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!

recipe barbecue beef

5 pound pork or beef roast
1 cup chopped onion
1 teaspoon minced garlic
2 – 4 Tablespoons cooking oil
2 cups tomato ketchup
1 cup water
½ cup brown sugar
1/3 cup Worcestershire sauce
2 teaspoons Dijon mustard
3 Tablespoons lemon juice
½ teaspoon thyme leaves
½ teaspoon hot-pepper sauce, or to taste

Cook roast until tender and shred apart with fork.  To make barbecue sauce, in a medium size sauce pan cook onion and garlic in oil over medium-high heat until onion is translucent.  Stir in remaining ingredients, bring to a boil.  Reduce heat to low and simmer, uncovered for 20 minutes to blend flavors.  Stir in shredded meat.  Simmer, covered, over low heat for 1 hour.  Serve hot on hamburger buns.  Makes enough to fill 18 hamburger size buns.

This recipe is one of my most requested recipes, it also tastes wonderful heated up the following day (if you have any left, that is)!