My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.
Barbeque Beef Ribs (from my grandmother’s recipe collection)
- 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
- 1 lemon, sliced
- 1 large onion, thinly sliced
- 1 cup ketchup
- 1/3 cup Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 dashes Tabasco sauce
- 2 cups water
Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.