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Ribs: Barbecued Short Ribs

Source of Recipe

Pace Picante Sauce 40th Anniversary Recipe Collection


List of Ingredients

6 pounds meaty beef short ribs -- trimmed of visible fat
1 teaspoon salt
2 medium onions -- finely chopped
2 garlic cloves -- minced
1/4 cup vegetable oil
2 cups catsup
1 1/2 cups Pace picante sauce
4 teaspoons lemon juice
1/4 cup brown sugar
2 teaspoons ground cumin


Recipe

Brown meat in its own fat in large heavy skillet or Dutch oven over medium-low heat; drain thoroughly Sprinkle meat with salt; cover tightly and cook over low heat, turning frequently 1 1/2 to 2 hours or until tender.*

For barbecue sauce, cook onions and garlic in oil in small saucepan until onions are tender but not brown. Add remaining ingredients; bring to a boil. Reduce heat and simmer uncovered, stirring frequently 8 to 10 minutes. Arrange meat on grill over hot coals or on rack of broiler pan placed about 5 to 6 inches from heat; brush generously with sauce. Grill or broil 20 to 30 minutes or until meat is well glazed, frequently turning and basting with sauce. Heat remaining sauce and serve with meat. Makes 6 servings. *At this point, meat may be removed from skillet, covered and refrigerated up to 24 hours.