Beef, Cookout and BBQ, Main Dishes

BARBEQUED BEEF SHORT RIBS

  • 6 pounds Beef chuck short ribs
  • 3/4 cups Soy sauce, light
  • 2/3 cups Sherry, dry
  • 1/2 cups Brown sugar, dark
  • 6 cloves Garlic, minced
  • 1 tablespoons Cayenne pepper
  • 1 tablespoons Gingerroot, fresh, grated
  • 2 teaspoons Chinese five spice powder
  • 1 cups Water

    • Trim excess fat freom ribs and cut into 1-rib pieces. In a large roasting pan, arrange ribs in single layer.

    For the marinade, combine all remaining ingredients in a medium sauce pan. Cook over medium heat until sugar is dissolved. Remove from heat and cool slightly. (See Notes.) Pour over ribs. Cover with foil and marinate in the refrigerator for 2 hours, turning once.

    Set grill up for indirect cooking. Place foil-covered pan on the grill, cover grill and cook ribs for 45 minutes. Remove foil and continue cooking, in covered grill, 45 to 60 minutes more or till ribs are tender, turning ribs occasionally. Brush ribs again with marinade just before serving. Serve 6 to 8.

    Note:

    If serving Spicy Rice Molds, reserve 1/3 to 1/2 cup marinade at this point.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!