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Recipe: Jane's Barbecued Short Ribs

A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.

Jane's Barbecued Short Ribs Ingredients

  • 3 pounds bone-in beef short ribs

  • 2 onions, finely chopped

  • 1 cup tomato sauce

  • 1 cup water

  • cup cider vinegar

  • 3 tablespoons white sugar, or more to taste

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon prepared horseradish

  • 1 tablespoon prepared mustard

  • 1 teaspoon salt

  • teaspoon ground black pepper

How to Make Jane's Barbecued Short Ribs

  1. Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times.

  2. Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.

Jane's Barbecued Short Ribs Nutritions

  • Calories: 782.1 calories

  • Carbohydrate: 18.8 g

  • Cholesterol: 139.8 mg

  • Fat: 62.8 g

  • Fiber: 2.1 g

  • Protein: 33.8 g

  • SaturatedFat: 26.5 g

  • ServingSize:

  • Sodium: 1038.1 mg

  • Sugar: 14.5 g

  • TransFat:

  • UnsaturatedFat:

Jane's Barbecued Short Ribs Reviews

  • MOUTH WATERING GOODNESS:I made Janes Short Ribs exactly as directed (except I broiled the meat at the end for 10 mins instead of using the grill) and all I can say is WOW These are the best tasting short ribs I have ever had and the recipe is easy to follow, easy make and even easier to eat. I served this wonderful meal with a nice tossed salad, homemade Au Gratin Potates, homeade buttermilk biscuits and homemade blueberry cheesecake. EVERYONE at the table couldnt stop raving about how delicious the dinner was.So, if you are looking for fall off the bone deliciousness, do not hesitate, to make these ribs. Definitley a new favorite at our house. JOSH

  • These are PHENOMENAL We hosted family for dinner and I can t count the number of times everyone, even finicky eaters, commented on how great these were. The best part? Theyre not at all labor intensive. I prepared the marinade and placed the ribs and marinade in the crock pot in the frig overnight. Then, in the morning, I simply turned on the crock pot and went to work. When we were ready to eat, Mr. LTH grilled for few moments to impart some grill marks/smoky flavor. We dont keep horseradish on hand, so I simply left that out. I couldnt find any beef ribs, so we used a mixture of pork spare ribs and boneless pork ribs. While both were delicious, we all preferred the bone in ribs to the boneless ribs. This WILL be a get together staple at the LTH house...nothing beats easy prep ahead of time, letting the slow cooker do the work, and very minimal work at service. THANK YOU so much for this recipe, CookNGma

  • I didnt have time to marinate, so just subbed organic fire-roasted tomatoes for the tomato sauce, decreased the sugar due to dietary restriction. Threw everything into a pot, brought to a boil, then simmered for 2 hours. Didnt put them on the grill--served straight from the pot. Really tasty.

  • Delicious , will make again

  • I did a moose brisket with this. I let it marinate overnight, tossed it in the oven on low for 6 hours with a quarter cup of lard (yes your brain NEEDS cholesterol) and then it got finished in the Bradley for 3 or for hours with apple wood smoke. we used the gravy on MASH and we froze the rest of the gravy to use later.I just cut a moose roast into 1 inch steaks with the marinade as it had been mislabeled as jerky when we were butchering so I will freeze the gravy and I will finish off the steaks on a wood fire and salad with peaches and cream for dessert. I love food....

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