Barbecued Short Ribs

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

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