|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 110g||140%|
|Saturated Fat 47g||233%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||10%|
|Total Sugars 14g|
|Vitamin C 16mg||79%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple barbecued beef rib recipe starts out in a Dutch Oven and ends up on your grill. While you won't get a lot of authentic smoke flavor you will certainly get some great, tender ribs.
4 pounds (1.8 kilograms) beef short ribs
1 (8-ounce) can (225 milliliters) tomato paste
1/2 cup (120 milliliters) water
2 tablespoons (30 milliliters) brown sugar
15 ml vinegar
15 ml lemon juice
15 ml dried onion
15 ml worcestershire sauce
5 ml red pepper flakes
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons olive oil
Cut ribs into individual ribs.
Heat oil in Dutch oven and season ribs with salt and pepper.
Place into pot and sear meat about 1 to 2 minutes on all sides.
Add water, and bring to a boil, reduce heat, and allow to simmer on low for 45 minutes to 1 hour. Make sure to add more water if necessary.
To prepare sauce: combine all remaining ingredients in a saucepan. Let simmer for 10 to 15 minutes. Remove from heat and let cool slightly.
Preheat grill for medium heat. Take ribs out of Dutch oven and place on grill rack. Grill covered for 15 minutes, basting with sauce occasionally. Remove from heat and serve immediately.
Note: This recipe can easily be done on the stove top. Simply continue to cook ribs in a Dutch oven with an extra 1/4 to 1/2 cup of water for 2 hours, instead of 1 hour. Add sauce to ribs and cook for additional 30 minutes. Once tender, remove from heat and serve with your favorite sides.