BBQ Short Ribs
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
|
|
| 1 | teaspoon |
salt
optional |
|
| ¾ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | cup |
ketchup
|
|
| ½ | cup |
pancake syrup
|
* |
| ⅓ | cup |
lemon juice
|
|
| 3 | tablespoons |
worcestershire sauce
|
|
| 2 | tablespoons |
prepared mustard
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
|
|
| 5 | ml |
salt
optional |
|
| 177 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 177 | ml |
ketchup
|
|
| 118 | ml |
pancake syrup
|
* |
| 79 | ml |
lemon juice
|
|
| 45 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1½ to 2 hours or until tender.
Meanwhile, sauté onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.
Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.
