Beef and Pork Rib Recipes
Short Ribs with Raspberry Barbecue Sauce
Yield: 12 servings
Ingredients
- 5 pounds Certified Angus Beef® short ribs
- Water, as needed
- 2 cups frozen raspberries
- 9 ounces prepared barbecue sauce
- 1/2 cup brown sugar
- Salt and pepper to taste
Instructions
- Heat oven to 250 degrees F.
- Season short ribs generously with salt and pepper; gently rub into meat. Place ribs into large baking pan with high sides and fitted with a metal rack. Pour approximately 1 to 2 inches water into the bottom of the pan; do not cover
ribs with water. Cover tightly with foil or lid and roast 4 hours; do not uncover during roasting.
- Place raspberries in blender with 1/4 cup water and pureé. Strain through a metal sieve to remove seeds; discard seeds.
- Mix together barbecue sauce, brown sugar and remaining 1/4 cup water into raspberry pureé.
- Remove ribs from oven. Brush with barbecue sauce and grill 5 minutes on each side.
- Slice and serve.
Attribution
Recipe and photo used with permission from:
Certified Angus Beef