Southern Short Ribs
|Salad oil||1 Tablespoon|
|Onion||1 Medium, minced|
|Tomato sauce||8 Ounce (1 Can)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Cider vinegar||3 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Beef chuck short ribs||4 Pound, cut into serving-sized pieces|
|Unseasoned meat tenderizer||To Taste|
|Chopped fresh basil||1 Tablespoon (For Garnish)|
1. Prepare outdoor grill for barbecuing.
2. Meanwhile, prepare molasses sauce: In 1-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Stir in tomato sauce and next 6 ingredients; over high heat, heat to boiling. Reduce heat to medium-low; simmer, uncovered, 10 minutes or until sauce thickens slightly, stirring occasionally. Remove saucepan from heat.
3. Sprinkle beef ribs with tenderizer as label directs. Place ribs on grill over medium heat; cook 20 minutes, turning frequently. Brush ribs with some molasses sauce; cook about 10 minutes longer, until medium-rare or of desired doneness, turning ribs often and brushing with sauce occasionally. Sprinkle with basil.