Beef Ribs

                                                                                                                                 Serves 2-4
2 lbs. boneless beef ribs or 3 lbs. of bone-in ribs
Oil for frying
2 c. water
2 medium bell peppers, sliced in thin strips
1 medium onion, chopped
1 t. peppercorns
1½ t. comino
2 cloves garlic
2 (6 oz.) cans tomato paste

Brown ribs in small amount of oil in skillet. Place in dutch oven, add water, cover and simmer until tender, approximately 45 minutes. In original skillet, cook peppers and onion until tender. Grind peppercorns, comino and then garlic in molcajete; add a little juice from dutch oven to loosen comino mixture. When ribs are tender, remove from pan. Add tomato paste to liquid in pot and mix well. Mix in vegetables and spices, and return ribs to sauce. Cook until sauce thickens.