Tangy short rib barbecue
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef short ribs |
| 2 | tablespoons | Oil |
| 1 | cup | Onions,chopped |
| 1¼ | cup | Catsup |
| ¾ | cup | Water |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | Vinegar |
| 2 | tablespoons | Brown sugar |
| 2 | teaspoons | Salt |
Directions
1. Cut ribs into individual portions, about 2½ inches wide; trim excess fat.
2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450'F. oven until browned, about 20 minutes.
3. Reduce oven temperature to 350'F.
4. Remove beef and rack from the pan; pour off fat.
5. Return beef to the pan without the rack.
6. Heat oil in a saucepan; add onions and saute 2 minutes.
7. Stir in remaining ingredients; bring to a boil.
8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat.
9. Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once.
10. Skim excess fat from sauce in pan.
11. Arrange beef on a platter; serve with pan sauce.