If red-wine vinegar is not a staple in your pantry, no need to purchase it just for this Tex-Mex Ribs recipe. You can use cider vinegar, white wine vinegar, or white vinegar with virtually the same flavor results.
3 lb beef ribs
1 (5-ounce) can tomato paste
3/4 cup water
1/4 cup red-wine vinegar
1/4 cup packed light brown sugar
1 clove garlic, crushed
1 tsp dried oregano
1 tsp salt
1/2 tsp cayenne pepper
3 Tbsp vegetable oil
Cut ribs into serving size pieces. Combine ribs and water to cover in a pot. Bring to a boil. Cook for 40 minutes.
Meanwhile, combine tomato paste, water, vinegar, brown sugar, garlic, oregano, salt and cayenne in a small saucepan over medium heat. Simmer for 10 minutes, stirring occasionally. Add oil; stir.
Preheat broiler. Brush ribs with sauce. Broil 6 inches from heat until browned, about 5 minutes, brushing often with sauce.
Turn meat over; brush with sauce. Broil until meat is cooked through, about 5 minutes, brushing often with sauce. Turn again. Cook until crisp, about 2 minutes longer.
Tex-Mex Ribs tip: When making these ribs for a crowd, boil them as described in step 1. Cover with the sauce and refrigerate for up to 24 hours or until ready to either broil or grill them. If you like a charcoal flavor, but don't have the facility to cook outdoors, add 1 teaspoon liquid smoke flavoring to the sauce.