Traditional short ribs are a favorite for many, but our Macayo’s boneless short ribs have a twist: sweet, speciality enchilada sauce straight from our vault of recipes.
2 10 oz. cans Macayo’s Enchilada sauce
1 onion, finely chopped
.5 cup hoisin sauce
4 cloves garlic, minced
1 lbs. boneless beef short ribs
Combine first 4 ingredients in 9×13-inch baking dish. Add beef and turn to coat with marinade. Cover and refrigerate 6 hours or overnight.
Preheat over to 350ºF. Turn beef ribs. Cover with foil and bake until meat is very tender when pierced with a fork, turning occasionally, about 2 hours. Serve.