. Mix well; add salt and pepper to taste.
posted by teri chesser 21 May 95 Submitted By TERI CHESSER On 05-22-95