Tangy Short Ribs
|Beef short ribs||3 Pound|
|Red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Carrot||1 Large, cut into 1 -inch pieces|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Catsup||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Packed dark brown sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Celery seed||1⁄4 Teaspoon|
|Liquid smoke||2 Drop|
Place ribs ingredients in 5-qt casserole.
Microwave at High 10 minutes.
Rearrange and turn over ribs.
Reduce power to 50% (Medium).
Microwave 40 to 55 minutes, or until meat is tender, rearranging and turning over 2 times.
Let stand, covered, 10 minutes.
In 1 1/2-qt casserole combine onion and olive oil.
Microwave at High 3 to 5 minutes, or until onion is tender, stirring after 2 minutes.
Stir in remaining sauce ingredients.
Microwave at High 7 to 10 minutes, or until thickened, stirring 1 or 2 times.
Place ribs in freezer container.
Label and freeze no longer than 3 months.
To serve, remove from container and place in 3-qt casserole; cover.
Microwave at 70% (Medium-High) 20 to 25 minutes, or until heated, breaking apart and rearranging ribs 2 or 3 times.
Let stand 3 to 5 minutes.