Barbecued Short Ribs

The Record’s “Recipe of the Week”:
Barbecued Short Ribs by Dora Purdy

3 lbs. short ribs
2 T. lard
1 medium onion, chopped
1/4 cup vinegar
2 T. brown sugar
1/2 cup catsup
1 cup water
3 T. Worcestershire sauce
1 tsp. prepared mustard
1/2 cup diced celery
1 tsp. salt

Cut the ribs into sections 2” to 3” long. Brown in lard. Add onion and brown. Add vinegar, brown sugar, catsup, water, Worcestershire sauce, mustard, celery, and salt.

Cover and cook slowly in a heavy skillet or bake in a moderate (350°) oven for two to three hours or until tender.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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