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Labor Day Barbecued Ribs SpecialAug 30 '00 Write an essay on this topic.Having grown up in the kitchen watching my Mom take the garbled pages of her beloved cookbook and turn them into fantastic meals for the family I have always dreamed of one day getting a chance to read from the books weathered pages. Well my dream has finally come true as my Mom has passed her precious cookbook on to me in the hopes that I will improve my culinary prowess by using it. As a final meal, Mom chose to cook one of her favorites and mine, BBQ Ribs. This is always a favorite of ours that is usually saved for cod winter days but is equally mouth watering during the tepid summer months. I think that I enjoyed them so much that I will prepare them again myself for Labor Day weekend. This recipe makes enough to feed up to six hungry mouths but you better have plenty of napkins available. · 4 lb Chuck Short Ribs; Well · 3/4 c No Salt Added Tomato Juice · 8 oz Tomato Sauce; 1 Can · 2 tb Worcestershire Sauce · 1/4 c Onion; Finely Chopped · 3 tb Cider Vinegar · 1 ds Ground Pepper · 1/4 ts Ground Cinnamon · 1 ds Ground Cloves · Steamed Green Beans · Cherry Tomatoes Place the short ribs on the rack of a broiler pan so that the surface of the meat is 3 to 4-inches from the heat. Broil about 20 minutes or until the ribs are well browned, turning as needed to ensure proper browning. Place the ribs in an oven-proof skillet or Dutch oven. Combine the Worcestershire sauce, tomato sauce, vinegar, tomato juice, onion, cinnamon, cloves and pepper in a medium saucepan. Bring to a rolling boil and pour over the ribs. Cover and cook, in a preheated 350 degree F. oven, for 1 1/2 to 2 hours or until the short ribs are tender. Place the ribs on a serving platter and garnish with the green beans and cherry tomatoes.  |
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by shopaholic_man
by seakins5100
