BARBECUED BEEF SHORT RIBS
3 TO 4 LB BONE-IN BEEF SHORT RIBS
1 TBSP VEG OIL
2 1/2 CUP WATER, DIVIDED
1 CAN ( 6 OZ) TOMATO PASTE
1 CUP KETCHUP
1 GARLIC CLOVE, MINCED
3/4 CUP PACKED BROWN SUGAR
1/2 CUP CHOPPED ONION
1/2 CUP WHTIE VINEGAR
2 TBSP PREPARED MUSTARD
1 1/2 TSP SALT
HOT COOKED NOODLES
DIRECTIONS:
IN DUTCH OVEN, BROWN RIBS IN OIL. ADD 2 CUPS WATER; BRING TO A BOIL. REDUCE HEAT;
COVER AND SIMMER FOR 1 1/2 HRS. DRAIN.
COMBINE THE TOMATO PASTE, KETCHUP, GARLIC, BROWN SGUAR, ONION, VINEGAR, MUSTARD,
SALT AND REMAINING WATER; MIX WELL. POUR OVER RIBS; BRING TO A BOIL. REDUCE HEAT;
COVER AND SIMMER FOR 1 HR OR UNTIL MEAT IS TENDER. SERVE OVER NOODLES.
YIELD: 4-6 SERVINGS
3 TO 4 LB BONE-IN BEEF SHORT RIBS
1 TBSP VEG OIL
2 1/2 CUP WATER, DIVIDED
1 CAN ( 6 OZ) TOMATO PASTE
1 CUP KETCHUP
1 GARLIC CLOVE, MINCED
3/4 CUP PACKED BROWN SUGAR
1/2 CUP CHOPPED ONION
1/2 CUP WHTIE VINEGAR
2 TBSP PREPARED MUSTARD
1 1/2 TSP SALT
HOT COOKED NOODLES
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DIRECTIONS:
IN DUTCH OVEN, BROWN RIBS IN OIL. ADD 2 CUPS WATER; BRING TO A BOIL. REDUCE HEAT;
COVER AND SIMMER FOR 1 1/2 HRS. DRAIN.
COMBINE THE TOMATO PASTE, KETCHUP, GARLIC, BROWN SGUAR, ONION, VINEGAR, MUSTARD,
SALT AND REMAINING WATER; MIX WELL. POUR OVER RIBS; BRING TO A BOIL. REDUCE HEAT;
COVER AND SIMMER FOR 1 HR OR UNTIL MEAT IS TENDER. SERVE OVER NOODLES.
YIELD: 4-6 SERVINGS