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
- In a large heavy skillet or Dutch oven, brown meat in its own fat over medium-low heat.
- Drain meat thoroughly.
- Sprinkle meat in pan with salt.
- 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.)
- In a small saucepan, saute onions and garlic in oil until onions are tender but not brown.
- Add remaining ingredients (except meat) and bring to a boil.
- Reduce heat and simmer uncovered for 8-10 minutes, stirring frequently.
- Arrange meat on the grill over hot coals, 5 to 6 inches from heat.
- Brush generously with some of the sauce mixture.
- Barbecue for 20-30 minutes or until meat is well glazed, frequently turning and basting with sauce.
- Heat the remaining sauce and serve with meat.
Photo: ®StephanieFrey