Spicy Spicy Short Ribs...
Family Tested & Approved
cream of chicken soup
peppercorns, whole black
In a large bowl combine the first 6 ingredients, mix well & then cut up the short ribs. Cover bowl & refrigerate for about 24 hrs & turn the meat over twice.
In large heavy pot place the mixture with the 3/4 cups of water. Cover pan, cook over low heat for 2 1/2 hrs or until meat is tender.
Stir occasionally, remove meat from pot, but keep warm.
Skim fat from the sauce. Remove the bay leaves, cloves & peppercorns from sauce.
Then stir in the gingersnaps, apple slices & sugar. Cook until thickened.
Serve with ribs & garnish with the apples.