Barbecued Roast Beef Bones or Short Ribs
Yield: 24 ribs
Yield: 3 2 cups
12 ounce bottle Heinz 7 chili sauce
2 tablespoons Lea & Perrins 7 Worcestershire sauce
2 teaspoons hot Mexican chili powder
1 teaspoon ground cumin
2 tablespoons red balsamic vinegar
1 teaspoon salt
1 cup finely-chopped onion (1 large onion)
2 teaspoons bottled hot taco sauce
1 1/4 cups Campbell = s 7 beef broth bouillon (10 ounce can)
2 large cloves finely-chopped garlic
1/3 cup olive oil
1/3 cup commercial barbecue sauce (not sweet)
||Combine above ingredients in a small pot and simmer over low heat 15 minutes, stirring several times. Taste for seasoning. Add more chili powder or taco sauce, if desired. Allow to cool.
24 roast beef or short rib bones
||Turn the ribs with the underside facing up. Insert a sharp knife under the fat and slice away as much as possible. Sprinkle with salt.
||Set over medium heat of a gas grill, or over white, smoldering charcoal. Cook approximately 10 minutes on each side, or until slightly browned. Remove to a roasting pan.
||Preheat oven to 350 ° f. Brush the ribs heavily on both sides with the marinade. Cover the pan and place into the oven. Reduce oven temperature immediately to 325 ° f. Roast beef ribs 45 minutes; short ribs 1 hour. Insert a sharp knife to determine if ribs are tender. If still firm, return to oven for another 15 minutes, or until tender.
||Remove ribs from oven. Pour off gravy from the pan. Brush ribs again on both sides with the marinade. Cool slightly before cutting. Set aside until ready to serve. Just before serving, return to a 350 ° f oven, uncovered, and roast until very hot.