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Barbecued Short Ribs Recipe

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This recipe for short ribs is very popular in our area. The meat is fork-tender, and the sauce is wonderfully tangy. We're retired now but raised beef for many years. We still put this recipe to good use. -Margery Bryan, Royal City, Washington

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Barbecued Short Ribs Recipe

Prep: 1-1/4 hours Bake: 1-1/4 hours

Yield: 4-6 Servings

75 75 150

Ingredients

3-1/2 to 4 pounds beef short ribs
1-1/2 cups water
1 medium onion, sliced
1 tablespoon vinegar
SAUCE:
1/2 cup ketchup
1/4 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a Dutch oven, combine ribs, water, onion and vinegar; bring to a boil. Reduce hat; cover and simmer for 1 hour, turning ribs occasionally. Drain. Place ribs in a single layer in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; spoon over ribs. Cover and bake at 325° for 1-1/4 hours or until meat is tender. Yield: 4-6 servings.

Nutritional Facts 1 serving (12 ounces) equals 241 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 475 mg sodium, 10 g carbohydrate, 1 g fiber, 22 g protein.

Originally published as Barbecued Short Ribs in Taste of Home October/November 1998, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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