This recipe comes from my travels throughout the Western United States. —Peter DeShields
salt & pepper
beef chuck flanken style short ribs
Braised Bar-B-Que Sauce
apple cider vinegar
light brown sugar
In This Recipe
In a large sealable container, mix all ingredients for the marinade. Add short ribs. Cover container and let soak for one hour.
Heat a skillet to medium. Add diced bacon. Cook until crisp. Remove bacon and set aside. Do not drain.
Sear ribs in pan used for bacon on medium high heat. Turn ribs after two to three minutes. Continue cooking for two minutes. Be careful not to burn.
Remove ribs from skillet and place in baking pan.
Add onions and bacon to skillet, reduce heat to medium. Sautee until onions are soft. About three minutes. Deglaze pan with beer. Heat until simmer, stirring frequently, to remove all drippings in pan.
Add all remaining ingredients except brown sugar. Mix well. Return to simmer. Add brown sugar one tablespoon at a time until all desolved.
Add the Bar-B-Que mix to the baking pan with the ribs. Spread out evenly. Cover with foil. Bake at 400 degrees for 1 hour. Remove foil continue baking for 30 minutes. Turn meat over half-way through cooking time and baste. Place ribs on serving platter.
Pour remaing Bar-B-Que sauce into a blender and puree for 30 seconds. Use liberally on ribs. Use caution when opening, contents will be hot.