Prize Winning Barbecue Ribs Recipe
December 16, 2008
‘OLE VIRGINNY’ BARBECUE SAUCE
5 pounds bone-in short ribs
2 medium onions, finely chopped
2 garlic cloves, minced
2 Tablespoons olive oil or vegetable oil
1 can (14 ½ oz) diced tomatoes, undrained
1 cup chili sauce
1/3 cup soy sauce
1/3 cup honey
¼ cup packed brown sugar
¼ cup ketchup
2 teaspoons chili powder
½ teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon dried oregano
1/8 teaspoon Liquid Smoke, optional
Place ribs in a Dutch oven; add water to cover by 2 inches. Bring to a boil. Reduce heat; simmer, uncovered, for 1 ½ to 2 hours or until tender. Meanwhile, in a saucepan, saute onions and garlic in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered for 30 minutes, stirring occasionally. Drain ribs. Arrange on a broiler pan and baste with barbecue sauce. Broil 4 to 5 in. from the heat for 5 – 10 minutes on each side or until sauce is bubbly.
This recipe is a tasty, prize winner! Ten years ago I sent this recipe to Country Woman magazine for a beef recipe contest; it was published in their September/October 1998 issue. It has since been published in the Taste of Home Best of Country Cooking 2000 Cookbook, and most recently in the Taste of Home Prize Winning Recipes published in 2006. To see this recipe online at Taste of Home, click here. The original recipe was named ‘Ole Virginny’ Barbecue Sauce; Taste of Home and Country Woman list it as ‘Barbecue Short Ribs’.
I have made this with both beef ribs and pork ribs, and it is just as wonderful either way!