Tangy Short Rib Barbecue
Recipe type: Beef
Serves: 6
  • 5 pounds beef short ribs
  • 2 Tablespoons oil
  • 1 Cup onions, chopped
  • 1 1/4 Cups catsup
  • 3/4 Cup water
  • 1/4 Cup Worcestershire sauce
  • 1/4 Cup vinegar
  • 2 Tablespoons brown sugar
  • 2 teaspoons salt
  1. 1. Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat.
  2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450 degrees F. oven until browned, about 20 minutes.
  3. Reduce oven temperature to 350 degrees 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 degrees 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.
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