Recipe Talk

If anyone out there can help, I will thank you very much. I need a new, but somewhat simple way to cook boneless beef(or pork) ribs that can ensure they are tender, yet VERY tasty. If you want, you can e-mail the recipe to me instead at iwuzme@msn.com.

Thank again for your help...

OVEN BARBEQUE RIBS

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4 lb. pork country-style
boneless ribs
1 Tbsp. butter
1/2 c. catsup
1 Tbsp. prepared mustard
1 tsp. celery seed
dash of hot pepper sauce
1/3 c. chili sauce
2 Tbsp. onion, chopped
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
3 lemon slices
2 Tbsp. brown sugar

Cut meat in pieces, cook in salted water to cover until
tender, about 1 1/2 hours.
Prepare sauce: Melt butter in saucepan, add garlic and
cook for 4 to 5 minutes at very low heat. Add remaining
ingredients and bring to boiling. Drain ribs. Place in
shallow baking dish and pour boiling sauce over them and bake
at 350 degrees for 1/2 hour.
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OVEN BARBECUED BABY BEEF RIBS

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1 1/2 to 2 lb. baby beef ribs

Basting Sauce:
4 green onions, chopped
2 Tbsp. butter or margarine
1 Tbsp. flour
1 Tbsp. Dijon style mustard
1/2 to 1. c. beef broth
2 Tbsp. lemon juice
3 Tbsp. chili sauce
dash of black pepper

Wipe ribs with damp paper toweling. Place single layer
in shallow roasting pan. Roast at 450 degrees for about 20 minutes.
Drain off fat. Meanwhile, prepare sauce by sauteing onions in
butter until tender. Blend in flour and mustard. Cook 1 or 2
minutes. Stir in beef broth, lemon juice, chili sauce and
black pepper. Cook 5 to 7 minutes, stirring until sauce is
smooth and thickened. Brush sauce over ribs. Return ribs to
oven and bake 30 minutes or until tender, basting occasionally
with the sauce. Serves 4.
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BRAISED BEEF RIBS

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6 lb. beef ribs, cut in
serving pieces
1/3 c. Crisco
1 c. vinegar
2/3 c. water
2/3 c. chili sauce
1/3 c. horseradish
1/3 c. Worcestershire sauce
1/2 tsp. red pepper

Brown beef ribs in Crisco. When browned, add remaining
ingredients. Cover and cook over low heat or bake in slow oven
(325 degrees) until tender (about 1 hour). Makes 6 servings.
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BARBECUED BEEF RIBS

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2 lb. lean beef ribs
1/2 c. peach preserves
1/2 c. water
juice of 1 lemon
1 1/2 Tbsp. brown sugar
1 tsp. vinegar
1/2 tsp. paprika
freshly ground black pepper
2 Tbsp. Worcestershire sauce

Place beef ribs on a rack in a shallow baking pan and
roast at 450 degrees for 30 minutes. In a small saucepan, combine
peach preserves, water, lemon juice, brown sugar, vinegar,
paprika, pepper and Worcestershire sauce; then cook over
meduim heat until thickened, stirring constantly. Set sauce
aside. Remove the ribs and rack from the pan. Pour off fat.
Reduce oven heat to 350 degrees. Return ribs to pan; pour sauce over
them. Bake, uncovered, basting occasionally until ribs are
tender.
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BBQ SHORT RIBS

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3 lb. boneless ribs
2 Tbsp. shortening
1 medium onion, minced
1/4 c. vinegar
2 Tbsp. brown sugar
1 c. catsup
1/2 c. water
3 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 c. diced celery
1 Tbsp. mustard

Brown ribs in shortening. Saute onion and celery. Mix
all remaining ingredients together and pour over ribs. Cook
meat in 350 degrees or in a crock-pot on high until tender. I usually
cook them all day.