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Barbecued Short Ribs

This recipe, contributed by Pace Foods of San Antonio, combine two Texas favorites: barbecues beef ribs and picante sauce, a condiment that’s as popular as catsup in the Lone Star State.

6 pounds meaty beef short ribs, trimmed of visible fat
1 teaspoon salt
2 medium onions, finely chopped
2 cloves garlic, minced
1/4 cup vegetable oil
2 cups catsup
1 1/2 cups Pace Picante Sauce
4 teaspoons fresh lemon juice
1/4 cup firmly packed brown sugar
2 teaspoons ground cumin

In a large heavy skillet or Dutch oven, brown meat in its’ own fat over medium-low heat, then drain thoroughly. Sprinkle meat in pan with salt. Cover tightly and cook over low heat, turning frequently, for 1 1/2 to 2 hours or until tender. (At this point, meat may be removed from skillet, covered, and refrigerated for up to 24 hours.

In a small saucepan, sauté onions and garlic in oil until onions are tender but not brown. Add remaining ingredients (except meat) and bring to a boil. Reduce heat and simmer uncovered for 8 to 10 minutes, stirring frequently.

Arrange meat on the grill over hot coals, 5 to 6 inches from heat. Brush generously with some of the sauce mixture. Barbecue for 20 to 30 minutes of until meat is well glazed, frequently turning and basting with sauce. Heat remaining sauce and serve with meat.

Serves 6

This recipe first appeared in our Texas Barbecue book.

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