Barbecue
Spare Ribs
Prep:
35 minutes
Cook:
2 hours
Servings:
family
Ingredients:
4 lbs. lean rib; 2 - 4 tbs. liquid smoke; 1 cup catsup;
2 Tel. Worcestershire; 1/4 cup vinegar; 1 tsp. salt; 1
tsp. chili powder; 1 cup water; 1/2 tsp. celery salt;
1/4 tsp. pepper; 1/2 cup brown sugar.
Brush
ribs with liquid smoke, let stand for 30 minutes. Place
in shallow pan - fat side up. Bake for 30 minutes at 450
degrees. Heat rest of the ingredients to boiling point,
pour over ribs & reduce heat to 350. Bake 1 1/2 hours
and baste often.
Short
Ribs Braising Sauce
Prep:
1 hour approx.
Cook:
8-10 hours
Servings:
family
Ingredients:
3/4 lb. dark brown sugar; 6 oz. warm water; 10 oz. mesquite
BBQ sauce; 1/2 can chipotle peppers*; 4 oz. orange juice;
1 bottle of beer; 8 oz. catsup; 8 oz. chili sauce; 1-1/2
tbsp. chili powder, light; 10 oz. Dijon mustard.
Blend
all ingredients listed above in a large saucepan. Simmer
on low heat for 15 minutes. Take off heat and strain sauce
into a container. To cook short ribs, place 8 pieces of
beef short ribs side by side and upright in a disposable
aluminum roasting pan (10"x12"x2-1/2").
Cover ribs entirely with this sauce up to limit of pan.
Cover tightly with heavy duty aluminum foil, sealing all
edges. Bake in a 225 degree oven for 8-10 hours until
fork tender. Take ribs out of the sauce that they were
cooked in and ladle fresh heated sauce over top of ribs
and enjoy. NOTE: You can tie up individual ribs with butcher
string if you want the meat to stay neater on the rib
bone. *Chipotle peppers are a roasted smoked jalapeno
available in most supermarkets. The recipe references
the 7.6 oz can size. You may want to taste test the sauce
before you add the full recommended amount of chipotle
peppers, to make it milder or hotter.
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