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Beef: Hot & Spicy Ribs




Source of Recipe


unknown


List of Ingredients




4 lb Beef chuck short ribs with bone (or 2 1/2 lbs without)
1/3 c Onion; chopped
1 cl Garlic; minced
1 T Oil
1 1/2 c Catsup
1/3 c Vinegar
1/4 c Molasses
1 t Ground red pepper
1 t Chili powder
2 t Hot pepper sauce
1/2 t Mustard; dry


Recipe



Trim fat from meat. Cut ribs into serving size pieces. Place ribs in a dutch
oven; add enough water to cover the ribs. Bring to boiling. Reduce heat and
simmer, covered, about 1 1/2 hours or until meat is tender. Drain ribs.
Meanwhile, for sauce, in medium saucepan cook onion and garlic in hot oil
until tender but not brown. Stir in catsup, vinegar, molasses, red pepper,
chili powder, hot pepper sauce and dry mustard. Bring to boiling. Reduce
heat and simmer, uncovered, for 15 minutes, stirring occasionally. Preheat
gas or charcoal grill (or place a grilling grate over your campfire). Adjust
heat for indirect cooking. Place precooked ribs on grill over medium heat.
Brush with sauce. Cover and grill for 15 minutes, turning once halfway
through and brushing frequently with sauce. Pass any remaining sauce.