Sizzling Short Ribs
|Beef short ribs||5 Pound|
|Water||1 Cup (16 tbs)|
|Catsup||1 1⁄2 Cup (24 tbs)|
|Wine||1⁄2 Cup (8 tbs) (Never Cook With A Wine You Don't Like To Drink)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Grated lime peel||2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Garlic salt||3⁄4 Teaspoon|
Early in the day or a day ahead:
In an 8 quart dutch oven, cover the shortribs in water over high heat.
Heat to boiling.
Reduce heat to low.
Cover and simmer 2 hours or until ribs are tender.
Remove ribs to platter and cover and refrigerate.
About 1 hour before serving: Prepare outdoor grill for barbecuing.
Meanwhile, in a small bowl, combine the catsup and remaining ingredients.
Place cooked ribs on grill over medium coals.
Cook for 20 to 25 minutes until heated through, brushing occasionally with catsup mixture and turning often.
Can also be fixed in the oven.