Jane's Barbecued Short Ribs

Recipe View In a large resealable plastic bag, combine the beef ribs, onions, tomato sauce, water, cider vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Ensure the ribs are well-coated. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 8 hours, or preferably overnight, up to 24 hours, turning the bag occasionally. (Prep time: 15 minutes, Marinating: 8-24 hours)

Recipe View Transfer the marinated ribs and all of the marinade to a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for approximately 2 hours, or until the beef is incredibly tender and easily pulls away from the bones. (Cook time: 2 hours)

Recipe View Carefully remove the short ribs from the pot using a slotted spoon, allowing excess marinade to drip back into the pot. Discard the remaining marinade in the pot. (Prep time: 5 minutes)

Recipe View Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.

Recipe View Arrange the simmered short ribs on the preheated grill. Cook, turning occasionally, until nicely browned and slightly caramelized on all sides, about 8-10 minutes total. Watch carefully to prevent burning due to the sugar in the marinade. (Cook time: 10 minutes)

Recipe View Serve the barbecued short ribs immediately. Excellent served with mashed potatoes, creamy polenta, potato salad, or buttered egg noodles.