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Barbecued Beef Short Ribs

For a real straight-from-the-chuckwagon beef meal, you can't rope a better recipe than this! This is the recipe I rely on when feeding a hungry group. The wonderfully tangy sauce is lip-smacking good.—Mildred Sherrer, Fort Worth, Texas
  • Total Time
    Prep: 20 min. Cook: 2-1/2 hours
  • Makes
    6 servings

Ingredients

  • 3 to 4 pounds bone-in beef short ribs
  • 1 tablespoon canola oil
  • 2-1/2 cups water, divided
  • 1 can (6 ounces) tomato paste
  • 1 cup ketchup
  • 1 garlic clove, minced
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped onion
  • 1/2 cup white vinegar
  • 2 tablespoons prepared mustard
  • 1-1/2 teaspoons salt
  • Hot cooked noodles

Directions

  • In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain.
  • Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.
Nutrition Facts
1 each: 373 calories, 13g fat (5g saturated fat), 55mg cholesterol, 1187mg sodium, 45g carbohydrate (36g sugars, 3g fiber), 20g protein.

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