BEEF RIB RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT GLAZED BEEF RIBS 1 8 OUNCE BOTTLE CREAMY FRENCH SALAD DRESSING 1 12 OUNCE JAR APRICOT PRESERVES 1 ENVELOPE ONION SOUP MIX 6 POUNDS BEEF BACK RIBS, CUT INTO 1-RIB PORTIONS ABOUT 1 HOUR BEFORE SERVING: 1. PREPARE OUTDOOR GRILL FOR BARBECUING. 2. MEANWHILE, PREPARE BARBECUE SAUCE: IN MEDIUM BOWL, MIX SALAD DRESSING, APRICOT PRESERVES, AND ONION-SOUP MIX. 3. PLACE BEEFBACK RIBS ON GRILL OVER MEDIUM HEAT; COOK 10 MINUTES, TURNING RIBS FREQUENTLY. BRUSH RIBS WITH SOME BARBECUE SAUCE; COOK ABOUT 10 MINUTES LONGER FOR MEDIUM OR UNTIL OF DESIRED DONENESS, TURNING RIBS OFTEN AND BRUSHING WITH BARBECUE SAUCE OCCASIONALLY. MAKES 6 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUE BEEF RIBS (12-05-93) (14:19) SERVINGS: 4 5 LB BEEF SHORT RIBS 3 C BLACK JACK BBQ SAUCE PLACE RIBS IN A FLAT PAN OR DISH. POUR SAUCE OVER RIBS, TURNING SO AS TO COAT BOTH SIDES; PIERCE MEAT WITH A LARGE FORK. MARINATE 8 HRS. TURNING ONCE. REMOVE RIBS FROM MARINADE AND BRUSH OFF EXCESS SAUCE TO AVOID BURNING BROIL OR COOK OVER COALS FOR 10 MINS. BRUSH WITH MARINADE AND COOK 4-5 MINS. MORE. HEAT REMAINING SAUCE AND SERVE WITH RIBS.(RIBS MAY BE COOKED IN A COVERED PAN IN A 350 DEG. OVEN FOR 1 1/2 HOURS, IF DESIRED.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBEQUED BEEF RIBS 1 (12-07-93) (22:21) 3 LBS. BEEF SHORT RIBS 1/2 C. CHOPPED ONIONS 1 T. MARGARINE 1/2 T. PEPPER 4 T. SUGAR 1 T. DRY MUSTARD 1 T. SALT 1 T. PAPRIKA 4 T. WORCHESTERSHIRE SAUCE 1/2 C. CATSUP 1/4 C. WHITE VINEGAR 1/4 C. WATERBROWN RIBS. SAUTE ONIONS IN MARGARINE AND ADD REMAINING INGREDIENTS. SIMMER 30 MINUTES. BASTE RIBS WITH SAUCE AND BAKE AT 350 DEGREES FOR 2 HOURS. DRAIN OFF FAT, BASTE AGAIN AND BAKE AT 300 DEGREES FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED BEEF BACK RIBS (03-11-93) (14:25) 7 POUNDS BEEF BACK RIBS 1 LARGE ONION, MINCED 1 CLOVE GARLIC, MINCED 1 TABLESPOON VEGETABLE OIL 3/4 CUP CATSUP 1/4 CUP BROWN SUGAR 1/4 CUP CHILI SAUCE 1/4 CUP VINEGAR 1/4 CUP WATER 2 TABLESPOONS WORCESTERSHIRE SAUCE 1 1/2 TEASPOONS PAPRIKA 1 TEASPOON SALT 1/2 TO 1/3 TEASPOON HOT PEPPER SAUCE COOK BEEF BACK RIBS IN A COVERED GRILL USING INDIRECT HEAT; ARRANGE COALS ON EITHER SIDE OF GRILL. PLACE A DRIP PAN BETWEEN THE COALS. WHEN THE COALS ARE ASH GRAY (ABOUT 30 MINUTES), PLACE RIBS, MEAT SIDE UP, ON GRID ABOVE THE DRIP PAN. COVER COOKER. COOK RIBS 45 TO 60 MINUTES OR UNTIL TENDER. MEANWHILE, COOK ONION AND GARLIC IN OIL IN MEDIUM SAUCEPAN 3 TO 4 MINUTES. ADD CATSUP, BROWN SUGAR, CHILI SAUCE, VINEGAR, WATER, WORCESTERSHIRE SAUCE, PAPRIKA, SALT AND HOT PEPPER SAUCE. BRING TO A BOIL; REDUCE HEAT. SIMMER, UNCOVERED, 30 TO 40 MINUTES OR UNTIL THICKENED, STIRRING OCCASIONALLY. BRUSH MEAT SIDE OF RIBS GENEROUSLY WITH GLAZE AND CONTINUE COOKING, COVERED, 10 MINUTES. SERVE RIBS WITH REMAINING SAUCE. