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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Barbecued Short Ribs and Beans Recipe

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This recipe for Barbecued Short Ribs and Beans is from Mom's Favorite Recipes, 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:  
1 lb. pinto beans, rinsed and picked over
6 cups water
4 lbs. beef short ribs
2 Tbl. oil
2 medium onions, chopped
1 can (8 oz.) tomato sauce
1/4 cup packed brown sugar
1 Tbl. cider vinegar
1 Tbl.worcestershire sauce
1 Tbl. prepared mustard
2 tsp. chili powder
2 tsp. salt
Directions:
Directions:
In Dutch oven soak beans overnight in 6 cups of water or bring to boil,
boil for 2 minutes then cover and let stand for 1 hour. Brown ribs well on
all sides in hot oil in a skillet: remove ribs and set aside. Saute onions in
pan drippings until tender. Stir this into the undrained beans with the
remaining ingredients. Top with the ribs, cover and simmer 3 to 4 hours or
until beans are tender (Check the liquid level occasionally and, if necessary,
add more warm water to keep moist but not soupy)

If you want to use a Slow Cooker, use a large cooker - at least 4 1/2 quarts.
Soak beans as above; drain, reserving only 1 to 1 1/2 cups liquid. Cook
for 7 to 8 hours.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
I like to serve this with coleslaw, corn on the cob and a nice roll.

This is a great recipe for a busy day because you can put in the slow cooker,
prepare the coleslaw and corn so all you have to do is cook the corn when
you are ready to eat.

 

 

 

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