Ingredients:
4 lb Beef short ribs
1 ts Salt (optional)
3/4 c Chopped onion
1 tb Vegetable oil
3/4 c Catsup
1/2 c Aunt Jemima Syrup or Lite Syrup
1/3 c Lemon juice
3 tb Worcestershire sauce
2 tb Prepared mustard
1/4 ts Pepper
Procedure:
1. Trim excess fat from ribs.
2. Place ribs and salt in 4-qt. saucepan or Dutch oven.
3. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender.
4. Saute onion in oil until tender and Add remaining ingredients; simmer 15 minutes.
5. Drain ribs.
6. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.
7. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce.
8. Serve with remaining sauce, if desired.
Ingredients:
6 lb Beef chuck ribs, cut into -1 rib pieces
1 c Water
3/4 c Soy sauce
2/3 c Dry sherry
1/2 c Packed dark brown sugar
6 ea Cloves garlic, minced
1 tb Ground red pepper
1 tb Fresh grated ginger
2 ts Chinese five spice powder
Procedure:
1. Trim excess fat from ribs.
2. In large roasting pan, arrange ribs in single layer.
3. For marinade, in medium saucepan combine remaining ingredients.
4. Cook over medium heat on range top until sugar is dissolved.
5. Remove from heat; cool slightly.
6. Pour marinade over ribs.
7. Cover and marinate in refrigerator for at least 1 hour, turning ribs once.
8. Cover roasting pan with foil.
9. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes.
10. Remove ribs from roasting pan and place directly on grid; reserve marinade.
11. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally.
12. Brush ribs again with reserved marinade during last 10 minutes of grilling.