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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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