KIUC Linemen All Geared Up - Kauai Island Utility Cooperative

Short Ribs
3 pounds short ribs
Salt and pepper to taste
Vegetable oil
¼ cup ketchup
1 8­ounce can tomato sauce
1 tablespoon sugar
2 cloves garlic, finely chopped
¼ cup brown sugar
1 ½ tablespoons vinegar or lemon juice
1 ½ tablespoons wine or liquor
3 tablespoons shoyu
1 ½ tablespoons Worcestershire sauce
Season meat with salt and pepper. Heat oil in
large pot. Brown short ribs; drain excess oil. Mix
remaining ingredients and pour over short ribs.
Cover, bring to a boil and simmer until tender,
about 1 to 1½ hours), stirring occasionally.
To cook the ribs in a slow cooker: After
browning the ribs, place in a slow cooker.
Combine remaining ingredients and pour over
ribs. Cover and cook on low for 6 to 8 hours.
Chicken Tortilla
Soup
46 ounces chicken broth
1 15­ounce can tomato sauce
1 15­ounce can diced tomatoes
3 cups shredded cooked chicken
2 green poblano chilis, diced
2 red jalapeno peppers, diced
3 tomatoes
2 tablespoons minced garlic
2 tablespoons cilantro
1½ tablespoons red pepper
2 teaspoons cumin
2 teaspoons pepper
2 teaspoons salt
1 tablespoon Tabasco sauce
Garnish
1 cup shredded Mexican blend cheese
¼ cup cilantro leaves
1 sliced lime
2 cups tortilla strips
Add all ingredients except garnish into slow
cooker and cook on high for 6 hours. Top with
garnish before serving.
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