Help! How can I make Short Barbeque Ribs?

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1. fishineasy says:

   May 8, 2010 at 4:04 am

   OVEN BARBECUED RIBS

   Simmer, covered, 4 pounds of pork short ribs, cut into pieces, in enough salted water to cover until nearly tender, about 1 hour.
   Meanwhile, prepare sauce:

   In a saucepan, melt 1 tablespoon butter; add 1 clove crushed garlic, and cook 4 to 5 minutes. Add 1/2 cup ketchup, 1/3 cup chili sauce, 2 tablespoons chopped onion, 1 tablespoon Worcestershire sauce, 1 tablespoon prepared mustard. Stir and bring to boil. Drain ribs; place in shallow pan; pour sauce over ribs. Bake at 350 degrees for 20 minutes. Baste often with sauce.

   nfd♥
2. Cicely H says:

   May 9, 2010 at 5:25 pm

   put them in a pan and cover with foil bake @ 375 for 1 hour. ps Don’t forget to seaon your meat
3. mamaflutey says:

   May 10, 2010 at 3:06 am

   Orange BBQ Pork Ribs
   1 cup KRAFT Original Barbecue Sauce
   3 Tbsp. KOOL-AID Orange Flavor SUGAR SWEETENED Soft Drink Mix (that sugar part is IMPORTANT I made it once without sugar – please learn from my mistake)
   4 lb. pork spareribs PREHEAT grill to medium-low heat

   Mix barbecue sauce and drink mix until well blended. Place half of the ribs each in single layer in center of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs.

   BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

   PLACE packets on grate of grill; cover with lid. Grill 1 hour and 30 min. or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs.

   ****Use Your Oven
   Preheat oven to 350°F. Place ribs in single layer in large roasting pan. Pour sauce mixture over ribs; cover tightly with foil. Bake 1 hour and 30 min. Remove foil; continue baking 15 min. or until ribs are tender. Skim fat from sauce and serve with ribs.
4. marylynn1980 says:

   May 11, 2010 at 5:52 am

   Ingredients:
   4 lb. bone-in beef short ribs

   Kosher salt and freshly ground pepper, to taste

   2 tsp. vegetable oil

   1 large yellow onion, halved and sliced 1/2 inch thick

   1 1/2 cups bourbon and black pepper barbecue sauce

   3/4 cup water

   Corn fritters for serving (see related recipe at left)

   Directions:
   Season the short ribs with salt and pepper.

   In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm the oil until almost smoking. Add half of the short ribs and brown on all sides, 7 to 8 minutes total. Transfer to a plate. Repeat with the remaining ribs.

   Transfer the insert to the slow-cooker base; if using a sauté pan, transfer the ribs to a slow cooker. Return all the ribs to the slow cooker and add the onion, barbecue sauce and water. Cover and cook on low according to the manufacturer’s instructions until the meat nearly falls off the bone, about 6 hours.

   Transfer the ribs to a platter. Using paper towels, blot the excess sauce off the ribs. Skim the fat off the braising liquid and simmer the liquid until slightly thickened.

   Meanwhile, preheat a grill pan over medium-high heat until smoking. Spray the pan with nonstick cooking spray. Working in batches, grill the ribs until nicely grill-marked, about 2 minutes per side. Transfer the ribs to a platter and serve with corn fritters. Pass the sauce alongside. Serves 6.
5. John S says:

   May 13, 2010 at 5:57 pm

   The easliest way is to put foil on a pan that the ribs will fit in. ANd then make sure to put foil around them ribs themselves where nothing is exposed. then put about 2 inches of water in teh pan, put in oven at 275 for about 3 hours and then put bar-be-que on them and let them barely covered a little and put back in oven for another hour. Hey the meat will practically fall of the bone.
6. theobromacrunch says:

   May 15, 2010 at 11:39 am

   Braised Beef Short Ribs

   A savory stew including tomatoes, potatoes, carrots, and garlic. This very flavorful and economical cut of meat requires long, slow cooking.”
   INGREDIENTS:
   1/2 cup all-purpose flour for
   coating
   2 teaspoons salt
   1 pinch ground black pepper
   4 pounds beef short ribs
   2 tablespoons vegetable oil
   1 cup water
   1 cup stewed tomatoes 1 clove garlic, minced
   6 potatoes, peeled and cubed
   3 onions, chopped
   6 carrots, chopped
   1 1/2 tablespoons all-purpose
   flour
   4 tablespoons water

   DIRECTIONS:
   1. In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
   2. In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
   3. Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
   4. In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

   Smothered Short Ribs
   “The flour-dredged ribs are browned in olive oil and then simmered with vegetables and herbs in red wine and beef stock.”
   INGREDIENTS:
   1/2 cup olive oil
   4 pounds beef short ribs
   salt and pepper to taste
   1 cup all-purpose flour
   2 cups chopped onions
   1 cup chopped celery
   1 cup chopped carrots 2 tablespoons minced garlic
   3 bay leaves
   1 tablespoon dried thyme
   1 cup red wine
   8 cups beef stock
   1/4 cup chopped fresh parsley

   DIRECTIONS:
   1. Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
   2. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
   3. Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

   Simple Short Ribs
   “The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.”
   INGREDIENTS:
   1 pound beef short ribs
   1 teaspoon salt
   1/2 teaspoon ground black
   pepper
   2 tablespoons all-purpose flour
   1 tablespoon olive oil 1 tablespoon butter
   1 onion, sliced
   1 clove garlic
   1 (12 fluid ounce) can or bottle
   stout beer
   1 cup beef stock

   DIRECTIONS:
   1. Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
   2. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

   Wonderful Short Ribs
   “Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.”
   INGREDIENTS:
   1 (28 ounce) can tomato sauce
   3 tablespoons lemon juice
   4 teaspoons Worcestershire
   sauce
   2 tablespoons dried parsley
   1 teaspoon dried thyme
   2 bay leaves 2 tablespoons brown sugar
   2 teaspoons salt
   1 teaspoon crushed red pepper
   flakes
   1 medium onion, cut into rings
   3 pounds beef short ribs

   DIRECTIONS:
   1. In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
   2. Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
7. pattsywattsy says:

   May 17, 2010 at 4:35 pm

   This is the recipe I use for Ribs & wings……stove top….quick & simple:

   Cola Chicken

   1 family size package chicken wings
   2 cup catsup
   2 – 12oz. can cola (pepsi, coke, etc.)
   2- packages McCormicks Buffalo wings seasoning

   Put chicken in a non-stick pan.
   Mix together catsup and cola, seasoning….pour over chicken.
   Bring to a boil.
   Reduce heat…cover with lid..and cook 45 minutes.
   (turning chicken a few times, while cooking…to prevent from
   sticking to pan)
   Cook until the sauce becomes thick and adheres to the chicken.

   It turns into the most incredible BBQ sauce. Yummmm!

   I used the spices from a MILD (I don’t care for “HOT”) Buffalo
   Wings packet…(the kind you get to bake in the oven…..having trouble finding this…..add your own spices & hot sauces….to your liking)…..I thought it
   was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

   This recipe is doubled…..for my husband and myself…I use ½ the ingredients.

   You can double…the double….and more as you like.

   BBQ Ribs

   Use the same method (Cola Chicken)….leave out McCormicks seasoning.

   Ribs & Chicken wings both good…..and……‘s I m p l e’…..to fix…!!

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