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Barbecued Beef Short Ribs |
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Serves: 6 Print this Recipe4 pounds beef short ribs meaty * Part two. 1 onion small 1 clove garlic 1/2 cup raisins 2 cups ketchup 2 tablespoons cider vinegar 1 teaspoon dry mustard 2/3 cup butter or margarine 3 tablespoons brown sugar 1 tablespoon lemon juice fresh 1/2 teaspoon basil dried, crushed 1/4 teaspoon tarragon dried, crushed 1/4 teaspoon rosemary dried, crushed 1/4 teaspoon thyme dried, crushed 1/4 teaspoon marjoram dried, crushed 1 teaspoon salt 1/4 teaspoon black pepper freshly ground 1/4 cup vermouth Place ribs in saucepan and barely cover with water; bring to boil and simmer, covered, for 1 1/2 to 2 hours or until meat is tender. (Ribs can also be precooked in a pressure cooker with 1/2 cup water and a sprinkle of salt. Cook at 15 pounds pressure for 30 minutes. Release pressure and drain.) Prepare the following sauce. Sauce: *Place onion, garlic, raisins, and 1 cup ketchup in blender or food processor and purée; transfer to saucepan. Mix in remaining 1 cup ketchup, vinegar, mustard, butter or margarine, brown sugar, lemon juice, and seasonings; simmer for 45 minutes, covered. Add vermouth and remove from heat. Grill pre-cooked ribs over medium coals, basting with barbecue sauce frequently for 30 minutes or until ribs are tender and browned (makes 3 cups sauce). Note: Sauce can also be used on beef chuck roast. Leftover sauce may be kept refrigerated. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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