Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 pounds | BEEF SHORT RIBE |
| 1 tablespoon | SEASONED MEAT TENDERIZER |
| 2 quarts | WATER |
| ½ cup | VINEGAR |
| 2 \N | BAY LEAVES |
| 1 teaspoon | SALT |
| ½ teaspoon | PEPPER |
| 2 cans | WHOLE; BOILED ONIONS (16 OZ. SIZE) |
| 2 \N | JARS TINE WHOLE CARROTS (16 OZ. SIZE) DRAINED, DO NOT SUBSTITUTE FRESH CARROTS |
| 1 cup | WHITE CORN SYRUP |
| 1 cup | CATSUP |
| 1 cup | PREPARED MUSTARD |
| ½ cup | PREPARED HORSE RADISH |
| 5 \N | CLOVES GARLIC; CRUSHED |
| 4 teaspoons | WORCESTERSHIRE SAUCE |
| 2 teaspoons | HOT PEPPER SAUCE |
RIBS
SAUCE
A Baton Rouge native, now living in Houston, and friend of mine is an exceptionally good cook who has won many contests with his cooking expertise. This recipe is one of his, and it is outstanding. I can attest to that. This is an excellent recipe.
TIP: This is a good "fix in advance" dish as it will hold in turned- down oven for several hours. You may want to double the sauce. I do.
Wet the short ribs, sprinkle with meat tenderizer and thoroughly pierce meat with fork.
In a large pan, combine water, bay leaves, vinegar, salt, pepper and bring to a boil.
Add short ribs, reduce heat, and simmer covered for thirty minutes.
Remove from water and drain well and place in shallow baking dish.
Prepare sauce while ribs are simmering by combining all sauce ingredients and mixing well.
Pour sauce over drained ribs.
Bake is preheated, 425-degree oven for thirty minutes, basting and turning ribs often.
Remove from oven to add onions and carrots.
Baste with sauce, return to oven, and continue baking covered until vegetables are thoroughly heated through.
TIP: This is a good "fix in advance" dish as it will hold in turned- down oven for several hours. You may want to double the sauce. I do.
YIELD: Serves 4 to 6 nicely.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@... on Sep 21, 1997