Beef and Pork Rib Recipes
Rhubarb Barbecued Short Ribs
Ingredients
- 4 pounds beef short ribs, cut into pieces
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water
- 1/2 pound rhubarb (tops removed)
- 1/2 cup granulated sugar
- 2 tablespoons cider vinegar
- 2 tablespoons ketchup
- 2 to 3 drops hot red pepper sauce
Instructions
- Heat oven to 300 degrees F.
- Trim excess fat from short ribs.
- In a 6 quart Dutch oven, brown short ribs on all sides.
- Sprinkle ribs with chili powder, salt and pepper. Add water.
- Cover and bake 1 1/2 hours or until tender.
- Trim off ends and any remaining leaves from rhubarb. Wash stalks thoroughly. Coarsely chop.
- Remove ribs to roasting pan with rack. Pour cooking liquid and drippings from Dutch oven into 2 cup measuring
cup. Skim off fat. Return 1/2 cup liquid to Dutch oven. Add rhubarb, sugar, vinegar, ketchup and red pepper sauce. Heat to boiling. Boil sauce 5 minutes, stirring occasionally. Brush some of rhubarb mixture over ribs.
- Bake for 15 minutes.
- Brush more mixture over ribs; bake until glazed and lightly browned, 15 to 20 minutes more.