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Cherry Brandy Short Ribs with Cherry-Lime Bacon Slaw

Cherry Brandy Short Ribs with Cherry-Lime Bacon Slaw
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Cherry-Lime Bacon Slaw
purple cabbage, chiffonade 2.25 lb. 3 qt.
dried cherries (tart), chopped 10 oz. 2 cups
OSCAR MAYER Bacon Pieces, crisply cooked 8 oz. 2 cups
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 1 lb. 2 cups
lime zest - 2 Tbsp.
fresh lime juice 6 oz. 3/4 cup
Cherry Brandy Short Ribs
BULL'S-EYE Original Barbecue Sauce 2.5 lb. 1 qt.
Kirsch (cherry brandy) 8 oz. 1 cup
Korean beef short ribs, 1/2-inch thick 16 lb. 32 pieces

Directions

CHERRY-LIME Bacon Slaw: Combine ingredients. Refrigerate until ready to use.

CHERRY Brandy Short Ribs: Mix barbecue sauce and kirsch; set aside.

GRILL ribs on medium-high heat 2 min. on each side. Brush both sides of each piece with about 1 Tbsp. sauce mixture. Grill 1 min. on each side, or until sauce is caramelized.

SERVE 2 short ribs with about 1 cup slaw.

Kraft Kitchens Tips

Substitute
Substitute cherry syrup for the kirsch.
K:63969v01:149299
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Nutritional Information

Nutrition Information

Calories
 760
Total fat
 36 g
Saturated fat
 12 g
Cholesterol
 130 mg
Sodium
 1320 mg
Carbohydrate
 55 g
Dietary fiber
 3 g
Sugars
 40 g
Protein
 44 g
Vitamin A
 15 %DV
Vitamin C
 70 %DV
Calcium
 8 %DV
Iron
 30 %DV