Extra hot n spicy barbecued ribs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef chuck short ribs with bone or 2 1/2 lbs without |
| ⅓ | cup | Onion; chopped |
| 1 | clove | Garlic; minced |
| 1 | tablespoon | Oil |
| 1½ | cup | Catsup |
| ⅓ | cup | Vinegar |
| ¼ | cup | Molasses |
| 1 | teaspoon | Ground red pepper |
| 1 | teaspoon | Chili powder |
| 2 | teaspoons | Hot pepper sauce |
| ½ | teaspoon | Mustard; dry |
Directions
Trim fat from meat. Cut ribs into serving size pieces. Place ribs in a dutch oven; add enough water to cover the ribs. Bring to boiling.
Reduce heat and simmer, covered, about 1½ hours or until meat is tender. Drain ribs. Meanwhile, for sauce, in medium saucepan cook onion and garlic in hot oil until tender but not brown. Stir in catsup, vinegar, molasses, red pepper, chili powder, hot pepper sauce and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Preheat gas grill.
Adjust heat for indirect cooking. Place precooked ribs on gas grill over medium heat. Brush with sauce. Cover and grill for 15 minutes, turning once halfway through and brushing frequently with sauce. Pass any remaining sauce. 429 calories and 15 grams fat. Source: BH & G Gas Grill Cookbook Submitted By MEG ANTCZAK On 03-30-95