Friday, May 8, 2009

Saucy Southern Beef Ribs

This is what we made for Easter. We felt like something other than ham or turkey. I normally don't care for beef ribs, but thought this recipe was worth a try. We live down the street from a little grocery store that sells USDA Prime meat, I'm sure that helped things out in the flavor department.

Saucy Southern Beef Ribs

4 lbs beef ribs, cut into 3 inch pieces or 4 lbs short ribs
10 c. cold water
1 c brown sugar, packed
1/3 c soy sauce
1/2 c ketchup
2 tsp prepared mustard
1/8 tsp black pepper
1 med onion
1/4 c Worcestershire sauce
1/4 c vinegar
1/4 c chili sauce
2 cloves garlic, minced

Place beef, water and onion in heave stock pot over medium heat. Bring to a boil and simmer 2 to 2 1/2 hours or until tender. Remove ribs and arrange in single layer in shallow roasting pan. Combine remaining ingredients and pour over ribs. Marinate one hour in refrigerator, turning often. Remove ribs from marinade and place under broiler or grill. Broil until brown and crisp, basting often with marinade. Makes 4 servings.

Notes: We cut the meat into individual ribs. We let this boil for three hours and marinate for 2 hours. We basted them 4 times. 1/4 cup of chili sauce sounded like a lot, but was just fine. Not too spicy, but just a little kick. Michael doesn't usually like ribs, in fact, I was surprised he was willing to try this recipe out. We really liked them, even the girls liked them. I would say this serves more than 4.

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