BBQ Beef Ribs

Ingredients

8 lbs. Meaty beef short ribs
1/2 t. Sea salt
1/2 t. Tampico’s ground black pepper
2 T. Tampico’s minced dried garlic
4 medium-sized carrots, diagonally sliced
3 medium-sized fresh onions, peeled and diced
1/2 C. Fresh chives, chopped
1-1/2 cups of your favorite barbeque sauce
1 (15oz.) can tomato sauce
1 (13oz.) can beef broth
1/2 C. water  

Serves

Serves 4 to 6

Instructions

Preheat oven to 425 degrees F. Sprinkle ribs with sea salt and pepper; place in a single layer in a large roasting pan. Roast ribs for 1 hour or until nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon of drippings from pan. Stir garlic, carrots and onion into the drippings in the pan. Return to oven and roast for 15 to 20 minutes. Reduce oven temperature to 325 degrees. Stir in barbeque sauce, tomato sauce, broth and 1/2 cup of water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs for an addition 1 hour and 45 minutes, or until very tender, turning once. Remove from oven. Skim fat off surface, garnish with chopped chives and then serve.
 

Meat and Poultry