Barbecued Short Ribs

Name: Barbecued Short Ribs
Yield: Makes 6 servings
Ingredients: ¼ tsp. pepper; 1 tblsp. prepared mustard; 1 tsp. salt; 2 onions, finely chopped; 2 tblsp. chopped parsley; 3 lbs. short ribs; 1 c. tomato sauce, purée or ketchup; 1 tblsp. prepared horse-radish; 1 tblsp. sugar; 1 c. water; ¼ c. vinegar

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

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

Ingredients

3 lbs. short ribs
1 c. tomato sauce, purée or ketchup

Starter

Method

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 exces