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Asian Barbecued Short Ribs Recipe

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Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a Midwestern meat plant, gave me this recipe. It was an immediate hit with my family! The soy sauce, ketchup, brown sugar, ginger and other seasonings make a great barbecue sauce for the ribs.

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8 Servings
Prep: 25 min. Bake: 1-3/4 hours

Ingredients

4 pounds bone-in beef short ribs
1 tablespoon canola oil
1 medium onion, sliced
3/4 cup ketchup
3/4 cup water, divided
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 tablespoons all-purpose flour

Directions

In a Dutch oven, brown the ribs in oil on all sides in batches. Remove ribs; discard pan drippings. In the same pan, saute the onion for 2 minutes or until tender. Return ribs to the pan.
Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender.
Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 8 servings.

Asian Barbecued Short Ribs published in Country Extra January 2006, p49

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