| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 4 | lb | Beef short ribs; cut across the bone 1-1.5 in. thick |
| 2 | ts | Salt |
| 1 | ts | Black pepper; freshly ground |
| 1 | c | Cider vinegar |
| 1 | c | Soy sauce |
| 2 | qt | Water |
| Barbecue sauce |
INSTRUCTIONS
From: Wayne Pridgen <[email protected]> Date: Thu, 16 May 1996 20:41:44 -465800 Recipe by: Sylvia Woods Preparation Time: 2:00 1. Season the ribs with salt and pepper. Put them into a large bowl and add the vinegar and soy sauce . Marinate at room temperature 1 to 2 hours, or covered in the refrigerator overnight, turning the ribs occasionally. 2. Preheat the oven to 350¡F. Remove the ribs from the marinade and place in an 18 by 12 inch roasting pan. Pour in the water and bake, covered, until tender, about 1 1/2 hours. 3. Pour off and discard the cooking liquid. Baste the ribs well with barbecue sauce. Return the pan to the oven and bake, basting with barbecue sauce once or twice, until well browned, about 30 minutes. Serve hot, passing extra sauce separately. [email protected] MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #88 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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