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Barbecued Short Ribs Recipe

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This recipe, contributed by Pace Foods of San Antonio, combine two Texas favorites: barbecued beef ribs and picante sauce, a condiment that’s as popular as catsup in the Lone Star State.

This recipe first appeared in our Texas Barbecue guidebook.

Yield: 6 servings

Barbecued Short Ribs Recipe

This recipe combines two Texas favorites: beef and picante sauce!

Ingredients

  • 6 pounds meaty beef short ribs, trimmed of visible fat
  • 1 teaspoon salt
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 2 cups catsup
  • 1 1/2 cups Pace Picante Sauce
  • 4 teaspoons fresh lemon juice
  • 1/4 cup firmly packed brown sugar
  • 2 teaspoons ground cumin

Instructions

  1. In a large heavy skillet or Dutch oven, brown meat in its own fat over medium-low heat.
  2. Drain meat thoroughly.
  3. Sprinkle meat in pan with salt.
  4. Cover tightly and cook over low heat, turning frequently, for 90 minutes to 2 hours or until tender. (At this point, meat may be removed from skillet, covered, and refrigerated for up to 24 hours.)
  5. In a small saucepan, saute onions and garlic in oil until onions are tender but not brown.
  6. Add remaining ingredients (except meat) and bring to a boil.
  7. Reduce heat and simmer uncovered for 8-10 minutes, stirring frequently.
  8. Arrange meat on the grill over hot coals, 5 to 6 inches from heat.
  9. Brush generously with some of the sauce mixture.
  10. Barbecue for 20-30 minutes or until meat is well glazed, frequently turning and basting with sauce.
  11. Heat the remaining sauce and serve with meat.

Photo: ®StephanieFrey

 

 

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