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBEQUED BEEF RIBS (11-29-93) (0:14) 3 LBS. BEEF SHORT RIBS 1/2 C. CHOPPED ONIONS 1 T. MARGARINE 1/2 T. PEPPER 4 T. SUGAR 1 T. DRY MUSTARD 1 T. SALT 1 T. PAPRIKA 4 T. WORCHESTERSHIRE SAUCE 1/2 C. CATSUP 1/4 C. WHITE VINEGAR 1/4 C. WATER BROWN RIBS. SAUTE ONIONS IN MARGARINE AND ADD REMAINING INGREDIENTS. SIMMER 30 MINUTES. BASTE RIBS WITH SAUCE AND BAKE AT 350 DEGREES FOR 2 HOURS. DRAIN OFF FAT, BASTE AGAIN AND BAKE AT 300 DEGREES FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAISED SHORT RIBS 3 POUNDS BEEF SHORT RIBS ALL-PURPOSE FLOUR 2 TABLESPOONS SHORTENING 1 MEDIUM ONION, SLICED ONION GRAVY TRIM OFF EXCESS FAT FROM RIBS. ROLL RIBS IN FLOUR. IN DUTCH OVEN, BROWN IN HOT SHORTENING; SPOON OFF FAT. SEASON WITH 1 TEASPOON SALT AND DASH OF PEPPER. ADD ONION AND 1/2 CUP WATER. COVER AND SIMMER FOR 2 TO 2 1/2 HOURS, OR UNTIL TENDER, ADD MORE WATER IF NEEDED. (OR, COVER AND COOK IN MODERATE OVEN 350 DEGREES) FOR 2 TO 2 1/2 HOURS, OR UNTIL TENDER. ) REMOVE MEAT TO WARM PLATTER; KEEP HOT WHILE PREPARING GRAVY. SERVE GRAVY WITH SHORT RIBS. MAKES 6 SERVINGS. ONION GRAVY: SKIM FAT FROM MEAT JUICES RESERVING 2 TABLESPOONS FAT. MEASURE JUICES AND ADD WATER TO MAKE 2 CUPS; SET ASIDE. BROWN 3 TABLESPOONS SUGAR IN RESERVED FAT. ADD 2 MEDIUM ONIONS, THINLY SLICED; COOK, STIRRING CONSTANTLY, UNTIL TENDER. PUSH ONIONS TO ONE SIDE. ADD 3 TABLESPOONS ALL-PURPOSE FLOUR; BROWN SLIGHTLY. STIR IN MEAT JUICES, 2 TABLESPOONS VINEGAR, ADD 1/4 TEASPOON KITCHEN BOUQUET SAUCE. RETURN TO HEAT; COOK, STIRRING CONSTANTLY, UNTIL GRAVY THICKENS AND BUBBLES. BOIL 2 TO 3 MINUTES MORE. SEASON WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ENGLISH SWEET AND SOUR RIBS (05/14/93) (2:35) SERVINGS: 5 3 LB CHUCK SHORT RIBS * 3/4 C UNBLEACHED ALL-PURPOSE FLOUR 2 T SEASONED SALT 1 T PEPPER 1/2 C COOKING OIL 2 C SLICED ONION 1 1/2 C HOT WATER 8 EA HEAPING T DARK BROWN SUGAR 1/3 C CATSUP 1/4 C RED WINE VINEGAR 2 EA CLOVES GARLIC, MINCED 2 EA LARGE BAY LEAVES * SHORT RIBS SHOULD BE MEATY AND CUT IN THE ENGLISH CUT. TRIM EXCESS FAT FROM SHORT RIBS. COMBINE FLOUR, SEASONED SALT AND PEPPER; DREDGE SHORT