Recipe by Virgaux78
I got this from the Better Homes and Gardens New CookBook, Bridal Edition (several years after I was married!). These are really tasty and easy to make. Served best with a tossed green salad and some corn bread. The sauce can be used for chicken or pork, too.
Top Review by Hecky Lardycakes
Yum! I enjoyed the simplicity of this recipe. Because I just can't leave a recipe alone, I braised the ribs in beef broth & red wine with a dash of worcestershire. Also, I browned the ribs before braising. The sauce was super quick and simple...upon tasting, it was a little sweet for my taste, so I upped the mustard and added couple of dashes of worcestershire, plus a splash of coffee. Soooo delicious! Served with roasted fennel, mushrooms, pearl onions, carrots & celery. Definitely a keeper.
- 3 lbs beef short ribs, cut into serving -size pieces
- 1⁄3 cup ketchup
- 1⁄3 cup bottled chili sauce
- 1⁄4 cup molasses
- 3 tablespoons lemon juice
- 2 tablespoons prepared mustard
- 1⁄4 teaspoon ground red pepper
Directions See How It's Made
- After trimming fat from meat, place in 4 quart Dutch oven or stock pot.
- Add enough water to cover meat.
- Bring water to boiling and then reduce heat to a simmer and cover.
- Simmer until meat is tender, approximately 1 1/2 to 2 hours.
- Combine ketchup, chili sauce, molasses, lemon juice, mustard and red pepper in a separate bowl.
- Toss ribs into sauce and place on unheated rack of a broiler pan.
- Make sure the beef is well coated.
- Broil 5 inches from heat for 10 minutes or until heated through, turning often and brushing with remaining sauce.
- Any remaining sauce can be heated and served with the ribs.