[As his teacher, Mr. Edward Kimball said of D.L. Moody:] I can truly say, and in saying it I magnify the infinite grace of God as bestowed upon him, that I have seen few persons whose minds were spiritually darker than was his when he came into my Sunday School class; and I think that the committee of the Mount Vernon Church seldom met an applicant for membership more unlikely ever to become a Christian of clear and decided views of Gospel truth, still less to fill any extended sphere of public usefulness.

Michael Simons

CATEGORY	CUISINE	TAG	YIELD
Meats		Magazine, Bar-b-q, Meats	8	Servings

INGREDIENTS

8	lb	Meaty beef short ribs
1/2	ts	Salt
1/2	ts	Black pepper
6	cl	Garlic; coarsely chopped
4	md	Carrots; diagonally sliced
3	md	Onion; sliced
1 1/2	c	Barbecue sauce
1	cn	Tomato sauce; 15oz
1	cn	Beef broth; 13oz, reduced
		. sodium

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place
in single layer in a large noasting pan. Roast nbs I hour, until nicely
browned and some of the fat is rendered, turning once. Transfer ribs to a
large plate; drain all but 1 tablespoon drippings from pan. To drippings,
stir in garlic, carrots and onion. Retum to oven and roast 15 to 20
minutes.
2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in
banbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan,
spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4
hours, or until very tender, turning once. Skim fat off surface.
Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof container;
cool, then freeze for later use. Serve remaining ribs. (Approximate
microwave times: Defnost 25 minutes; reheat 6 minutes, shifting ribs once
or twice.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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