5 lb beef short ribs
2 tbsp oil
1 cup onions,chopped
1 1/4 cup catsup
3/4 cup water
1/4 cup worcestershire sauce
1/4 cup vinegar
2 tbsp brown sugar
2 tsp salt
A Recipe for
Tangy Short Rib Barbecue
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Cheese - milk's leap toward immortality. |
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All happiness depends on a leisurely breakfast. |
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This Recipe for Tangy Short Rib Barbecue is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Tangy Short Rib Barbecue from the recipe cookbook of Recipes-to-go (Meat)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
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1. Cut ribs into individual portions, about 2 1/2 inches wide; trim
excess fat.
2. Place ribs on a rack in a foil-lined roasting pan; bake in
preheated 450'F. oven until browned, about 20 minutes.
3. Reduce oven temperature to 350'F.
4. Remove beef and rack from the pan; pour off fat.
5. Return beef to the pan without the rack.
6. Heat oil in a saucepan; add onions and saute 2 minutes.
7. Stir in remaining ingredients; bring to a boil.
8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to
coat.
9. Cover and bake in 350'F. oven until beef is fork-tender, about 2
hours, spooning sauce over beef once.
10. Skim excess fat from sauce in pan.
11. Arrange beef on a platter; serve with pan sauce.
Serves: 6
Tangy Short Rib Barbecue Recipe brought to you by Recipes To-Go