| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Beef short ribs, in serving |
|
|
Sized pieces |
| 2 |
t |
Salt |
|
|
Dash, pepper |
| 1/2 |
c |
Water |
| 2 |
|
13oz jars pineapple preserve |
| 1 |
c |
Whole cranberry sauce |
| 2 |
T |
Marmalade |
| 1 |
c |
Chili sauce |
| 1/2 |
c |
Vinegar |
INSTRUCTIONS
Trim excess fat from ribs and sprinkle with salt and pepper. Place
ribs in a Dutch oven and add water. Cover and simmer for approx. 2
hrs., or until meat is tender. If necessary during cooking, add
water. Drain ribs. Combine preserve, cranberry sauce, marmalade, chili
sauce and vinegar. Brush some of the glaze mixture over the ribs.
Broil ribs in oven, on second lowest rack from bottom. Brush ribs
with glaze and turn frequently for 15 to 20 mins. (Also great on the
barbecue-cook over slow coals for approx. the same time). Heat
remaining glaze and pass with the ribs. Posted to MM-Recipes Digest V4
#004 From: sewin <hammer@imag.net> Date: Thu, 02 Jan 1997 17:50:40
-0800
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