RIBS. BROWN RIBS IN OIL ON ALL SIDES IN DUTCH OVEN. REMOVE MEAT FROM PAN. ADD ONIONS AND COOK UNTIL GOLDEN BROWN. PLACE RIBS ON TOP OF ONIONS. COMBINE WATER, BROWN SUGAR, CATSUP, VINEGAR, GARLIC AND BAY LEAVES; POUR OVER RIBS. COVER AND BAKE IN MODERATE OVEN (350 DEGREES F.) 2 1/2 HOURS. REMOVE BAY LEAVES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED SHORT RIBS (01/11/93) (1:29) MSB 4 POUNDS BEEF SHORT RIBS, CUT INTO 3 INCH PIECES 1/2 CUP BEEF BROTH 1 1/2 CUPS MIXED DRIED FRUIT 3/4 CUP APPLE JUICE 1 TABLESPOON PACKED BROWN SUGAR 1/4 TEASPOON GROUND ALLSPICE DASH PEPPER 1 STICK CINNAMON TRIM EXCESS FAT FROM RIBS. PLACE IN 5 QUART CASSEROLE. ADD BROTH. COVER. MICROWAVE AT 50% FOR 30 MINUTES, REARRANGING AFTER HALF THE TIME. DRAIN AND REARRANGE. STIR IN REMAINING INGREDIENTS. RE-COVER. MICROWAVE FOR 25 TO 35 MINUTES LONGER, OR UNTIL FORK TENDER. LET STAND, COVERED FOR 10 MINUTES. REMOVE FRUIT WITH SLOTTED SPOON AND SERVE WITH RIBS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE BARBECUED SHORT RIBS (04-29-92) (2:59) 3 POUNDS BEEF SHORT RIBS 1 TABLESPOON SALAD OIL 1/2 CUP CHOPPED ONION 1 CLOVE GARLIC, MINCED 1 CUP KETCHUP 1/3 CUP DARK CORN SYRUP 3 TABLESPOONS CIDER OR RED WINE VINEGAR 2 TABLESPOONS LEMON JUICE 1 TEASPOON PREPARED OR DIJON MUSTARD 1/2 TEASPOON SALT 1/2 TEASPOON BOTTLED RED PEPPER SAUCE 1/4 TEASPOON GROUND RED PEPPER 1 CAN (20 OUNCES) PINEAPPLE CHUNKS IN SYRUP, DRAINED SAUCE: IN SMALL SAUCEPAN HEAT OIL. ADD ONION AND GARLIC; SAUTE UNTIL TRANSLUCENT. REDUCE HEAT AND ADD REMAINING INGREDIENTS EXCEPT PINEAPPLE CHUNKS. BRING SAUCE TO A BOIL. REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY, 5 MINUTES. ADD PINEAPPLE TO SAUCE AND COOK 3 TO 5 MINUTES MORE. MAKES 3 CUPS. SHORT RIBS: TRIM VISIBLE FAT FROM SHORT RIBS; PLACE IN DUTCH OVEN WITH 2 QUARTS COLD WATER. BRING TO A BOIL AND COOK 60 MINUTES. PREHEAT OVEN TO 325 DEGREES. DRAIN RIBS; TRANSFER TO LARGE ROASTING PAN. POUR HALF THE BARBECUE SAUCE OVER RIBS. ROAST, COVERED WITH FOIL, 1 1/2 HOURS. UNCOVER AND CONTINUE ROASTING 30 MORE MINUTES, BASTING FREQUENTLY WITH REMAINING SAUCE UNTIL TENDER. SPOON OFF FAT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAVORY BRAISED SHORT RIBS (05/14/93) (2:34) SERVINGS: 6 4 LB BEEF CHUCK SHORT RIBS * 10 1/2 OZ (1 CN) CONDENSED BEEF BROTH 1 C COARSELY CHOPPED ONION 1 C WATER 4 EA WHOLE PEPPERCORNS 2 T WORCESTERSHIRE SAUCE 1 EA CLOVE GARLIC, CRUSHED 1/2 T DRIED MAJORAM LEAVES 1 X HORSERADISH SAUCE 3 T UNBLEACHED FLOUR 1/2 C WATER ---------------------------------GARNISHES--------------------------------- 1 X TOMATO WEDGES 1 X SPRIGS PARSLEY * RIBS SHOULD BE CUT INTO SERVING-SIZE PIECES. TRIM ANY EXCESS FAT FROM SHORT RIBS. BROWN SHORT RIBS WELL ON ALL SIDES (ABOUT 30 MINUTES) IN DUTCH OVEN OVER MEDIUM HEAT. POUR OFF DRIPPINGS. ADD BROTH, ONION, 1 C WATER, PEPPERCORNS, WORCESTERSHIRE SAUCE, GARLIC, BAY LEAF AND MARJORAM. BRING TO A BOIL; REDUCE HEAT, COVER AND COOK SLOWLY 2 TO 2 1/2 HOURS OR UNTIL TENDER, TURNING ONCE. MEANWHILE, PREPARE HORSERADISH SAUCE. PLACE SHORT RIBS ON SERVING PLATTER AND KEEP WARM. SKIM FAT FROM COOKING LIQUID. COMBINE FLOUR WITH 1 /2 CUP WATER, MIXING UNTIL SMOOTH; COMBINE WITH COOKING LIQUID, BRING TO A BOIL, STIRRING CONSTANTLY, REDUCE HEAT AND COOK SLOWLY 3 MINUTES. STRAIN, IF NECESSARY, AND SERVE WITH SHORT RIBS. GARNISH PLATTER WITH TOMATO WEDGES AND PARSLEY. SERVE HORSERADISH SAUCE WITH SHORT RIBS. HORSERADISH SAUCE 1/4 CUP DAIRY SOUR CREAM 1 T PREPARED MUSTARD 2 1/2 T PREPARED HORSERADISH 1/8 T SALT COMBINE SOUR CREAM, HORSERADISH, MUSTARD AND SALT IN SMALL BOWL. COVER AND REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHORT RIBS SERVES 4 3 QUART GLASS CASSEROLE DISH 3 TO 4 POUNDS SHORT RIBS OIL 1 CAN (10 1/4 OUNCES) GOLDEN MUSHROOM SOUP 3/4 CUP RED WINE 2 STALKS CELERY, CUT INTO 4 INCH PIECES 1 JAR (4 1/2 OUNCES) BUTTON MUSHROOMS WITH LIQUID 1/4 CUP FLOUR WATER CONVENTIONALLY BROWN SHORT RIBS IN OIL ON SURFACE UNIT. POUR IN GLASS CASSEROLE, COMBINE SOUP AND WINE AND POUR OVER RIBS. ADD CELERY. COVER WITH PLASTIC WRAP. INSERT PROBE INTO LIQUID. COOK ON HIGH; HEAT AND HOLD AT 180 DEGREES FOR 1 HOUR 40 MINUTES. REMOVE MEAT AND CELERY FROM SAUCE. DISCARD CELERY. KEEP MEAT WARM. ADD MUSHROOMS TO LIQUID IN CASSEROLE. MIX FLOUR WITH ENOUGH WATER TO MAKE A PASTE. STIR INTO SAUCE. COOK ON HIGH FOR 5 MINUTES UNTIL THICK. SERVE OVER RIBS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS AND SAUERKRAUT (05-11-93) (0:54) SERVINGS: 4 32 OZ SAUERKRAUT; CANNED (2 CANS) 3 LB SPARERIBS; COUNTRY STYLE 2 T PAPRIKA 6 EA BEEF BOUILLON CUBES 1/2 T CARAWAY SEEDS 1/2 T PEPPER 10 EA BACON; SLICES,ROLLED IN FLOUR RINSE AND DRAIN THE SAUERKRAUT. PLACE SAUERKRAUT IN LARGE 4-QUART CASSEROLE. ADD 2 QTS. HOT WATER. ADD UNCOOKED SPARERIBS, PAPRIKA, BOUILLON CUBES, CARAWAY SEEDS, AND PEPPER. COOK COVERED, OVER LOW HEAT, 3 TO 4 HOURS. FRY FLOURED BACON SLICES. BREAK BACON INTO SAUERKRAUT. REMOVE BONES FROM THE SAUCE BEFORE SERVING. SERVE WITH DARK BREAD AND STEINS OF