Rainy-day barbecued beef ribs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef chuck short ribs; well trimmed (4\"x2\") |
| 1 | can | (8 oz.) tomato sauce |
| ⅛ | cup | Tomato juice |
| ¼ | cup | Onion; finely chopped |
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Worcestershire suace |
| ¼ | teaspoon | Ground cinnamon |
| dash | Ground cloves | |
| dash | Pepper | |
Directions
MARY WILSON BWVB02B
1. Heat broiler. Arrange beef ribs on cold broiler-pan rack. Broil 5-6 inches from heat source about 20 minutes, turning frequently, until ribs are well browned on all sides.
2. Place ribs in Dutch oven or large, heat-proof skillet with tight fitting lid. 3. Heat oven to 350^F. In the meantime combine tomato sauce, tomato juice, chopped onion, cider vinegar, Worcestershire sauce, cinnamon, cloves, and pepper in medium saucepan. Bring to boil and pour over ribs, making sure they are well coated.
4. Cover and place in oven; cook for 1½ to 2 hours until ribs are tender. Transfer ribs to serving platter. Skim off and discard fat from sauce. Spoon some of the sauce over ribs. Serve remaining sauce on the side. Serves 4-6.
Nutrition per serving: 472 cal; 48 g pro; 28 g fat; 6 g carb; 482 mg sod; 141 mg chol. Source: PARENTS magazine, July l993 issue.