July 08, 2018
Dinner, Main Dish, Beef,
Ribs, Short Ribs, Easy/Beginner Cooking, Entertaining, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Grilling (Outdoor), Oven Roast, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Sugar, Kosher Meat more
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"From one of our national supermarkets and their free monthly magazine, November 2017."
Preheat a covered barbecue on low (alternatively, preheat oven to 150C).
Place ribs in a shallow roasting pan and then combine cumin, paprika, salt, mustard powder, if using, fennel and pepper in a bowl and sprinkle over both sides of the ribs.
Cover pan with foil and roast in covered barbecue using indirect heat, or in oven, for 3 hours or until ribs are very tender.
Meanwhile, to make the Texan-style barbecue sauce, combine, the tomato sauce, sugar, vinegar, Worcestershire sauce, mustard and paprika in a medium saucepan over medium heat and cook, stirring, for 5 minutes or until sauce boils and thickens slightly.
Uncover the ribs and brush evenly with the barbecue sauce and the roast, brushing with any extra sauce occasionally, for 30 minutes or until ribs are sticky and falling of the bone.
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Made these delicious and tender short ribs for a small dinner party. I did make the ribs in the crock pot and put it out on the deck as it was too hot for an oven and we are not allowed any open flames due to wild fires in our area. They were a definite hit with my friends! Keeping this recipe for sure. Thanks for sharing Pat! Made for Billboard recipe tag.