Barbecued beef \"spareribs\" (flanken)

Yield: 6 servings

Measure Ingredient
3 pounds Beef Spareribs; cut into 2 1/2 inch pieces
2 tablespoons Vinegar
4 tablespoons Brown Sugar
2 \N Garlic Cloves; minced
1 tablespoon Prepared Mustard
1 cup Ketchup
⅓ cup Water
1 medium Onion; finely chopped
1 tablespoon Worcestershire Sauce
\N \N X Salt and Pepper to taste
\N \N X Parsley, for garnish

BARBECUED BEEF "SPARERIBS" (FLANKEN) ......................................................................

Bake with sauce, or pre-cook beef spareribs in water to remove some of the fat and make them more palatable.

......................................................................

Preheat oven to 350F. Place beef spareribs in a roasting pan. Combine remaining ingredients for sauce and pour over spareribs. Cover and bake for 1½ hours, stirring occasionally. Remove cover and bake for an additional 30 minutes. Skim off fat. Serve on plattter, garnished with parsley.

VARIATIONS:

BARBECUED LAMB RIBLETS:

Use 3 pounds of lamb riblets, cut into 2 ½ inch pieces. Proceed as above. Cover and bake for 1 hour. Remove cover and bake for an additional 20 minutes.

Ribs can be simmered in water for 30 minutes, then bake with sauce ingredients for 1 hour.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkwoitz

Similar recipes