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Cooking the ribs in two steps ensures maximum
tenderness and flavor.
Tex-Mex BBQ Beef
Ribs
- 3 to 4 pounds beef chuck short ribs
- 1 tablespoon vegetable oil
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano leaves, crushed
- 1 (8-ounce) can tomato sauce (1 cup)
- 1/3 cup tomato-based picante-style salsa
- 2 tablespoons packed brown sugar
- 1/2 teaspoon dry mustard
- Trim fat from ribs. Cut ribs into serving-size
pieces. Place in a large cooking pot or Dutch oven. Add water
to cover ribs. Bring to a boil; reduce heat, cover and simmer
for 1 1/2 to 2 hours or until tender. Drain ribs.
- Meanwhile, heat oil in a small saucepan
over medium-hot heat. When hot, add chili powder and oregano
and cook, stirring constantly, for a few seconds. Immediately
add remaining ingredients, bring to a boil; reduce heat and simmer,
uncovered, for 5 minutes, stirring occasionally.
- In a covered grill arrange medium-hot
coals (350°F to 400°F / 175°C to 205°C) around
a drip pan. Place ribs on grill rack over drip pan. Brush with
sauce. Cover and grill for 15 to 20 minutes or until nicely browned,
brushing occasionally with sauce. Serve ribs with any remaining
sauce.
Makes 4 to 6 servings.
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