Barbecued Short Ribs
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
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
75 min. |
COOK
|
75 min.
|
TOTAL
|
150 min.
|
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.