Barbecue Beef Ribs
Source of Recipe
Jo Gainey
4 pounds well-trimmed boneless beef chuck short ribs, cut into 3 x 2-inch
pieces
1 can (5 oz) tomato paste
1 can (8 ounces) tomato sauce
1 large onion, finely chopped
6 buds garlic, peeled, and cut into quarters vertically
1 lemon, seeded and sliced into rounds about 1/2 inch thick--skin and all
2 Tablespoons soy sauce
1/4 cup apple cider vinegar
2 teaspoons Worcestershire sauce
6 packets Splenda
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
Dash Louisiana hot sauce if desired
Instructions
Preheat oven broiler. Place short ribs on foil covered rack in broiler pan
so surface of beef is 3 to 4 inches from heat. Broil about 20 minutes or
until well-browned, turning as needed.
Set crockpot to medium. Add tomato paste and sauce, onion, garlic, lemon,
soy sauce, vinegar, Worcestershire sauce, Splenda, cinnamon, cloves, salt
and pepper to ribs; add hot sauce if using it, add meat to crockpot. cook
for 8 hours until beef is fork-tender. Remove ribs. Discard lemon pieces.
Skim fat from sauce. Serve sauce with ribs. Makes enough for 8-10 people .
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