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Beef Short Ribs with Barbecue Sauce
| 3 to 4 lbs. beef short ribs |
¾ cup packed brown sugar |
| 2 Tbsp. vegetable oil |
½ cup chopped onion |
| 2 ½ cups water, divided |
½ cup cider vinegar |
| 1 can (6 oz.) tomato paste |
2 Tbsp. prepared mustard |
| 1 cup ketchup |
1 tsp. salt |
| 1 garlic clove, minced |
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In a Dutch oven, brown ribs in oil on all sides. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1½ hours. Drain.
Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt, and remaining water; mix well. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is very tender.
Serve with egg noodles if desired.
Makes 4 to 6 servings.
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