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Saturday, January 23, 2010

Southwestern Barbecued Beef Short Ribs

3 to 4 pounds beef short ribs
1 tbs vegetable oil
2 tsp chili powder
1/2 tsp dried oregano, crushed
1 (8 oz) can tomato sauce
1/3 cup picante sauce
2 tbs packed brown sugar
1/2 tsp dry mustard

1. Trim fat from ribs. Cut ribs into serving size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.

2. Meanwhile heat oil in a small saucepan over medium hot heat. When hot add chili powder and oregano and cook stirring constantly for a few seconds. Immediately add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes stirring occasionally.

3. In a covered grill arrange medium hot coals (350 to 400 F / 175 to 205 C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned; brushing occasionally with sauce. Serve ribs with any remaining sauce.

Yield: 4 to 6 servings