| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Beef short ribs,in serving |
|
|
Sized pieces |
| 2 |
ts |
Salt |
|
|
Dash,pepper |
| 1/2 |
c |
Water |
| 2 |
|
13oz jars pineapple preserve |
| 1 |
c |
Whole cranberry sauce |
| 2 |
tb |
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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