Photo: Barbecued Short-Ribs Recipe
Ingredients
- 2 pounds short ribs, cut in 2-inch pieces
- Salt
- 1/4 cup minced onions
- 1/4 cup ketchup
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon mustard
- 1/8 teaspoon salt
- 1 tablespoon Worcestershire sauce
Directions
Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done. Add the onion and slightly saute until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 93 reviews
By msbrown813
Florida
on March 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I recently stopped eating pork and have had a hard time figuring out good food...........besides chicken!! My pork ribs were so good, fall off the bone tender and omg my bbq sauce, not to toot my own horn, but dang it was good on the ribs. Anyway today I made these short ribs for the first time and i have to say, very impressed. I loved these. =
By rogerkhood
on November 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This isa great simple recipe. Not a lot of preparation. Not too hard to cook, and it makes some great leftovers if there are any left.
By cmstonger
Ladera Ranch, CA
on July 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delicious and soooo easy! I used 2.5 lbs of boneless short ribs (I hate bones and cooked it in a dutch oven on the stove for about 2 hrs. and 15 mins. The short ribs shreaded easily with two forks. I doubled the sauce so there was plenty to spoon over buns before serving. I also added a little honey and I used dijon mustard. My kids are already asking when we will be having this again!
Read all 93 reviews