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 Barbecue Index

• Barbecue Aussie Meatloaf 
• Barbecue Baked Beef Ribs
• Barbecue Chicken Wings
• Barbecue Chile Marinated Pok  Spareribs
• Barbecue Dry Rub
• Barbecue Flank Steak
• Barbecue Pork Roast
• Beef Brisket with Barbecue Sauce
•  Beer Barbecued Flank Steaks
• Barbecue Rum Ribs
• Barbecue Salmon
• Barbecue Sauce(s)
• Barbecue Short Ribs
• Barbecue Tuna Burgers
• Cajun Barbecue Shrimp
• Caribean Chicken
• Char-Broiled Duck Breast
• Char-Broiled Rib Eyes
• Cha Shu (Chinese Barbecued Pork Strips)
• Cha Siu  (Chinese Barbecue Pork)
• Char-Broiled Shrimp
• Char Siew (Barbeque Pork)
• Cha Siu Bow (Barbecued Pork Bun)
• Chili Barbecued Beef
• Chili-Basted Barbecue Chicken
• Hickory Smoked Barbecue Ribs
• Sliced Barbecue Beef
  

Ingredients:

• 8 Pound Meaty beef short ribs
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black pepper
• 6 Clove Garlic; coarsely chopped
• 4 Medium Carrots; diagonally sliced
• 3 Medium Onion; sliced
• 1-1/2 Cup Barbecue sauce
• 1 Can Tomato sauce; 15oz
• 1 Can Beef broth; 13oz, reduced
   sodium
   

Directions
 
1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place
in single layer in a large noasting pan. Roast nbs I hour, until nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan. To drippings,
stir in garlic, carrots and onion. Retum to oven and roast 15 to 20 minutes.

2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in banbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan,
spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hours, or until very tender, turning once. Remove fat off surface.