BBQ Short Ribs


BBQ Short Ribs

“You poke a toothpick into the meat between the bones. When it slides in with little or no resistance you have a done rack of ribs. It’s best to test various parts of the rack to be sure you have them done to your liking. With a little practice, you can better judge the doneness of your ribs than the bend test.


4 lb Beef short ribs
1 t Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper


Procedures: Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or
until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients;
simmer 15 minutes. Drain’s ribs. Place on rack in
a broiler pan or over ash-colored coals onan outdoor grill so meat is 6 to 7
inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with
sauce; continue broiling about 10 minutes, turning and basting frequently with
sauce. Serve with remaining sauce, if desired.

Keywords: BBQ Short Ribs

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