Paula Zsiray's sweet-spicy barbecue ribs are always a hit. "The sauce is also very good on pork ribs," adds Paula, who lives in Logan, Utah.
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 teaspoons pepper
- 1/4 teaspoon cayenne pepper
- 7 pounds bone-in beef short ribs
- 1 small onion, finely chopped
- 2 teaspoons canola oil
- 1-1/2 cups water
- 1 cup ketchup
- 1 can (6 ounces) tomato paste
- 2 tablespoons brown sugar
- Pepper to taste
- In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight.
- Line two 15-in. x 10-in. x 1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender.
- Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce. Yield: 10 servings.
Originally published as Barbecued Beef Short Ribs in Taste of Home June/July 2004, p9
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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