Recipe - Deviled Beef Ribs

RIBS
5 pound BEEF SHORT RIBE
1 tablespoon SEASONED MEAT TENDERIZER
2 qt WATER
One half cup VINEGAR
2 BAY LEAVES
1 teaspoon SALT
One half teaspoon PEPPER
2 cn WHOLE; BOILED ONIONS (16 OZ.
SIZE)
2 JARS TINE WHOLE CARROTS (16
OZ. SIZE) DRAINED, DO NOT
SUBSTITUTE FRESH CARROTS

SAUCE
1 cup WHITE CORN SYRUP
1 cup CATSUP
1 cup PREPARED MUSTARD
One half cup PREPARED HORSE RADISH
5 CLOVES GARLIC; CRUSHED
4 teaspoon WORCESTERSHIRE SAUCE
2 teaspoon HOT PEPPER SAUCE

A Baton Rouge native, now living in Houston, and friend of mine is an
exceptionally good cook who has won many contests with his cooking
expertise. This recipe is one of his, and it is outstanding. I can attest
to that. This is an excellent recipe.

TIP: This is a good "fix in advance" dish as it will hold in turned down
oven for several hours. You may want to double the sauce. I do.

Wet the short ribs, sprinkle with meat tenderizer and thoroughly pierce
meat with fork.

In a large pan, combine water, bay leaves, vinegar, salt, pepper and bring
to a boil.

Add short ribs, reduce heat, and simmer covered for thirty minutes.

Remove from water and drain well and place in shallow baking dish.

Prepare sauce while ribs are simmering by combining all sauce ingredients
and mixing well.

Pour sauce over drained ribs.

Bake is preheated, 425degree oven for thirty minutes, basting and turning
ribs often.

Remove from oven to add onions and carrots.

Baste with sauce, return to oven, and continue baking covered until
vegetables are thoroughly heated through.

TIP: This is a good "fix in advance" dish as it will hold in turned down
oven for several hours. You may want to double the sauce. I do.

YIELD: Serves 4 to 6 nicely.

Posted to TNT Prodigy's Recipe Exchange Newsletter by CHEBECK@aol.com on
Sep 21, 1997