Super-spicy hot and tangy beef ribs...a special treat for those who like it hotter than hot!
1/4 cup MAGGI Liquid Seasoning
1/4 cup red wine vinegar
4 habanero* chiles, halved and seeds removed**
1 teaspoon MAGGI® Instant Chicken Bouillon
2 pounds 8 beef ribs
- Place seasoning, vinegar, chiles and bouillon in blender; cover. Blend until smooth. Pour mixture into large bowl. Add ribs; stir to coat. Cover; refrigerate, stirring occasionally, for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheet with foil.
- Place ribs on prepared baking sheet.
- Bake for 35 to 45 minutes or until no longer pink near bones.
Makes 4 servings.
*Habañero peppers, also known as Scotch Bonnets, are one of the hottest peppers in the world. If you prefer a milder kick of heat, use jalapeño peppers instead, or use other much tamer peppers of your liking.
**To prevent a serious chemical burn on your hands that will literally last for hours, always use plastic gloves when preparing raw hot chile peppers (which contain capsaicin, the main ingredient in pepper spray). This safety tip is especially important when preparing a large quantity...and do keep your hands AWAY from your face, especially no rubbing the eyes or chapped lips!
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.