Community Recipe
from [Linwaite]

Barbecued Short Ribs

  • Yield: 6 servings


  • 5 pound(s) beef short ribs
  • 1/4 cup(s) shortening
  • 1 whole(s) medium chopped
  • 1 1/4 cup(s) catsup
  • 1/2 cup(s) celery diced
  • 1/4 cup(s) brown sugar
  • 1/4 cup(s) vinegar
  • 1 1/2 tablespoon(s) worchestershire sauce
  • 2 teaspoon(s) salt
  • 1 teaspoon(s) prepared mustard
  • 1 package(s) 8 oz noodles
  • 1 tablespoon(s) flour


About 2 1/2 hours before serving: Cut meat into serving pieces. In Dutch oven over medium heat, in hot shortening brown meat on all sides. In small bowl, stir 3/4 cut water, onion, ketchup, celery, brown sugar, vinegar, Worcestershire, salt and mustard; pour over meat Cover and Simmer 2 hours or until meat is fork-tender.

About 20 minutes before meat is done: Prepare noodles as labile directs; drain.

Place meat on heated platter. Skim any excess frat from pan sauce. In cup, stir flour with 2 tablespoons water; stir into sauce and cook, stirring constantly, until thickened. Serve sauce with noodles and meat.

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Barbecued Short Ribs recipe