| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Beef short ribs |
| 1 1/2 |
c |
Tomato puree |
| 1/2 |
c |
Vinegar |
| 1/4 |
c |
Sherry |
| 1 |
ts |
Dry mustard |
| 3 |
|
Jalapeno — seeded and |
|
|
Chopped |
| 2 |
|
Cloves garlic — finely |
|
|
Chopped |
| 1/2 |
c |
Onion — finely chopped |
| 1/4 |
c |
Olive oil |
| 1/2 |
ts |
White pepper |
| 1/4 |
c |
Honey |
| 1 1/2 |
ts |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
Season beef short ribs with salt and pepper and bake at 350x for 30 min.
Pour off any accumulated fat, set ribs aside to cool. Combine all
ingredients except the cornstarch and water in a saucepan and bring to
boil. Dissolve cornstarch in the water and stir into sauce. Cook and stir
until mixture boils and is thick. Cook for 2 min. Place ribs on medium-low
heated grill and cook for about 20 min. and then turning to cook 20 min. on
other side. Begin basting with sauce and cook, basting frequently for 15
min. each side. For oven cooking
: Dip cooled ribs into sauce and place in a baking pan. Pour about 1 cup of
the sauce over the ribs. Place in preheated 325x oven and bake 1 hour or
until ribs are tender.
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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