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Barbecued Short Ribs

4 lbs short rib of beef (as lean as possible)
1 (2 1/2 ounce) box onion soup mix
4 tablespoons vinegar
4 tablespoons brown sugar
2 tablespoons prepared mustard
2 cups water
1 cup catsup
1 (12 ounce) bottle chili sauce
2 tablespoons oil


Brown the meat slowly on all sides in hot oil in a Dutch Oven. Pour off all fat. Combine remaining ingredients and add to the meat. Cover and simmer very slowly until meat is tender, about 1 1/2 to 2 hours, turning meat occasionally. Remove ribs from sauce. Pour sauce into deep container and refrigerate. When cooled remove layer of fat which has formed. At serving time spoon sauce over meat and heat slowly. Can be frozen.

Source: www.food.com