Honey
Mustard Short Ribs
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5 lbs. beef short ribs salad oil 2 c. honey mustard dressing 2 c. Dinosaur honey garlic
barbeque sauce 2 c. beef stock salt ground pepper ½ c. 4 cloves of garlic, minced |
Preheat oven to 325 degrees. Season ribs with salt and pepper. Heat oil in skillet and brown short ribs on
all sides. Place in deep roasting
pan. Combine dressing, barbeque sauce,
mustard and beef stock and pour over ribs.
Sprinkle with garlic. (Ribs
should be covered with liquid.) Cover
pan and bake for 2 ½ to 3 hours, until meat falls off bone. Remove from sauce. Cut meat from bones and trim fat. Refrigerate meat and sauce separately. Skim fat from sauce. To serve, place meat, uncovered, on shallow
pan. Brush liberally with sauce and
heat in 350 degree oven until warm and glazed. Warm rest of sauce and serve with meat and
tropical salsa. |
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Tropical Island Salsa ½ c. peeled, cored and diced
pineapple ½ c. peeled, cored and diced
Granny Smith apples ½ c. peeled, pitted and diced
mango 2 T. minced red onion ¼ c. chopped cilantro 1 T. finely minced ginger 1 tomato, peeled, seeded and diced Juice of 2 limes. |
Gently combine all
ingredients. Chill before serving.
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