Tex-Mex Barbecued Beef Ribs
This two-step cooking process ensures maximum tenderness and ultimate flavor. First, cook the short ribs in simmering water. Then, generously brush them with the zippy, chili-flavored sauce as they grill.
Prep Time:
20 mins
Total Time:
2 hrs 5 mins
Servings:
Makes 6 servings.
Ingredients
-
3 to 4 pounds beef chuck short ribs
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1 8-ounce can tomato sauce
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1/3 cup picante sauce
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1 tablespoon brown sugar
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1 teaspoon chili powder
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1/2 teaspoon dry mustard
Directions
1.
Trim fat from meat; cut ribs into serving-size pieces. Place in large saucepan. Add water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until meat is tender. Drain ribs.
2.
Meanwhile, in small saucepan combine tomato sauce, picante sauce, brown sugar, chili powder, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring once.
3.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve with any remaining sauce. Makes 6 servings.
Nutrition information
Calories 246, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 74 mg, Sodium 398 mg, Carbohydrate 6 g, Fiber 1 g, Protein 26 g. Daily Values: Vitamin A 6%, Vitamin C 10%, Calcium 1%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Grilled Texas-Style Beef Ribs
The slightly sweet grilling sauce gives a Texas twist to these back ribs. As is customary in the Lone Star State, most of the cooking is done before the sauce is slathered on. Be generous with the slathering, and be ready to serve more of the sauce on the side.
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