Barbecued Short Ribs

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Subtle blending of seasonings does big things for ribs—favorite with ranchers


  • 3 lbs. short ribs
  • 1 c. tomato sauce, purée or ketchup
  • 1 c. water
  • ¼ c. vinegar
  • 1 tblsp. sugar
  • 1 tblsp. prepared horse-radish
  • 1 tblsp. prepared mustard
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 onions, finely chopped
  • 2 tblsp. chopped parsley


  • Wipe meat with damp cloth; place in deep bowl.
  • Combine remaining ingredients; pour over short ribs. Let stand in refrigerator 4 hours (overnight, for best flavor).
  • Place in Dutch oven or shallow baking pan. Cover (use foil if pan is coverless) and cook until tender, about 2½ hours. Add more water as needed.
  • Put meat in serving dish. Skim excess fat off sauce; then spoon sauce over ribs.

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