Janet's Short Ribs

Corn on the cob and coleslaw make great accompaniments to these sweet-and-sticky beef ribs.

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Ingredients:

• 4 lbs. beef short ribs
• 1 large onion, cut up
• 4 large garlic cloves
• 2 cups red wine
• 2 cups water
• Dash Salt
• Dash pepper
• 1 cup catsup
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 tsp. crushed red pepper
• 1 tbsp. red wine vinegar

Method

In a stock pock combine ribs, onion, garlic, red wine, water, salt, and pepper. Bring to a boil. Reduce heat and simmer about 2 hours (until meat is falling off bone). Remove ribs from stock pot, discarding vegetables and cooking liquid. Place ribs in a large bowl. For sauce, combine catsup, honey, brown sugar, red pepper, and vinegar; reserve 1 cup of the sauce for basting. Pour remaining sauce over ribs in bowl. Cover and refrigerate ribs for 1 hour or overnight. Drain ribs, discarding sauce. Grill over medium heat until heated through and crisp on the outside. Remove from grill; brush with reserved sauce.

Notes: When grilling, meat just needs to be heated through because it is already cooked.

Number of servings: 4

Submitted By: Just Janet
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