Rodeo Ribs

Recipe Ingredients

4 lbs	1816g / 64oz	Beef short ribs - cut 2" to 2 1/2"
		Lengths
		Coarse salt - to taste
		Coarsely-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - halved lengthwise, (large)
		And slivered
1 cup	237ml	Beef broth
2 cups	474ml	Rodeo BBQ Sauce - (see recipe)

Recipe Instructions

Preheat oven to 350 degrees. Sprinkle ribs generously with salt and pepper. Heat oil in a Dutch oven or other heavy, covered pot over medium-high heat; brown ribs well for about 8 minutes. Remove to a plate. Add the onion to the pot and wilt over low heat, scraping up the brown bits. Return ribs to the pot, placing them atop the onion.

Place pot in the oven and cook, covered, for 30 minutes. Add beef broth and cook, covered, for 45 minutes longer. Remove from the oven and add BBQ sauce. Stir the sauce into the broth and spoon it over the ribs.

Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and discard fat. Serve with extra sauce, if desired.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 581 calories, 20g carbohydrates, 30g protein, 43g fat, 105mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-27-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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