BARBECUED SHORT RIBS OF BEEF
Printed from COOKS.COM
2 to 3 lb. short rib of beef, cut into serving pieces
1 lg. onion
1 tsp. paprika
1/2 c. catsup
2 tsp. chili powder
2 tsp. salt
1/2 c. vinegar
1 lg. onion
1 tsp. paprika
1/2 c. catsup
2 tsp. chili powder
2 tsp. salt
1/2 c. vinegar
Brown ribs in heavy skillet. Place in baking dish. Place onions over ribs. Mix catsup, vinegar, chili powder, paprika and salt together. Pour over ribs. Bake covered at 325 degrees for 1 hour and 20 minutes to 2 hours or until tender.
While we wait for the ribs to cook, I will tell you the story of how I got my wonderful cast iron dutch oven. It was 1991 and I was driving home from the grocery store on a Saturday morning, where I wrote a check for ten postage stamps, potatoes and a roast for dinner on Sunday. I wished I had a dutch oven to cook the roast. A short cut took me past a good garage sale. (I don't even like garage sales!) You know the kind, something catches your eye and you slow down? I hit the brakes when I saw a rusty old cast iron pot with the lid leaning on it. In it was yard dirt and a scraggly pink and yellow blooming lantana. Sinful!! (This was before Home Depot started selling stinky old lantanta like it's some exotic flower, when we all know it's just a weed that grows wild in cow pastures.) The price tag - $5. I didn't have a nickel, but I had postage stamps! In exchange for a $2.90 book of stamps, I got this terrific dutch oven. I took it home and dumped the weed in the trash. After a good scrubbing with a a few SOS pads, I re-seasoned it (takes a few times) and this has been a great addition to my kitchen, getting regular Sunday workouts!
 |
| Ninety minutes later... |
 |
| Mark's dinner, served on a lunch tray in front of the TV. It's football season. |
No comments:
Post a Comment