YIELD Makes 4 to 6 servings
|1||large (17x15 inches) foil bag|
|1||can (12 ounces) regular cola|
|1||can (6 ounces) tomato paste|
|1/2||cup cider vinegar|
|2||cloves garlic, minced|
|Dash hot pepper sauce (optional)|
|4||pounds beef short ribs, cut into 2-inch lengths|
- Preheat oven to 450°F. Place foil bag in 1-inch-deep jelly-roll pan. Spray inside of bag with nonstick cooking spray. Dust with flour.
- To prepare sauce, combine cola, tomato paste, honey, vinegar, salt, garlic and hot pepper sauce, if desired, in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook about 15 minutes, stirring occasionally, until slightly reduced.
- Dip each short rib in sauce. Place ribs in single layer in prepared foil bag. Ladle additional 1 cup sauce into bag. Seal bag; leave headspace for heat circulation by folding open end twice.
- Bake 1 hour 15 minutes or until ribs are cooked through. Carefully cut open bag.
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