Recipe: bbq beef short ribs

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Recipe: bbq beef short ribs

BBQ Beef Short Ribs

This recipe was quite good. As a matter of fact, I have a piece of news that you’d surely be interested in hearing: For most of this summer, we have had company almost every day. Our visiting friends, Americans who are now living in Singapore, have two kids who are very picky–even pickier than my daughter. This is the first main course dish I have made this summer that they liked. They have literally turned their nose up at everything else. Man, these kids are tough to please!!!

Not to ramble on too long about these kids, the only desserts they have liked are Dorothy’s banana cream pie and Gourmet Gal’s Baked Alaska (made last night).

As for changes, I applied a dry rub consisting of paprika, red pepper, chili powder, black pepper, white pepper and brown sugar 24 hours before cooking the ribs. I didn’t measure but went heavier on the paprika, chili powder and brown sugar (I should have gone heavy on the red pepper to teach those picky kids a lesson!). Thanks for posting a main course recipe that these kids actually said was really good!

Regards, Cookin’ Dad

Another family favorite, hope you enjoy. I think this came from an old Taste of home magazine, but not sure. – Snixie

3 to 4 pounds beef short ribs with bone
1 tablespoon cooking oil
2 1/2 cups water, divided
1 (6 ounce) can tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup vinegar
2 tablespoon prepared mustard
1 1/2 teaspoons salt
Hot cooked noodles, optional

In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Drain.

Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard and salt and remaining water. Mix well. Pour over ribs, bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

Serve over noodles if desired.