Deviled Beef Bones
|Beef short ribs/Lamb or pork riblets||6 Pound|
|Instant meat tenderizer||1 Tablespoon|
|Onions||2 Large, quartered|
|Tomato ketchup||1 Cup (16 tbs)|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1⁄4 Cup (4 tbs), drained|
|Garlic||2 Clove (10 gm), crushed|
|Worcestershire sauce||1 Tablespoon|
|Hot pepper sauce||1 Teaspoon|
Moisten 6 lbs. short ribs of beef (or lamb or pork riblets) with water and sprinkle with 1 tablespoon instant meat tenderizer.
Pierce meat all over with a sharp-tined fork.
Place short ribs in a large saucepan with 2 qts. water, 2 large onions, quartered 2 teaspoons salt, 1 bay leaf and 1 teaspoon pepper.
Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes.Devil's Sauce: Combine in a small bowl 1 cup tomato catsup 1/2 cup each prepared mustard and finely chopped onion, 1/4 cup prepared horseradish, drained, 2 garlic cloves, crushed 1 tablespoon Worcestershire sauce and 1 teaspoon hot pepper sauce.
Remove short ribs from saucepan when cooked and drain well.
Place in a foil-lined shallow baking pan and brush well with hot sauce.
Roast 30 minutes at 425Â°, brushing with sauce every 5 minutes.