Asian Barbecued Short Ribs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a Midwestern meat plant, gave me this recipe. It was an immediate hit with my family! The soy sauce, ketchup, brown sugar, ginger and other seasonings make a great barbecue sauce for the ribs. Ingredients:
4 pounds bone-in beef short ribs |
1 tablespoon canola oil |
1 medium onion, sliced |
3/4 cup ketchup |
3/4 cup water, divided |
1/4 cup reduced-sodium soy sauce |
2 tablespoons lemon juice |
1 tablespoon brown sugar |
1 teaspoon ground mustard |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 bay leaf |
2 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; discard pan drippings. In the same pan, saute onion for 2 minutes or until tender. Return ribs to the pan.
2. Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
3. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender.
4. Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 8 servings.
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