Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.
INGREDIENTS (for 8 servings):
- 4 pounds boneless beef short ribs
- salt and pepper to taste
- 1/3 cup molasses
- 2/3 cup ketchup
- 1/4 cup fresh lemon juice
- 1 tablespoon dry mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.