nough to hold the ribs and sauce).
In a shallow dish
Preheat oven to 300\u00b0F.
Soak ancho chiles in boiling-hot
rom the underside of the ribs. If you've not done
Preheat the oven to 350 degrees.
OVEN METHOD.
Place ribs in a 9x13
Generously season the short ribs with salt and pepper. In a large mixing
Preheat oven to 350 degrees F.
Season short ribs on all sides
Preheat oven to 325\u00b0.
Mix barbecue sauce, onion and seasoning in baking dish.
Place ribs in sauce.
Roast, covered, for approximately 2 hours, until meat is done.
For quicker cooking, can be cooked in oven bag; cook approximately 1 1/2 hours.
Place ribs in one layer in shallow pan.
In medium bowl combine soy sauce, oil, scallions, garlic, salt (if using), pepper, honey and sesame seed.
Mix well and pour over ribs. Cover with plastic wrap and let marinate in refrigerator overnight.
The next day refresh marinade with a little water; some will have been absorbed by the meat.
Broil at least 8 inches from coals for about 30 minutes or until well browned on all sides. Turn frequently to prevent burning.
May be cooked in oven broiler as far as possible from heat element.
arge Dutch oven over medium high heat.
Season the ribs all
nd set aside. Pre-heat oven to 275 degrees. Use a
In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
Soak ribs in a mixture of water and liquid smoke for about 2 hours.
Remove from mixture and sprinkle lightly with seasonings and tenderizer.
Cover with aluminum foil and bake slowly in oven at about 300\u00b0.
Cook chicken about 2 hours and pork ribs about 3 hours or until tender.
Trim fat from ribs; place in shallow dish.
Mix remaining ingredients; pour over beef.
Cover and refrigerate for 24 hours, turning occasionally.
Drain beef, reserving marinade.
Cook in 4-quart Dutch oven over medium heat until brown; drain.
Pour marinade over beef.
Cover and cook in 350\u00b0 oven until tender, about 1 hour.
Serve with rice.
Makes 4 to 6 servings.
In Dutch oven or deep iron skillet, heat oil and brown short ribs.
Remove and drain.
Pour off excess oil from skillet.
Place short ribs back in container.
Add water to cover and seasonings; cover.
Cook until fork-tender.
Add onions and prunes. Cook until prunes are soft.
You may need to add water during cooking. Thicken, if needed, with cornstarch or flour paste.
Serve over rice.
Put together; add grated cheese over and cook in oven.
Simmer ribs, covered, in salted water that just covers ribs for about 1 hour.
Use large kettle.
Salt, pepper and flour chicken as for frying and place in a greased oblong pan or dish.
Bake at 350\u00b0 until brown, then add either the mushroom sauce, celery soup or water.
Add enough water to mix well.
Place back in oven, reduce heat, cover and bake for 45 minutes, until done and tender.
ngredients, except the ribs, to a boil in a medium saucepan. Remove
Preheat oven to 300 degrees F. Line
Preheat oven to 200\u00b0F.
Heat