BEER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS WITH PINEAPPLE (02/02/93) (0:28) MSB 4 POUNDS SPARERIBS 1 1/2 TEASPOONS SALT 1/2 TEASPOON PEPPER 1 CAN (8 OUNCES) TOMATO SAUCE 1 CAN (1 POUND 4 OUNCES) CRUSHED PINEAPPLE (DRAINED) MARINATE RIBS 2 TO 3 HOURS IN JUICE DRAINED FROM CRUSHED PINEAPPLE. RUB WITH SALT AND PEPPER AND CUT IN SERVING PORTIONS. BAKE ON RACK IN BROILER PAN IN OVEN AT 350 DEGREES FOR 1 HOUR. REMOVE RIBS AND RACK FROM BROILER PAN; POUR OFF FAT; PLACE RIBS IN PAN. COMBINE TOMATO SAUCE WITH DRAINED PINEAPPLE AND COVER RIBS WITH PART OF MIXTURE. BAKE 30 MINUTES. TURN RIBS, COVER WITH REMAINDER OF SAUCE. BAKE 30 MINUTES LONGER. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS WITH MUSTARD SAUCE (08-17-93) (21:40) SERVINGS: 8 10 LB SPARERIBS 1 C SALT 1 C CMMIN 1 C BLACK PEPPER 1/3 C CAYENNE PEPPER 1/3 C MINCED GARLIC 1 C BROWN SUGAR 1/3 C GROUND HORSERADISH 1/3 C YELLOW MUSTARD 1/4 C WHITE WINE 1 C HONEY DRY RUB SEASONINGS: COMBINE SALT, CUMMIN, BLACK PEPPER AND CAYENNE PEPPER AND MIX WELL. RUB OVER ENTIRE SURFACE OF THE SPARERIBS. CREOLE MUSTARD: COMBINE HORSERADISH, YELLOW MUSTARD AND WHITE WINE. THIS WILL KEEP REFRIGERATED FOR SEVERAL MONTHS. MUSTARD SAUCE: COMBINE MINCED GARLIC, BROWN SUGAR, AND CREOLE MUSTARD IN A BOWL AND MIX WELL. GRILL RIBS BONE SIDE DOWN, GLAZING WITH MUSTARD SAUCE AS IT COOKS. TURN SEVERAL TIMES TO AVOID BURNING, ADDING SAUCE TO THE UPPER SIDE. GLAZE RIBS WITH THE HONEY NEAR THE END OF THE COOKING TIME (APPROX 15 MIN) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET & SOUR SPARERIBS (12-12-92) (0:04) IBM 4 POUNDS PORK SPARERIBS 1/4 CUP SOY SAUCE 1/2 TEASPOON PEPPER 1/2 CUP VINEGAR 1/2 CUP BROWN SUGAR 2 TABLESPOONS SOY SAUCE 1/2 TEASPOON POWDERED SUGAR 1 1/2 TABLESPOONS CORNSTARCH 2 TABLESPOONS WATER 1 CUP CRUSHED PINEAPPLE IN SYRUP PREHEAT GRILL 5 MINUTES. BRUSH 1/4 CUP SOY SAUCE ON SPARERIBS AND SPRINKLE WITH PEPPER. PLACE THE BAKING RACK ON THE HIGH OVEN TRAY AND ARRANGE THE RIBS ON THE RACK, BONY SIDE UP. COOK 15 MINUTES ON GRILL, TURN THE RIBS AND COOK 10 TO 15 MINUTES MORE, OR UNTIL THE MEAT IS TENDER. IN A MICROWAVE PROOF BOWL, MIX THE VINEGAR, BROWN SUGAR, SOY SAUCE AND POWDERED GINGER. DILUTE THE CORNSTARCH IN WATER AND ADD TO THE MIXTURE. ON MICROPOWER HIGH, BRING TO A BOIL AND CONTINUE COOKING UNTIL THICKENING (2-3 MINUTES). ADD PINEAPPLE. GENEROUSLY BRUSH THE RIBS AND RETURN UNDER THE GRILL, BONY SIDE DOWN. COOK FOR 15 TO 20 MINUTES, OR UNTIL THE SAUCE GLAZES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=