Recipe for Extra Hot N Spicy Barbecued Ribs


4 lb beef chuck short ribs with bone or; 2 1/2 lbs without
1/3 cup onion; chopped
1 centiliter garlic; minced
1 tablespoon oil
1 1/2 cup catsup
1/3 cup vinegar
1/4 cup molasses
1 teaspoon ground red pepper
1 teaspoon chili powder
2 teaspoon hot pepper sauce
1/2 teaspoon mustard; dry


Trim fat from meat. Cut ribs into serving size pieces. Place ribs in a dutch oven; add enough water to cover the ribs. Bring to boiling. Reduce heat and simmer, covered, about 1 1/2 hours or until meat is tender. Drain ribs. Meanwhile, for sauce, in medium saucepan cook onion and garlic in hot oil until tender but not brown. Stir in catsup, vinegar, molasses, red pepper, chili powder, hot pepper sauce and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Preheat gas grill. Adjust heat for indirect cooking. Place precooked ribs on gas grill over medium heat. Brush with sauce. Cover and grill for 15 minutes, turning once halfway through and brushing frequently with sauce. Pass any remaining sauce.

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