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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tangy, Tangy BBQ Ribs Recipe

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This recipe for Tangy, Tangy BBQ Ribs is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lbs beef short ribs
3 Tablespoons oil
1 sliced onion
¼ c. vinegar
¼ c. packed brown sugar
½ c. catsup
½ c. chili sauce
½ c. water
2 Tablespoons Worchestershire sauce
1 tsp. prepared mustard
2 tsp. salt
½ c. diced celery
Directions:
Directions:
In skillet, brown ribs in oil. Remove ribs.
Saute onions in skillet until tender.
Place drained ribs and onions in oven-proof
casserole dish.
Combine the following ingredients, pour over ribs; cover and bake in 325° oven
for 2 ½ to 3 hours.
Personal Notes:
Personal Notes:
Elsie Dennison Winkler was Wilma Poe’s mother.

 

 

 

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