Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ can | To 2 cans \"light\" beer |
| 2 \N | Onion |
| 7 \N | Lemons |
| 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 |
| 4 larges | Tomatoes |
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.
~Ninfa Laurenzo
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