Barbecued Baby Beef Ribs

Ingredients

• 1 3/4 to 2 pounds baby beef ribs

Basting Sauce

• 3 tablespoons oil
• 3 tablespoons chili sauce
• 2 tablespoons lemon juice
• Dash black pepper
• Dash dry mustard

Microwave version (back) adds

• 1 onion, sliced

Steps

1. Wipe ribs with wet towel or with damp paper towels.
2. Place ribs in a single layer in a shallow roasting pan.
3. Roast ribs at 450°F for about 20 minutes, turning once.
4. Prepare basting sauce. Mix all ingredients together.
5. Remove ribs from oven.
6. Brush ribs with sauce on both sides. Return to oven.
7. Bake at 450°F for about 20 minutes longer or until ribs are tender. Baste with remaining sauce from time to time while baking. If ribs start getting too dark, cover with aluminum foil and reduce heat to 400°F for the last 10 minutes of baking time.
8. MICROWAVE (back of card): Prepare ribs as indicated on reverse side.
9. Place ribs in a microsafe baking dish. Add 1/2 cup water and 1 sliced onion.
10. Mix basting sauce.
11. Microwave ribs, covered, at MEDIUM HIGH power for about 10 minutes, turning dish once. Drain off juices. Remove onions.
12. Turn ribs over.
13. Brush with basting sauce.
14. Microwave at HIGH power, uncovered, for at least 10 minutes, turning and basting ribs with sauce every 3 minutes.
15. Rearrange ribs so the least cooked pieces are towards the edges of baking dish.
16. Microwave for another 2 to 3 minutes at HIGH power.
17. Let stand for a few minutes before serving.

Notes

Card is stamped ‘SAMPLE’.

Preparation time: 15 min. Baking time: 45 to 50 min. Oven temperature: 450°F and 400°F.

Tips: This basting sauce is good also for chicken or turkey legs or for ground meat patties. For higher flavor you may add 2 tablespoons red wine to basting sauce, if desired.

Good served with: Baked potatoes or chips, buttered broccoli and a tossed green salad.

Microwave setting: HIGH 100%/MEDIUM HIGH 70%; microwave cooking time 22 min.

Remember: The amount of fat and bone affects the evenness of cooking. Fat and bone both conduct the heat and therefore the meat nearest the bone will cook first. Well marbled meat will have a better distribution of heat and cook more evenly than lean meat.

Per serving: Calories 465, Protein 21.7 g, Fat 40.0 g, Carbohydrates 3.9 g, Sodium 232 mg. % USRDA: Protein 33.3%, Calcium 1.4%, Iron 12.2%, Vitamin A 3.6%, Vitamin C 9.3%.

From a printed recipe (Great American Recipes (Barbecuing Meats and Vegetables, Group 12, Card 2; ©MCMLXXXVIII)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

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