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Sizzling Short Ribs

Global.Platter's picture
  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
  Pepper 1⁄4 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1587 Calories from Fat 1235

% Daily Value*

Total Fat 137 g211.2%

Saturated Fat 59.7 g298.5%

Trans Fat 0 g

Cholesterol 286.7 mg95.6%

Sodium 1080.8 mg45%

Total Carbohydrates 28 g9.5%

Dietary Fiber 0.38 g1.5%

Sugars 26.4 g

Protein 55 g109%

Vitamin A 11.3% Vitamin C 19.2%

Calcium 6.2% Iron 22.1%

*Based on a 2000 Calorie diet

Sizzling Short Ribs Recipe