Tangy Short Rib Barbecue
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef, short ribs
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 ¼ | cups |
ketchup
|
|
| ¾ | cup |
water
|
|
| ¼ | cup |
worcestershire sauce
|
|
| ¼ | cup |
vinegar
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef, short ribs
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 296 | ml |
ketchup
|
|
| 177 | ml |
water
|
|
| 59 | ml |
worcestershire sauce
|
|
| 59 | ml |
vinegar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1E+1 | ml |
salt
|
|
Directions
Cut ribs into individual portions, about 2½ inches wide, trim excess fat.
Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450℉ (230℃). oven until browned, about 20 minutes.
Reduce oven temperature to 350℉ (180℃).
Remove beef and rack from the pan, pour off fat.
Return beef to the pan without the rack.
Heat oil in a saucepan; add onions and sauté 2 minutes.
Stir in remaining ingredients; bring to a boil.
Reduce heat and simmer, uncovered, 2 minutes, pour over beef to coat.
Cover and bake in 350℉ (180℃). oven until beef is fork-tender, about 2 hours, spooning sauce over beef once.
Skim excess fat from sauce in pan.
Arrange beef on a platter; serve with pan sauce.
