Serves: 6
Total Calories: 1,237

4 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.

Nutritional Facts:

Serves: 6
Total Calories: 1,237
Calories from Fat: 178

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