Recipe for...Kansas City-Style Barbecued Beef Short Ribs


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Kansas City-Style Barbecued Beef Short Ribs This recipe is rated : 0 Recipe Ingredients 4 pounds beef short ribs 1 medium onion, peeled and minced 4 cloves garlic, pressed 1/4 cup butter 1/4 cup red wine vinegar 1 cup catsup 1 cup water 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar 1 tablespoon honey 2 tablespoons dry mustard powder 1 teaspoon chili powder Cooking Procedures Set ribs out of the refrigerator to warm to room temperature. Preheat grill. Meanwhile, make sauce. Saut� onion and garlic in butter in a skillet until onion is clear, then add remaining ingredients and simmer 20 minutes, stirring from time to time. Dip ribs into hot barbecue sauce, then place on the grill. Feed fire small pieces of aromatic twigs � fruit cuttings, grape or hickory. Cover and barbecue until ribs are done, about 1 1/2 hours, keeping fire low, turning from time to time and basting with reserved sauce. Douse any flame-ups. Serve at once. Makes 8 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ter is the same. (13.0) as rice. On account of the lack of fat it is even more in need of butter and cheese than rice is. The cheese, especially, heightens the nutritive quality of macaroni, by adding the casein to its floury substance. La Reyniere, in his famous "Almanac of the Kitchen," says that macaroni is one of the most nutritious entremets, if neither butter nor cheese is spared. Then he adds, that if one must needs be economical he may take of Swiss cheese and Parmegiano (Parmesa
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