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Add a photoServings: 12
Ingredients
- 3 to 4 pounds beef short ribs
- 1/4 c. dark brown sugar
- 1/2 c. cider vinegar
- 2 c. chicken stock
- 2 c. water
- 1/2 c. ketchup
- 3 Tbsp. tomato paste
- 1 tsp. garlic pwdr
- 1 tsp. onion pwdr
- 1/4 tsp. red pepper flakes
- 1 Tbsp. dry English mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. grnd cloves
- 1 tsp. chili pwdr
- 1/2 tsp. grnd cayenne
Directions
- Combine vinegar and sugar in a large saucepan and simmer till mix thickens to a syrupy consistency, about 10 to 15 min. Add in water, stock and seasonings. Bring to a boil and add in ribs, simmering for 20 min. Allow ribs to cold on a dish lined with aluminum foil. After 15 min, wrap ribs in foil and chill overnight.
- Simmer the remaining liquid in the saucepan, reducing till it becomes thick sufficient to coat the back of a spoon. Cold and chill. Reserve this sauce to baste the ribs while grilling.
- The following day, grill ribs 30 to 40 min turning once or possibly twice, and basting every 10 to 15 min with the reserved sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 415 | |
| Calories from Fat 317 | 76% |
| Total Fat 35.2g | 44% |
| Saturated Fat 15.26g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 287mg | 12% |
| Potassium 373mg | 11% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.57g | 5% |
| Protein 14.81g | 24% |
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