MAIN DISH
BAKED BARBECUE BEEF SHORT RIBS
• 2 tablespoons vegetable or olive oil
• 3 pounds beef chuck short ribs
• 1 envelope dried onion soup mix
• ¼ cup ketchup
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons sherry (optional)
• ½ teaspoon ground ginger
• 1 tablespoon flour
• ¼ teaspoon ground pepper
Heat oil over medium-high in a 6-quart Dutch oven or saucepot. Brown short ribs in two batches and remove from pot. Stir in onion soup mix, 3 ¼ cups water, ketchup, brown sugar, sherry and ginger and boil. Lower ribs into liquid and simmer, covered, for 2 hours or until ribs are tender.
Remove ribs to serving platter and keep warm. Whisk together flour, ¼ cup water and pepper. Add to Dutch oven. Bring to a boil over high heat. Boil, stirring occasionally, for 2 minutes or until thickened. Pour sauce over ribs. Serves 8.
Note: To cook in a crock pot or slow cooker, omit oil. Arrange ribs in cooker. Combine soup mix with 2 ½ cups water, ketchup, brown sugar, sherry and ginger; pour over ribs. Cook covered on low for 8 to 10 hours or on high for 4 to 6 hours. Remove ribs. Blend ¼ cup water with flour and pepper and stir into juices in slow cooker. Cook covered on high 15 minutes or until thickened. Pour over ribs. Serve as above. Makes 8 servings.
Per serving: 357 calories (54 percent from fat), 21 g fat (7.7 g saturated, 8.9 g monounsaturated), 100.4 mg cholesterol, 32.8 g protein, 7.4 g carbohydrates, 0.2 g fiber, 271.1 mg sodium.
