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BBQ Short Ribs

This recipe is rated : 1

Recipe Ingredients

4 lb Beef short ribs
1 t Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper

Cooking Procedures

Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch
oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours
or until tender. Meanwhile, saute onion in oil until tender. Add
remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in
broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7
inches from heat. Broil 10 minutes, turning occasionally. Baste ribs
with sauce; continue broiling about 10 minutes, turning and basting
frequently with sauce. Serve with remaining sauce, if desired.
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

owly over peanut butter in a bowl, creaming the mixture to remove all lumps. Return to double boiler and cook until thickened. Season with salt. Serve with popcorn or croutons. This makes one serving. Prof. Jaffa. CREAM OF CORN SOUP 1 can corn. 1 tblsp. canned red peppers. 1 pt. cold water. 4 tblsp. butter substitute. 2 tblsp. chopped onion. 3 tblsp. white corn flour. Y tsp. celery salt. 1/2 tsp. salt. 1 pt. scalded milk. % tsp. red pepper. Cook the corn with the water twenty minu

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