Yield: 1 Servings
|4 pounds||Beef plate short ribs|
|10½ ounce||Condensed tomato soup|
|¾ cup||Dry red wine|
|¼ cup||Finely chopped onion|
|2 tablespoons||Cooking oil|
|1 tablespoon||Prepared mustard|
|2 teaspoons||Chili powder|
|½ teaspoon||Celery seed|
Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprionkle coals with some dampened wood chips.
Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1½-2 hours, adding more wood chips every half hour.
Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and ¼ tsp salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce.
Posted to bbq-digest V5 #360 by "Carey W. Starzinger" <stars@...> on Jul 06, 1997