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Sweet and Spicy Barbecued Short Ribs

 Sweet and Spicy Barbecued Short Ribs
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.
10 ServingsPrep: 5 min. + marinating Bake: 2 hours 10 min.


  • 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
  • SAUCE:
  • 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

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Sweet and Spicy Barbecued Short Ribs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 432 calories, 16 g fat (6 g saturated fat), 76 mg cholesterol, 1,785 mg sodium, 46 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.